Named for the green chilies in the recipe, this is a great variation of chili.
1 1/2 lbs. Pork Neck bones
2 (7 oz.) cans Green Chilies, diced
2 lbs. Potatoes, cubed
28 oz. Stewed Tomatoes, chopped
1 large Sweet Onion, cubed
3 stalks Celery, chopped
1 tsp. Ground Cumin
2 Tbsp. Chili Powder
4 cups Water
Preheat the oven to 400 degrees F.
Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
In a large stock pot, combine browned bones, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
Remove bones from chili, remove any meat, and place meat back into the chili. Once vegetables are tender, serve.