The road to great Green Chile begins with chiles. Lots of them. My guest chef, son Tyler Sherman, used a combination of poblano, anaheim, jalapeno, and a few chiles sent from a friend in Texas. We roasted each of the chiles over the gas grill until they were completely charred, then placed them in a stainless steel bowl covered by a plate to allow them to steam for a few minutes. It is possible to attempt to control the heat of the finished dish by choosing the quantities of each chile, but it is really only a guess, as the heat of each chile is dependant no only on variety, but on variables such as growing temperatures and the amount of water the plants received.  The best way to judge the heat is to use your nose and taste buds.  If your eyes water and your sinsus immediately clear as you're cleaning the chiles you may want to tone it down. You can do this by making the chile with a larger amount of chicken stock.  If the finished dish is way too hot, you can temper the heat by cooking a few potatoes in the chile, then removing them after they are cooked.  The starch in the potatoes reduces the heat of the chiles.

Ingredients:
Anaheim, Poblano and jalapeno peppers, charred, seeded and skin removed
Pork, about 2 pounds trimmed and cut into small pieces - we used country style ribs- shoulder also works well
2 tbsp oil
1 large onion, chopped
1 garlic head , minced
2 tbsp flour
                                                       4 large tomatoes, chopped
                                                       1-2 tsp chile powder
                                                       1 tsp cumin
                                                        salt and cayanne to taste
                                                       1 quart chicken stock

Char, seed, and skin the chiles.  Puree about half of them and chop the rest into 1/2" dice.  In a large pot, lightly brown the meat, then remove and set aside.  Saute onions and garlic in the oil.  When they are translucent sprinkle on the flour and cook about 3 minutes.  Add stock and stir to thicken slightly.  Add the tomatoes, meat, and spices.  Season with salt and cayanne to taste.  Simmer several hours at a low temperature.  Delicious served in tacos, tostados, or with rice and black beans.  We also enjoyed the green chile in Breakfast Burritos.

For Breakfast- saute chopped potatoes and onions until browned and tender.  Stir in beaten eggs until cooked.  In flour or corn tortillas layer egg/potato mixture with green chile, yogurt and cilantro.  Oh, yummm!