Navajo Green Chile

• 20 each anaheim chilies or cubanelle chiles
• 3 pounds pork (shoulder works well)
• 1 x onions large
• 2 each sweet bell peppers green or red
• 1 each tomatoes, canned can
• 4 each green chili peppers or 5, dried, very hot
• 2 each habanero chili peppers pickled, or 3 (use 1/2 if you're new to the heat!)
• 1 tablespoon cayenne pepper
• 1 x salt and black pepper to taste
• 1 x lemon juice to taste (about 1 tablespoon)
• 4 each garlic cloves peeled and minced
• 1/2 can beer good beer

1. Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem.
2. Chop in 1 inch square pieces and put in large chile pot or crock pot.
3. Cut off fat from pork and save.
4. Cut pork into 1/2 inch; squares and set aside.
5. Melt pork fat in frying pan and saute onions and garlic - add to pot.
6. Substitute vegetable oil or skip the sauteing to minimize fat (and taste).
7. Brown pork in same pan - add vegetable oil if needed - add to Cut tomatoes and green peppers into large pieces and add to Take out you contacts now if you wear them!
8. Finely chop habenaros and add the rest of the ingredients.
9. Bring to a boil and then simmer (uncovered!)
10. as long as you can stand it (adding water or beer as necessary).
11. Simmer for 2 hours minimum to even out the heat.
12. Serve with plenty of warm flour tortillas.
13. Note: if you freeze the mixture, be prepared for the heat to intensify!
14. !

anaheim chilies, pork, onions, sweet bell peppers, tomatoes, green chili peppers, habanero chili peppers, cayenne pepper, salt, lemon juice, garlic, beer good beer

Taken from recipeland.com/recipe/v/navajo-green-chile-33725 (may not work)