When I moved to the border, I was sure I knew what green chili was--tender pork chunks cooked in a green chile and tomatillo sauce. I love that tangy, but not really hot flavor, and I think the sauce goes well with the pork. But over the last few years I've encountered all kinds of green chilies. Many are made with beef--coarsely ground beef in some cases, chunks in others. Some have no tomatillo flavor at all. I have had some Sonoran style green chilies that had ground beef, large chunks of green chile, and bits of onion and tomato. Others seem to get a green chile taste from dried green chile powder. The heat level, while never flaming, ranges from extremely mild to hot. In some versions, black papper seems to be a main ingredient as well. At first, I tended to reject the no tomatillo, no pork versions, but over time I've grown rather fond of their unique tastes. Anyway, is this variation in green chilies only a border phenomenon? Or do you find the same variations elsewhere? Is there a pattern?