those five roasted green chili peppers? now diced up into 1/2" (or so) bits & pieces, all told probably close to three cups of yummy goodness. If you had a bunch of chili roasted, you could freeze for future use and there be all kinds of things you can add roasted green peppers to... I added the browned meat to an already warmed combination of chicken stock and one large can of the aforementioned La Victoria Green Chile Enchilada sauce (ye can see a bit of the can in the foto). I vouch foresquare for the L.V. product, pretty good flavor to use as a base. The pork cooks along with the onions (next time I'll cut the onions into slightly smaller bits) for a couple of hours before I added the roasted peppers. <<<     so, what's it look like after another couple of hours?     >>>