I love green chili. You can eat it alone, or served over about anything. I also like it REALLY spicy. I usually add quite a bit of tabasco to the restaurant stuff. If you're from New York City, forget it, it'll be too hot for you.
I made this recipe with the idea that I wanted it to have a kick, even when served over eggs, brown rice, etc.
I use the canned chicken instead of pork as it's much leaner, and I'm not much for pork.

I get all of the ingredients at Costco, and there's no measuring - it can literally be made in 5 minutes.
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Oatmeal's Low Fat High Protein Chicken Green Chili


6 cans (12.5 oz. ea.) Kirkland/Costco chicken
CAL:1,260 CAR:0 PRO:273 FAT:21

2 cups fat free chicken broth
CAL:20 CAR:2 PRO:2 FAT:0

1 big can (6 LB) whole maters, peeled
CAL:600 CAR:144 PRO:24 FAT:0

5 med onions, - chopped
CAL:230 CAR:56 PRO:5 FAT:0.5

1 bag (5 LBS., frozen) New Mexico Green Chili - chopped
CAL:650 CAR:160 PRO:14 FAT:0

couple big spoons of garlic (to taste)
1/2 coffee cup vinegar (to taste)
couple big spoons of salt (to taste)
1bunch chopped cilantro - but not if you don't like it.
green tabasco sauce (optional)

Get a big-ass pot
Dump the cans of chicken in. (open 'em first)
Dump in the chicken broth
Dump in the green chilis
Cut up the onions, dump 'em in too.
Drain the juice off the maters, crush 'em by hand, dump 'em in.
Dump in the spices after careful measurin'. don't lick the spoon in between.

Simmer over med. heat for about an hour. Stir it often, to break up the maters and chicken.
I s'pose you could use less green chilis if you don't want it so hot, but you'd be a pu**y.
If you want it even hotter, add some green Tabasco, but only if yer brave.

Makes about 20 Servings

Total Macros:
CAL:2,760 CAR:362 PRO:318 FAT:22

Serving Macros:
Serving size: 1 cup
CAL:140 CAR:18 PRO:16 FAT:1.1