Made this today. WOW!!! Came out great. Just the right amount of heat. Couldn't find Green Chilis, so I used what the store called "Longhots". Looked like Green Chilis to me; they didn't have any rating on them to compare the SU's. Removed the seeds and ribs. Used 3 pounds of smoked pork: sliced butt and loin. Didn't saute the onions, just put them in... Sour cream and cheese mixed in gives it a nice touch.
The only change I'll make next time is to use an extra-sharp white cheddar instead of the Monteray Jack; more assertive/distinctive.
"Next time" might be a while off. Be forewarned: this makes a lot of product. But it's GREAT!!! Thanks for the recipe, Tatonka and Mossy!!! And it's really easy to make.
Goes great with toasted Italian bread...and beer.