I take requests.

By popular demand I am posting the recipe for my famous and super hard green chile. I mean it, this is way difficult to make. It has like 1700 steps and a bazillion hard-to-find ingredients and only someone like Martha Stewart or The Iron Chef or that Hell's Kitchen guy should attempt this.

HA! Gotcha. It's really simple. So simple you'll smack yourself in the forehead and think "why didn't I think of that".

Ingredients:
1. Pork (Other meat or the omission of meat would work as well. Pork is traditional. I use boneless pork steaks or chops, roast, whatever is cheapest.)

2. green chiles (Canned diced is fine.)

3. crushed/diced tomatoes (I use canned.)

4. onion

5. garlic

6. cumin, coriander, chile powder, garlic powder, onion powder, cardamom, salt

7. sour cream, shredded mexican cheese, lime for garnish

Recipe:
1. Cube 3lb pork into bite-sized pieces and brown lightly in a large pot. Add a touch of oil if necessary to prevent burning to the pan.

2. Add 1 large diced onion and several cloves of crushed garlic. Sautee for a few more minutes.

3. Add 3 cans of green chiles and 4 cans of crushed tomatoes.

4. Add 1-2 cans of water if needed. You want this to be thin so it can simmer down while cooking. Water can be added later as well, if needed.

5. Season to taste with above spices. Go easy on the chili powder because the green chile's are spicy. Be liberal with the cumin. Cumin rocks. Sample and adjust as chile simmers.

6. Simmer up to several hours. If you'd like to thicken the broth before serving add a can of cream of onion soup (good luck finding that) or corn starch.

7. Garnish with sour cream and shredded cheese and eat with a spoon, or serve over burritos topped with plenty of lettuce, cheese and sour cream.