I'm attempting to make green chile, and I decided on this recipe. You will notice the quantities of chile. It was only after I was half way through chopping the green chiles that I realized they probably meant canned green chiles, not fresh, so this time I'm really doing it quite differently than the author probably intended. So here's today's version.

Ingredients

2 pounds pork, diced
1 cup onion, chopped
14 oz. chicken broth

1½ teaspoons garlic powder
2 ½ tablespoons chicken stock
1 teaspoon celery salt
1 tablespoon cornstarch
½ teaspoon oregano
1 tablespoon cumin
½ tablespoon jalapeno
10 oz. green enchilada sauce
27 oz. green chili, fresh, chopped
8 oz. green chili, fresh, skins sweated off, pureed
1 teaspoon salt
Habanero hot sauce as needed

Procedure

1. Brown pork and drain Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often.
2. Add spice mix and a cup of hot water. Add chopped green chiles. Simmer 1 hour stirring often to avoid sticking.
3. Add green enchilada sauce and stir. Simmer ½ hour.
4. Add 8 oz. Green chili, pureed. Simmer for 10 minutes.

Wow, despite my mess up, this turned out great.

Next time definitely use canned chiles. Although the un-roasted, unpeeled green chiles produced a nice flavor, the remaining bits of outer membrane are not ideal for texture.