Here's my version of Green Chile (Chile Verde). It's so easy to make and really delivers a true Southwestern flavor. http://www.scotthargrove.blogspot.com
3 Clove (15 gm)
15 Ounce, cut into thin strips
Canned whole tomatoes
1 Cup (16 tbs)
Take a large heavy bottomed pot, add 2 tbsp olive oil. Add the pork and cook. When done add the chopped green chillies and garlic and stir. Add tomatoes (chopped coarsely with scissors directly into the pan). Add the remaining juice left in the can of tomatoes. Bring to a boil. Reduce heat and simmer for an hour. Serve.
If you are craving for a South-western dish, then you must be watching this recipe by Chef Scott. He had learnt Green chile recipe from Denver and later came up with his version of Green Chile. He is using Mexican green chiles for this recipe which gives a nice hot taste which is actually not very hot. At the end of the video, Scott also gives ideas on how to enjoy green chile with many other dishes.