Chili that is red from green chiles

Two of these packages were purchased but they turned out to be big so only one is used.

You don't see this again until the end but the pork with bone undergoes separate processing. It is seasoned with salt, a fast dry rub, and cut off the bone, trimmed, the pieces are too thick so they are cut to tiny bits then fried in stages to brown until they begin releasing liquid. Cooked in water along with the bones.

You don't see this again until the end but these small poblano chiles undergo their own separate processing. They are singed all around under the broiler, considered to have three sides, they are turned until they blacken and blister. Self-steamed to loosen the skin.  Picked clean, de-seeded and cut to pieces then added to the soup.

You don't see these tomatillos again until the end but these things are de-papered and cleaned and cut into bite-size pieces. 

Hey, what do you know. It's the end and we see these things again.

"We are familiar with this magic having seen it many times since the late 1940's and having used it ourselves in our Las Vegas show but it is always a pleasure seeing this done so well by new talent. Congratulations. Very nice. But sorry to say you did not fool us." 

I do not have tinned tomatoes. Boo, le hoo. 

But I do have regular ripe tomatoes. 

And I have four tiny tins of tomato paste. 

One half tin of tomato paste did not work to bolster the sick pale green gray color. It turned sick pink. Not cute pink. Sick puke-green-gray-pink. Ugh. So I added the remaining half and that turned the mixture bright red.   

Maybe I should have gone a tablespoon at a time but I was tired of stirring.

Flavor adjusted with one tablespoon of honey.