I'm a newbie here, so thought this topic would be the best way to break the ice. I lived for four years in Santa Fe and learned to make green chili "Santa Fe Style", and it can be used and eaten alone or as a sauce for covering everything that can be eaten. Makes really good enchilada's "flat style", where you pile up flat corn tortillas with the chile sauce and cheese between the tortilla's to as many as you can eat in one sitting (3 makes a good meal). Also really great as a covering for burro's or rolled enchiladas and I like it as a salsa for tacos also.

Anyway, enough commercializing, the receipe goes something like this and there's no measured amounts, you just make enough for whatever you figure you're going to be doing, and include enough for "leftoover" meals or to put over omlettes for breakfast. 

A normal amount is:
Take a package of pork chops (pound to pound and a half), you can use any kind, but thin boneless ones are the easiest to cut up, and dice them up into quarter to half inch cubes. Dice up one onion, and dump meat and onions into a pot, deep cast iron works the best and is traditional, but any pot'll do. They traditionally used bacon grease as a frying agent but corn oil will work, particualarly if you're chlorestorol consious.
Fry it up, till it's good and cooked, add spices like garlic salt, pepper and oregano and add a little water to get a soupy mix, then add some flour to thicken it, but not real thick. Add more water, then dice up some green chili's that have been roasted and peeled (the fresher the better), and add to the mix, let simmer for a little while (15-20 minutes is plenty) and eat as described above. The type of green chili's used will determine the heat of the chili, usually when chili's are avaliable from Hatch, New Mexico, they come in 3 different heat ranges, mild, med and hot; the hot will generally burn the brass off a doornob. Remember that the veins and seeds of the chili determine a lot of the hotness, so as you're peeling them, remove as much of this stuff as you want. Also remember that if you remove all the chili seeds, the birds won't have anything to eat (an old northern New Mexico joke). Canned chili's can be used but are almost universially very mild and just don't have the taste of fresh. 

Good eatin',
McLintock