Ken has been a chili cooking expert for well over thirty years! We usually make it red and hot. But, we were craving a green chili with the heat of Serrano, red pepper flakes and jalapeno peppers and the tangy goodness of lots of tomatillos. Of course, we added plenty of fresh garlic. Pork sirloin made the meat especially �melt in your mouth� tender. As Ken loves to say� you don�t even need teeth�. Patti likes to add a bit of sour cream to take some of the zing out of the sauce.