Colorado Pork Green Chili

What You’ll Need:

Green Chile Base:

• 2–3 lb pork shoulder, trimmed and cut into large chunks

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 large onion, diced

• 4 garlic cloves, minced

• 2 tbsp ground cumin

• ½ tsp smoked paprika

• 1 tsp black pepper

• 10 cups chicken broth (or more as needed)

• 6–8 cups roasted green chiles, peeled, seeded, and chopped (Pueblo or Hatch are preferred) 

• 1 medium russet potato, diced (optional, for extra heartiness) 

Thickening Roux:

• 1 cup masa harina (or all-purpose flour) 

• 1 cup butter (or fat from browning pork) 

Optional Heat & Toppings:

• Fresh jalapeño, diced (optional)

• Cayenne pepper (optional)

• Lime wedges

• Shredded cheese

• Sour cream

• Chopped red onion

• Fresh cilantro

• Crushed tortilla chips

• Warm flour or corn tortillas

Let’s Cook:

1. Prep the Green Chiles:

If using fresh roasted green chiles, remove skins, stems, and seeds, then chop. If using frozen or jarred, thaw and chop as needed. 

2. Brown the Pork:

Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Season pork chunks generously with salt and pepper. Add pork to the hot pot and brown on all sides (about 4–5 minutes per side) to build flavor. Remove pork and set aside. 

3. Sauté Aromatics:

Lower heat to medium. Add onions to the pot and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds. 

4. Build the Chile Stew:

Return pork to the pot with the chopped green chiles, cumin, smoked paprika, black pepper, chicken broth, and diced potato (if using). Bring to a low boil, then reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until pork is fork-tender. 

5. Shred the Pork:

Remove the pork from the pot and let cool slightly. Shred with two forks, discarding any large pieces of fat or gristle. Return shredded pork to the pot.

6. Thicken the Chile:

In a separate pan over medium heat, melt the butter. Gradually whisk in the masa harina (or flour) to form a smooth roux. Cook 4–6 minutes, stirring constantly. Add the roux to the simmering green chile and cook another 5–10 minutes until the stew thickens to your liking. 

7. Finish & Serve:

Taste and adjust seasoning. For extra heat, stir in cayenne or fresh diced jalapeño. Remove from heat and stir in a squeeze of fresh lime. Ladle into bowls or use to smother burritos, enchiladas, fries, or eggs. Top with shredded cheese, sour cream, red onion, cilantro, tortilla chips, and more lime if desired.