Zelma's Authentic Green Chile

Again, from a dear old co-worker of mine, this is her GREEN CHILE recipe, which I have not tried.  It doesn't state the number of green chiles to use to make this recipe, but I imagine it is at least a dozen or so, maybe even up to 30, depending on how much chile you want to make. 

Zelma's Green Chile - Zelma Savage

Once, again, you will need the right kind of chile to make this dish come out right.  Buy the long green variety, Anaheim are the most available here.  I get mine at Hatch, New Mexico.
Heat broiler in oven, place chiles on a flat surface, cookie sheet, or other similar surface, as many as I usually roast, I have to throw the pans away, they pick up the heat of the chiles and are unusable as cookie sheets ever again.
Place chiles under the broiler and let skin brown and bubble up.  Turn chiles at intervals so all chiles are browned fairly evenly.
Remove from pan, place in a wet dish towel and let stand and steam for a while, you can start peeling them when the peels come off easily or wait until they are completely cooled off.  You must peel them before using them.
After peeling the skins off, cut them into small strips and then take your knife and roll, cut, roll, cut, roll cut, until you have very small pieces, or instead of a knife you can squeeze the chiles through your fingers, but wear gloves.
Crush several pods of garlic with the handle of a butcher knife or run through a garlic press.  Add salt to taste, and garlic to chile.  I like chile sandwiches and at this point you can use the chile as a relish over most anything you want.  You can also add fresh cut tomatoes to this and have another fine tasting dish.

My favorite recipe and most of yours is as follows:

Green chile as prepared above
1 round steak or 3-4 pork chops (cut into small pieces 1/4" to 1/2")
1 cup flour
salt to taste
garlic to taste
Sharp cheddar cheese, use as you like it, shredded or cut into small cubes
2-4 tomatoes depending on size of the tomatoes

Flour the meat in a bag.  Cook meat in a heavy skillet or sauce pan, making sure the meat is done.  Add chile and water to cover the whole mixture.  Add tomato if you are going to use them, let simmer together about 30 minutes.  When chile is about done, add the cheese to the mixture and simmer until cheese is melted into the chile.
Serve with potatoes, beans, tortillas, bread, pie, cake, or anything.  It goes well with anything, except strawberry jam.  Henry could have told you exactly how sick that mixture makes you.  I am joking about the pie and cake but I like this dish well enough to eat it almost every meal.  Just think if I had been born a Mexican!
And now dear friend, can I have my kidnapped mug back?  And, I really think after this  second recipe you should reveal yourself.