For Sara...I love you

Matt and Dann made green chili tonight...They don't really have a recipe, so here are the best measurements I could get out of them ;)

-Brown 2 1/2 lbs of pork loin (cubed) in about 3tbsp butter & 2tbsp olive oil (add more if needed for each batch) medium high
-lots of pepper and a heavy pinch of salt for each batch of pork.

-remove pork, add one white onion diced reduce heat to medium low (two large pinches of salt)...we use A LOT of salt
-deglaze with whatever you would like...Matty uses beer ;) and puts another tbsp of butter on the onions (it's a wonder that I am not 300 lbs)
-cook onion till softened, add 4 cloves of garlic 3/4 of the way through cook til soft

-put pork back into pot, add diced green chili...we used 12 small ones(from our garden) probably about 2 cups. The picture of the chillies next to the 7 inch knife...double that :)
-then add 2 cans (14 1/2 ounce) tomatoes (whatever is on sale...diced, whole, etc...) use the juice from one can
-more salt and pepper ;) cover when it comes to a simmer its ready, but if you let it simmer for a while it tastes better (if you want to add more liquid you can...however thick you want; and by liquid I mean stock, beer, more tomato juice, water, whatever you like) tonight we used both tomato cans and a cup of water, and a glug of beer-in the past we have added potato chunks to the stew too.
Sorry its not the most organized recipe, but hopefully its a starting point for you to make it your own :)Best served in my new bowls I got for Christmas...pretty much every color of the rainbow :) I love them :)

Just a side note...if you have extra pork loin make some pot stickers and save them for later ;) Alton Brown has a recipe that we use...it's fantastic :)

PS Sara - You owe me a white chicken chili recipe!!! DO IT ;)