Yup--green chiles are starting to find their way to my local farmers market, so it is time. Btw, you can roast these yourself in a broiler or on a grill, but it's easier--and far cooler--to have them roasted for you. You gotta love the rotary flamethrower roasters. Fort a few weeks all of northwest Denver is going to smell like roasted chiles. Yum.

There are lots of different varieties. Some common ones you will see are:

Big Jims: mild Anaheim peppers
Hatch: generic name for medium; bonus points if you get the authentic from Hatch, NM
Dynamite: a common hot variety we get in Colorado

I usually combine all of the above, depending on who I'm cooking for. If it was just me, it'd be all hot, but I've trained my family to like spicy food, so I usually go about 1/3, 1/3, 1/3 (the flavors are also slightly different, so that's why I don't use just mediums). For company I'll usually go heavier on the milds. It's easy enough to add heat when you're done using hot sauce. I like a chipotle sauce in green chile. The smokiness fills out the flavor nicely.

Anyway, my version (my own recipe, for what it's worth)

About 2 quart sized bags of roasted green chiles (most places that roast them sell them in quart-sized bags), peeled, seeded, and diced; in a pinch you can use canned or frozen
2 pounds boneless pork, diced (you can use anything here, although expensive lean cuts are overkill)
2 large yellow onions, diced
4-6 tomatoes, diced (larger tomatoes; use fewer)
1-2 dozen tomatillos, diced (same)
2 large boxes chicken broth
1 12 oz. pilsner (any beer will do here; I like a less hearty beer here to keep the chile a little lighter)
1/4 cup cider vinegar
8 cloves garlic, minced
1/4 cup cilantro, chopped
3 Tbsp flour
1/3 cup olive oil (plus additional for browning onions and pork)
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. paprika
1 Tbsp. dried oregano (preferably Mexican)
Salt and pepper to taste

1. First brown the pork in batches in olive oil over medium heat. Remove and brown the onions in remaining oil & pork fat; Add oil if necessary. Add the garlic and cook for an additional minute. Then remove everything from the pan and put it in a bowl.

2. Next you want to make a roux. Heat 1/3 cup of the oil over medium heat, then whisk in the flour 1 Tbsp at a time. Continue whisking until the roux is a medium brown. This won't take too long. Don't walk away or it will burn

3. Now whisk in 1 box of the chicken broth about a cup at a time. Be careful here as it is easy to get steam burns. I'd recommend using a kitchen oven/hotpad type glove the first time.

4. Now add back the onion, garlic, and pork mixture. Add in all the spices, tomatoes, tomatillos, cilantro, beer and the rest of the chicken broth and bring the mixture to a simmer. Reduce the heat to low and cook for an additional hour (or more--more cooking will only make the flavors blend together better).

Serves at least 8 as a hearty stew (I usually divide this up into 3 meal size portions; 2 large ones for chile, 1 slightly smaller for enchilada sauce). If you go that route, serve with limes, grated cheese, fresh cilantro, and tortillas. You can also use your green chili as a sauce for your favorite Mexican or Tex-Mex dish. I particularly like it on enchiladas.