Recipe of the month

Pigg’s Ass Chili (by Art Marcilla – South San Juan Wilderness, Colorado)
(Serves 4)
1 lb. diced pork 2 15 oz. canned stewed tomato
1 medium onion, diced 2 cloves garlic, chopped
4 oz. green chilies, fresh or canned Salt, and pepper to taste
1/2 c. cheddar cheese, optional 1/3 c. water
1 Tbsp. flour

At home:
Dice pork and seal in Zip-lock bag and freeze.
Dice onion and seal in Zip-lock bag and refrigerate.

At camp:
Brown the meat in a cook pot. Drain excess grease.
Add onion and brown lightly. Add flour and brown. Add water, stewed tomato, green chili, garlic and salt and pepper.
Simmer for 20 minutes. Spread cheese over top. Let melt and serve.
Serve with French or Sourdough bread.

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