20    Anaheim or Cubanelle chiles
  :          or so (can substitute 48
  :          ozs
  :          or so of canned green
  :          chiles)
        3 lb pork (shoulder works)
        1 lg onion
        2    green or red peppers
        1 cn tomatoes
        4    to
        5    dried very hot chiles
        2    to
        3    pickled Habenaro's (use 1/2
  :          hab if you're a newbie
  :          chile-head)
        1 TB Cayenne pepper
  :          salt and pepper to taste
  :          lemon juice to taste (about
  :          tablespoon)
        3    to
        4    cloves garlic
      1/2 cn good beer
  Based on a recipe from some chile cookbook), makes 6-8
  servings? Broil (blacken) the green chiles until the
  skin is blistered and loose - remove skin while warm
  and discard seeds and stem.  Chop in 1" square pieces
  and put in large chile pot or crock pot. Cut off fat
  from pork and save. Cut pork into 1/2" squares and set
  aside. Melt pork fat in frying pan and saute onions
  and garlic - add to pot. Substitute veg. oil or skip
  the sauteing to minimize fat (and taste). Brown pork
  in same pan - add vegetable oil if needed - add to
  pot.  Cut tomatoes and green peppers into large pieces
  and add to pot.  Take out you contacts now if you wear
  em. Finely chop habenaros and add the rest of the
  ingredients. Bring to a boil and then simmer
  (uncovered!) as long as you can stand it (adding water
  or beer as necessary).  Simmer for 2 hours minimum to
  even out the heat. Serve with plenty of warm flour
  tortillas. Notes: 1. Thought I'd submit my favorite
  green chile recipe.  Two caveats:  it takes a while to
  make but its worth it, and this recipe has been
  thoroughly modified from the original so feel free to
  experiment yourself. 2. Beware, this "chile" kicks
  butt and gets hotter after freezing.  This also makes
  a great chile-egg burrito the next morning. "Durnell,
  David V." <DurneDV1@central.ssd.jhuapl.edu> >From Glen
  Hosey's Recipe Collection Program, hosey@erols.com
  Recipe By     : INTERNET RECIPES FROM CHILE-HEADS
  DIGEST
  From: Kmeade@ids2.Idsonline.Com (The Me
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