Jamie Rose Gage
six to eight roasted and diced green chilis
one large onion
half a bulb of garlic
three to four cups of med size diced pork
salt
pepper
cummin

get your pot out! my mom uses a large cast iron pot, and it does make a diffrence in the flavor, but a steel pot works good to
dice up onion and garlic.
throw pork, onion and garlic in pot with a little oil in the bottom of it to start browning the meat. add salt and cumin and just a little pepper. pepper is optional i think.
once meat is browned and smelling delicious, add green chilis.

(to roast green chillis, set oven on broil. put in green chills. watch them close, it happens fast. rotate chilis so that all sides are nice and blistered looking. carefully take out and place in plastic bag, sealing it tightly. it will look like a big balloon with steam! let sit untill steam disapates and bag is no longer poofy. peel. dice. yumm!)

let simmer together for a minute or two. add a little hot water to mix. stir and make sure to get all bits from bottom of pan worked up into the mix.
add more water untill you have the desired amount of liquid you want. i usually put enough to just cover the meat.
let simmer on a medium heat untill the chili is flavorfull, seasoning to taste as you like.

to make a thicker sauce of chili, you can simply take a cup full of hot chili juice and add a couple tablespoons of flour. whisk untill there are NO lumps! slowly stir back into chili. repeat untill you get the desired consistency.

the greatest thing about this recipe is that it can be added to with anything you like. add tomatoes, tomatillos, corn, i've put apples in it befor and it made an awesome savory treat! i also will add red chili to the mix before the water, and i have a wonderfull rojo/verde chili that i like to put on huevos rancheros.

Enjoy!!