In my home town of Pueblo, Colorado we love Chile Peppers.

A Basic Green Chili Recipe the way people make it in Southern Colorado.

SOUTHERN COLORADO STYLE CHILI VERDE
(Green Chili)

2 to 4 lbs of Cubed Pork
1 Large Onion Chopped
14 oz can of Peeled Whole Tomatoes chopped into bite sized chunks (save juice)
2 or 3 Pint Bags of freshly roasted or frozen roasted chopped Pueblo Chilies
2 or 3 Pint Bags of freshly roasted or frozen roasted chopped Big Jim Anaheim Chilies
3 Cloves Garlic, chopped
1/2 teaspoon Cumin Powder
1 teaspoon Cilantro (fresh leaf), chopped
1 teaspoon Mexican Oregano (dried leaf)
Handfull or Two of Red Chile Powder to flavor meat while browning
(a handfull each of New Mexico Chile Caribe and New Mexico Chile Molido Puro sprinkled on the meat while browning are my Favorites)
1/2 teaspoon Ground Black Pepper
3 Tablespoons flour (enough to coat meat while browning)
2 Tablespoons cooking oil for browning meat and Onion
Salt to taste

Cut meat into bite size chunks. Put flour into a bowl and roll the meat around until dusted. Add Meat, Onion, Garlic, Cumin, Black Pepper, Red Chili Powder, Oil and Salt in a deep skillet at medium heat. Cook until meat and onion are well browned. Stir occasionally to cook evenly.

Chop Chilies into bite sized pieces. Be sure to save the juice from the Chilies for more flavor. Add Chili Peppers, Cilantro, Mexican Oregano, Chopped Tomatoes with their juice, and 2 or 3 cups of water to a large pot. I like to add some more fresh chopped Onions and Garlic at this time. Simmer covered under low heat for about an hour or until meat is tender, stirring occasionally. Turn off heat and enjoy!

You can let it sit covered until ready to eat or let it cool enough to put in the refrigerator. I usually end up sampling a bowl or two or three before it's done cooking.

Serve over Beef and Bean burritos, Chicken, Beef or Cheese Enchiladas, Tamalies, Eggs (Huevos Rancheros), Fried Potatoes, Rice or just in a bowl with some Tortillas to dip in it.

Pork is traditionally used, but Beef or Chicken can be used and make a very good pot of Green Chili. A friend of mine likes to use cubed round steak. Canned Chilies can be used if you must, but fresh Roasted Chilies or Roasted Chilies frozen in pint bags are much more flavorful.

Here in Pueblo people usually buy 6-8 or more bushels of Roasted Chilies in the first few weeks of September and freeze them in pint bags for use throughout the year. There are lots of farms east of town that roast them and sell them for $13-$18 a bushel, depending on the size of the crop that summer.