Green chili is a reason to get out of bed in the morning. This recipe makes it about as easy as it can when you are making it from scratch. The key? Fresh ingredients, and tender loving care.

Green Chili

1 1/2 pounds of pork rib meat

Peppers of all kinds! Have fun picking them out. One thing this video is lacking is more color in the peppers. When I was shopping I thought I had more yellow and red already at home, so this one ended up being really green. That's ok, but never pass up the chance to really add color to your recipe.

3 celery sticks

1/2 onion

6 garlic cloves

1 stick butter

flour to thicken roux

3 to 4 cups chicken stock or chicken bouillon to make stock

Spices - Cumin, chili powder, garlic salt, basil, salt pepper

Cube and season pork with 1 tsp cayenne pepper, crushed red pepper flakes, salt and pepper. Bake at 380 for 15 minutes. Chop peppers and celery and add to chicken stock. Bring to boil. Add pork and ALL THE DRIPPINGS to the pepper/chicken stock mix. Saute garlic and onion in butter and olive oil. Add to the chili. Make roux and add to preferred thickness. Cumin is the key seasoning, so add up to 3 teaspoons.