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Hi! Are you still looking for a good green chili recipe?

Well the "recipe" I use (if you can call it that) goes like this:

1 pound green chiles--chopped as fine or chunky as you like (roasted and skins removed, you can leave in seeds if you want more heat)

1 pound ground pork

2 Tbs chopped garlic

1 medium onion--diced finely

2 to 4 cups water/chicken stock

2 tsp. salt (plus or minus to taste)

1-2 Tbs. corn starch (optional as a thickener)

Sour Cream, Cheddar Cheese, and Tortillas to garnish

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Brown the pork and drain off extra fat.

Add onions and garlic to the pan and cook till onions are translucent

Add green chiles and cook for about 2 minutes

Add stock or water to cover the mixture and add the salt (adjust for your tastes).

Bring to a gentle boil and cook as long as you can stand it (at least 30 minutes)

*you can stop there and eat or add cornstarch to make it thicker*

Mix cornstarch and a little water/stock then stir into the pan, allowing it to thicken.

Serve with sour cream, cheese, and tortillas.

My recipe is basically the same as the one posted except I use diced pork loin. I either buy pork chops or a loin roast and cut it in about a 1/2 inch dice.  I make a larger quantity and fill my 6 qt. crockpot and cook it on low all day. Serve with fresh flour tortillas and sour cream if you want to tame some of the "heat". Now you have me thinking about making a batch! It is also wonderful to use for smothered burrito's or make verde enchiladas. I also add green chilies to scrambled eggs and make breakfast burritos. Also good added to corn bread, southwestern chicken chowder, chili relleno casserole, queso dip for nachos, etc. I read that some people believe that green chiles are addictive. I believe it!  The other thing that's addictive is fresh pico de gallo. I wonder what my Scandinavian forefathers would think! I am 75% Norwegian and 25% Swedish and their food is quite bland. I got smart and moved from the land of the bland (upper midwest) to Colorado in 1987. And that's the rest of the story!  TRISH

STUFFED POBLANO CHILE

Toast the chile,  put in a plastic bag to sweat.

Peel the chiles under running water.  Wear plastic gloves/

Open with scissors a long line and take out the veins and seeds.

On the stove, make a tomatoe salsa,    In the blender, one small can tomatoe paste, 2 peeled and seedles tomatoes, a quarter onion and some cilantro, one teaspoon consome.

Bring to a  boil and put inside the chiles already stuffed with  mozarella cheese or Monterrey Jack.

 Serve with white rice and tortillas.

Moti