Diane's Green chili posted to rec.food.cooking

1 pt of green and red tomatoes mixed (see below) can use a small can of whole tomatoes
1-2 lbs pork shoulder or pork butt, trimmed and cubed
several (about 8) roasted chili peppers -- we use anneheim or Colorado Chili
salt and garlic powder to taste
4-6 cloves garlic, crushed
2 tbsp flour

Green and red tomatoes mixed - I grow my own tomatoes so I can prepare this
fresh and preserve it.  If you have a source of green tomatoes at this time
of year, please use them.  It makes a world of difference in how this tastes.
However, you can use a can of whole tomatoes.  To prepare the green and red
tomatoes, peel the red tomatoe and any orangish ones and cut them up.  Remove
the stem and blossom end of the green tomatoes and cut them up. Place them in a
heavy pot and bring them to a simmer on a medium heat.  Please watch carefuly,
as the green tomatoes tend to stick and burn quickly.  Stir once in a while and
cook until the red tomatoes have broken up and made juice and the green
tomatoes are translucent  (about 1/2 hour or so).

If you use the canned whole tomatoes, try to find two tomatillos and use them
as a green tomato substitute.

Roast the chilis under the broiler until the skin blisters and will turn a
little brown.  Turn to blister all around.  Let the chilis cool before removing
the skin.  Remove the seeds if desired and rinse  to remove any little bits of
charred skin and seed.  Chop the chilis

Place the pork in a deep heavy pot such as a dutch oven. Bring the heat to high
and cook the pork until well browned and done.  You can add the salt, garlic
powder and garlic while you are browning the pork.  Adjust the amount of
seasonings to your own taste.  We happen to like a lot of garlic with pork. 
Use only the 1 lb of pork if you want this for a condiment sauce on enchiladas
or tamales etc.  Use the 2 lbs of pork if you are going to eat it with
tortillas.  I usually use the more meat because the chili is part of the main
part of the meal.

Add the flour and stir well and slighlty brown.  Add the chopped chilis and mix
well.  Add the tomatoes and mix well.  You may have to cut up the tomatoes a
bit.  If the mixture seems thick add about a pint of water and mix well.  Let
the chili simmer for about 1/2 hour before serving.

This green chili sauce should have the texture of a very light gravy--not
watery at all.

Hope you enjoy.

Diane M.