I start with a bunch of poblano peppers ... clean them carefully because dirt hides in their "divets" especially around the stem. Roast them for awhile in a slow oven with a head of garlic and pictured here a couple of red peppers (just for color). Once the outer skin has blistered remove from oven and cover with a tea towel. The skins will be easy to peel once they've cooled.
I do not remove the seeds or membranes. Pull the stems away and drain the juice into your cooking vessel. Slice the peppers (I go lengthwise, but I don't think it matters) and put them with the juice and the prepared roasted garlic and an onion or two ... gotta clean and chop those up too!
I don't roast the onion btw ... it stews as everything cooks.
Sometimes I cook the chili in a slow cooker. If you're doing that, the meat should be a pork tenderloin ... it's going to cook down to a pulled pork type deal. Add the chilies once the meat is closer to done ... say 1/2 way through the time.
If you're cooking in a skillet, cube thick boneless pork chops (trim the fat away), season them, sear in hot olive oil, then turn the heat down to simmer ... add chilies later. My mother used cornstarch mixed in chicken broth to provide a thickened sauce. That works well when you're in a hurry, otherwise, slow cooking will render a nice sauce.
Serve this with black beans, grated cheese, spanish rice and flour tortillas.
left overs are great on nachos