Green Chili Recipe Report

Cara Kennedy
Professor Haksoz
February 19, 2014
Anthropology of Food

Recipe Report: La Bolos Green Chili

Green Chili

2-½ lb. pork roast (preferably pork shoulder
44 oz. canned tomatoes
23 oz. tomato sauce
28 oz. hot water
23 oz. diced green chilies
1 oz. diced hot peppers
1 jalapeño
1-tablespoon sugar
1.5 tablespoons salt
1 tablespoon minced garlic

Cut pork into ½ in. squares and with the pork bones fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water, cooked pork, and bones in the same saucepan. Bring to a rapid
My mother gave me the recipe, which she acquired from the restaurant in the 1980’s. She first started going to the restaurant with her best friend Debbee when she was in graduate school. My mother has always told me that she loved the recipe because even though graduate school was grueling and tiresome, her and Debbee would make time to go to La Bolos. At La Bolos they would wait in line just to get their table in the back then they would both order the smothered bean burrito with their signature green chili. Although eventually my mother and Debbee graduated, my mother got the recipe for green chili and continued to make it on her
There are even salt mines in China dating back all the way to 2000 BC. People began to settle in areas where salt mines were and they began to take advantage of the natural habitat and mined the salt out of the earth. In addition to salt mining people boiled off water from salty lakes and springs. In the 4th century it was discovered that iodine deficiency was associated with overactive thyroid and in 1833 the French recommended iodized salt as the solution to overactive thyroid. This recommendation was not present in the United States until the