Food for Thought - Green Enchilada Sauce by Bossy

Mark and Amy, yes we can it. 

It is difficult to get a recipe.  I asked my Dad for it earlier this season and we couldn't quite replicate it. In this go round we sorted out all the frost- damaged green tomatoes (within the first 20 hours of the freeze), all the remaining peppers bells and hot,all our remaining tomatillos, and a lot of onion and garlic.  If I could guess portion wise. Think of a part as being a large bowl, full of uncut produce...

3 parts green tomatoes
1 part tomatillos (can substitute green tomatoes)
1 1/2 parts bell peppers
1/2 part hot peppers
1 part peeled onions
full garlic cloves equal to number of onions
generous helping of cumin (but don't tell Mom, she has this thing against cumin...)

To make this you will need:
several large stock pots
food grinder like this one
a food processor
pressure canner
clean glass jars with rings and lids
many hands
about 16 hours

Before getting started. It is much easier to grind it you put a proportional amount of each item into each pot as you cook. This however, makes it more difficult for prep-work. If you have access to a pot large enough to mix everything in you can cook and grind the peppers and onions separately. You will need to add a generous portion of your cooked sauce to the pans however to grind these items. The onions also take significantly longer to cook if they are done separately.

All items are placed into a large stock pot and cooked until they are soft and ready to grind. Usually about an hour.
 
Peel and process with food processor onions. Place onions in large stock pot with butter to sweat. 
Peel garlic and remove hard woodlike ends. Process with food processor until it resembles "minced" sized pieces.  Add to sweating onions, cook until onions are clear. Remember someone needs to stir this every couple of minutes so nothing burns.

Wash and cut green tomatoes into wedges small enough to fit into the food grinder. Wash and cut green tomatoes into wedges the correct size to go through your grinder. We put them in a separate pot with enough water to keep them from burning and cooked them for about 30 minutes stirring often.

Husk and wash (with soapy water) tomatillos. Process in food processor about 7 pulses. Add to onions.
Wash bell peppers. Cut them, removing stems and seeds. Process in food processor into diced pieces. Add to onion. Wash hot peppers. Cut off stems and very ends. Process in food processor with their seeds for heat. Add to onion mixture. Cook everything stirring consistently until it is soft and ready to grind. Grind with the sauce screen (small holes).

Allow pot to sit about 10 minutes off of the burner before grinding. While cooling, run the first scoop all the way through and check your "waste" for readiness by running the waste through again. It should be dry to the touch and run through the grinder without adding much more to your sauce. If the waste provides significantly more sauce, your pot hasn't cooked long enough. Return to the stove and cook for another 30 to 45 minutes.

We spend several hours cooking it down so that the sauce is nice and thick. You have to stir it about every 3 or 4 minutes so it doesn't burn. Then I added 3 tablespoons of lemon juice to each quart and 1/2 a tsp of salt. I pressured them at 13 lbs for 20 minutes.

To make the sweet pork, just add a jar of this stuff to a pork roast in the crock pot. Easiest recipe ever...