Ingredients

• 20 or so Anaheim or Cubanelle Chiles - can substitute 48 ozs or so of canned
• green chiles
• 3 lbs pork (shoulder works)
• 1 very large onion
• 2 green or red peppers
• 1 16 oz can tomatoes
• 4 or 5 dried very hot chiles
• 2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head)
• 1 tblsp cayenne pepper
• salt and pepper to taste
• lemon juice to taste (about 1 tablespoon)
• 3 or 4 cloves garlic
• 1/2 can good beer
• Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.

Directions

In dry cast iron pan, blacken chiles until the skin is blistered and loose. Chop. Cut fat from pork and save. Cut pork into 1/2" squares, set aside. Melt pork fat in frying pan, saute onions and garlic, add to pot. Brown pork in same pan, add vegetable oil, add to pot. Cut tomatoes and green peppers into large pieces and add to pot. Add the rest of the ingredients. Bring to a boil and then simmer (uncovered) adding water or beer as needed. Simmer for 2 hrs. Serve with warm flour tortillas.

Notes

Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.