- Preheat oven to 400 degrees F (200 degrees C). 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 boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
- Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.
Per Serving: 436 calories; 12 45 38.4 92 1866 Full nutrition
ReviewsRead all reviews 4
this is a great recipe, i've tried it with all my favorte meats, shrimp, venison, fish etc. thanks wendy.
Another terrific green chili dish! I added lots of minced garlic and a can of beans to make it a little more substancial. We had it over steamed white rice. My Hatch chili supply is really dwin...