I found this on foodnetwork.com -it was the 2001 champion and was written by Karen Ray- and use ground turkey instead of pork. Chopping pounds of pepper is rather labor-intensive, but this is a fabulous chili! Make the whole batch because extras freeze well.
1 tsp dried oregano
1 T ground cumin
3 T chile powder, green if you can find it
1 19oz can green enchilada sauce
32 oz canned tomatillos with their liquid
7 oz hot salsa verde<
3 lbs ground turkey (or pork)
vegetable oil for browning
2 c minced onions
1.5 T minced fresh garlic
2 lbs diced green chiles (I use a mix of poblano, jalapeno, anaheim)
2 c finely minced fresh green bell peppers
1 tsp fresh lime juice
1/2 c finely chopped cilantro leaves
In a small bowl, combine oregano, cumin, and chile powder; set aside. In a large stock pot, combine enchilada sauce, tomatillos + their juice, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids, and bring to a boil. Reduce heat and simmer, stirring frequently.
Brown the meat in vegetable oil in batches with the garlic and onions. Drain the meat and add to the chili pot. Add the diced green chiles. Return pot to simmer.
After about an hour, add half of the finely minced green bell peppers. Add salt if it needs it. Taste and adjust, adding more bell peppers as desired. After another hour, thicken or thin as needed. Just before serving, add lime juice and cilantro.