Green Chili

This is, hands down, my most asked for recipe.

2 lbs pork, cut into 1" pieces
2 large onions
3 cloves garlic
6-8 med size tomatillos(not tomatoes!!!)
4-6 assorted peppers(anaheim, bell, banana, jalapeno, whatever you like)
2 cans roasted chopped green chilies
1 small can green salsa
2 cans green enchilada sauce
4 cups chicken broth
Season with red pepper, black pepper, garlic powder, salt and cumin
Searve with sour cream, grated cheese and warm flour tortillas

Place peppers and tomatillos(paper skins removed and washed) on a baking sheet and roast in the oven at 450 until skins are charred. Let cool and then peel away skins and seeds of peppers and chop peppers and tomatillos. Brown cubed pork in a large pot, after browned add onions and a small amount(about a cup) and cook, stirring often, until all moisture is gone and the drippings are nice and brown on the bottom of the pot. Add remaining broth, garlic, all canned ingredients and the roasted peppers and tomatillos. If there are any bones from your pork, throw them in to cook with the chili, they add lots of flavor, but remove before serving. Season with the listed spices. The peppers you use will determone how hot your chili is, so season to taste. Let simmer, covered, for at least 2 hours or until the pork is starting to fall apart, add water as needed through the cooking process. The end result will be the consistancy of a thick soup. I sometimes thicken the chili with a little cornstarch and water if it is too thin. Serve topped with a spoon full of sour cream and some grated cheese, use warm soft flour tortillas as dippers.