Green Chili is a tradition in my husband's family so it was not a surprise to find it at the top of the "good wife" qualifications - "Must make good green chili or willing to learn."
I learned from his mom, not Uncle Bert. This is an important distinction because Uncle Bert's recipe is what legends are made from.
Back 30 years ago or more, DH's family went on an annual elk hunting trip in the Rockies. It was a big deal. They would set up an outfitters tent with cots and a wood stove. Wives would send them off with food and then boys would do boy stuff and the girls would do girl stuff.
Boy stuff included eating Green Chili. A lot of it. They would eat it as soup, with eggs, on top of burritos. on hamburgers, etc. In fact, they ate it so much that it led to some undesirable gastronomical effects. But this particular year they deviated from the family's receipe and followed Uncle Bert's recipe instead. Eventually, they couldn't stand themselves or their neighbor so they threw the rest of the green chile outside on the ground and went to bed.
The next morning, they followed the same routine - DH's fatherwould be the first one up and would stoke the fire and get the coffee going. When all of a sudden he bopped his head back in the tent and hollered, "You gotta see this?!" The rest of the men fell out of bed grabbing their boots and rifles in anticipation of a mighty bull elk. Now that everyone was awake and moving, Don hollered again "That chili's so hot, that the coyotes are out warming their paws on it!" Groans and falling back to bed may have been the justified reaction.
That's the colorful legend and here is the recipe. If you replace the cans of green chili with home roasted chiles you will have a wholesome low sodium, low fat recipe.
Step 1: Cube the pork and brown.
Step 2: Mix the other ingredient in a crock pot and add the pork too.
Step 3: Simmer for 6 hours on low. That's it!
Here's the recipe:
3 lb. pork butt, diced into 1/2" cubes
2 cans diced jalepenos, 4 oz each (I used fresh)
8 cans diced chilis (mild), 4 oz each
2 cans diced chilis (hot) 4 oz each
2 cans original Ro-Tel tomatoes
1 bulb (not clove!) garlic, chopped fine
Brown pork. Put all ingredients in kettle or crockpot and simmer slowly for at least 3 hours.
Serve with any meal! My favorite is to cook some with scrambled eggs and then serve with a tortilla!