Green Chili Soup

2 lbs. ground pork-cooked and drained
3T. oil or bacon fat
flour
4 large cloves garlic-minced
2 bell peppers-diced
8 roasted chili peppers-peeled & diced
2 large yellow onions-diced
¼ cup cilantro
½ t. sugar
2 t. cumin
4 cups beef broth
2 t. oregano
1 t. salt
1 t. pepper
1 green zucchini-halved & sliced
2 t. lemon pepper
garlic salt to taste

Sauté onions, garlic, & bell peppers until tender.   Add all other ingredients and bring to a low boil and then reduce heat and simmer for about 30 minutes.  Stir in a tablespoon of flour to thicken soup if desired.

To roast your own chilis, coat each chili with olive oil and place ~3 inches from broiler and roast until blackened, turning to evenly roast.  Once roasted, place into a closed bag and let steam and cool for ~5 minutes, then peel the burnt skin from the meat and discard the seeds and inner membrane.