That time of year again,

when I get a bushel of roasted Hatch green chili peppers, (and some other peppers), a big hunk of pork, onions, garlic, diced tomatoes and tomato paste, refried beans (secret ingredient), bunch of chicken boullion stock, assorted spices, Tabasco sauce and some freezer bags. I had forgotten what a pain it is to peel the chilis and am currently resting my sore back before I open a beer and get in the hot tub. The pork is cooking and am getting a bunch of big pots ready. Not easy, but well worth it to have all those bags of green chili/pork sauce in the freezer. Good for breakfast, lunch and dinner, as soup or on burritos, enchiladas etc. Yummmm..

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