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1
Use 40 ounces chicken broth up to 46 ounces if needed. Use up to six Jalapenos for more glow.
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2
Broil or grill the fresh poblano chili peppers, close to the heat source and turning frequently with tongs, until the pepper skins are mostly blackened and blistered. (This may be done on the burner of a gas cooktop.) Place the peppers in a brown paper lunch sack, fold over the top to seal and let stand 10 to 15 minutes. Wearing clean rubber gloves, peel and discard skin and stems. If desired, cut open the peppers and remove their seeds to reduce the culinary heat of the peppers.
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3
While still wearing the rubber gloves, cut away and discard the stems of the jalapeno peppers. Cut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat. Reserve one of the jalapeno chili peppers for later use.
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4
Place the remaining jalapeno peppers and prepared poblano peppers in jar of electric blender. Add two cloves of garlic, half of the onion and all of the cumin and white pepper. Add a generous dose of the chicken broth. Process to a smooth puree, adding additional broth, if necessary, to achieve a smooth mixture. Set aside.
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5
Warm the skillet over moderate heat. Add chopped bacon and cook, stirring frequently. Add the reserved jalapeno pepper halves and the remaining clove garlic when the bacon begins to release its fat. Continue to cook until lean portions of bacon are browned and fragrant.
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6
In a colander set over a bowl, drain the bacon pieces, reserving the drippings. Drain well. Discard the crushed clove of garlic and jalapeno halves; they were in the skillet to flavor the drippings.
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7
Place the cooked bacon in the large saucepan. Add the pureed poblano pepper mixture, scraping the blender container with a rubber spatula to remove all the flavorful mixture. Add about three cups of the chicken broth. Stir and set pan over low heat.
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8
Return the reserved bacon drippings to the skillet over moderate-high heat. When the grease is hot again, add a portion of the cubed pork. The heat should be high enough that the pork sizzles in the drippings. The pork should not be crowded in the pan. Cook, stirring occasionally, until all sides of the meat cubes are well browned. As the meat browns, sprinkle lightly with salt and freshly ground pepper, to taste. Drain the meat cubes well in the colander over the bowl, reserving the drippings. Transfer the pork cubes to the large pan with the bacon and broth; add broth as necessary to keep the meat well covered. Repeat as necessary until all pork is well browned and added to the large pan.
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9
Fry the chopped onion until golden in the remaining bacon fat; drain well and add to the growing pot of chili.
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10
Turn up the heat under the large pot and add the cream of mushroom soup, canned chili peppers, salsa verde and chopped coriander leaves. Simmer, stirring occasionally, about 30 minutes to blend flavors.
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11
Cut a 2-inch thick slice of the Velveeta cheese. Add chunk of cheese and continue to cook, stirring frequently, until cheese melts. If you wish to add beans, drain them in a colander, rinse well and drain; add to the chili mixture about 15 minutes before serving. Taste and add salt if necessary.
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12
To serve, ladle chili into bowls. If desired, top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander (cilantro) and serve with warmed flour tortillas. Refrigerate leftovers. Chili will have a milder flavor on the second day.
