Denver Petroleum Club Green Chili

1 lb. pork shoulder                                                  8 oz. flour

32 oz. green chili salsa                                             1 quart chicken stock

6 oz. bacon fat                                                        1 quart beef stock

For chicken stock, boil one whole chicken with:

1 onion

¼ cup celery

a few sprigs parsley

Cover 2-3 inches and slow cook for 3 hours. Strain.

For beef stock, boil 2 lbs. beef bones with:

1 onion

¼ cup celery

1 bay leaf

1 clove garlic

(Have butcher crack bones and roast them in a 350° oven until browned before boiling)

Cover 2-3 inches and slow cook for 3 hours. Strain.

Dice the pork into ¼ inch cubes. Saute in bacon fat. Add flour and mix well. Add chicken stock and beef stock and stir until well mixed. Add salsa and diced jalapeno. Salt and pepper to taste.

I suggest refrigerating the broths so the fat will harden and you can throw it out before proceeding. Kind of ridiculous perhaps in light of all the bacon fat added. J