Checked out the recipes you have here for green chili and I have to tell you that none of them qualifies as real green chili. First of all, if you are using anything canned, it’s not homemade, especially if you are using salsa with vinager (that’s not green chili sauce). Second, if you are using green chilis in combination with spices normally used in chili con carne, then you have chili con carne with green chilis, not green chili sauce. Real green chili gets its flavor soley from the ‘green’ vegetables, not from any spices -hence, the name ‘green chili’ people.
Green chili has a few, very simple ingredients:
Pork cubes (use whatever cut you like)
Garlic (fresh, smashed, not the powdered crap in the jar -and don’t use onions because they overpower the chili taste, and that’s what you’re really looking for -crisp, green chili taste)
Saute garlic in olive oil, then brown the pork
Next, Anaheim or Hatch green chilis (roast and peel them yourself; there’s a huge difference between chilis roasted and peeled at home and canned chilis, which taste of the can they came in)
Next, jalapenos (also roasted and peeled at home -not canned -yuck! how can you people use canned jalapenos? They’re disgusting)
Next, you can put a couple tomatoes in (think about using tomatillos instead for the native touch; plus, tomatillos compliment the chili with their own ‘green’ taste).
Next, simmer for a couple hours to marry the flavors
Just before it’s ready, use a little corn masa (not corn starch) to thicken, but don’t go overboard
And that’s it -no oregano, no cilantro, no cumin, red chili, or anything like that. How you have the nerve to add all that junk to the pot and still call it green chili is beyond me.