Description
Step into your kitchen and breathe in the aroma: tender, fall-apart pork simmering in a smoky, savory green chili broth. This Colorado classic isn’t just a meal—it’s a hug in a bowl. Hearty but not heavy, spicy yet balanced, it’s perfect for crisp autumn weekends, game-day gatherings, or smothering your favorite burritos.
Ingredients
Main Ingredients:
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3 lbs pork shoulder or pork butt, cut into 1-inch cubes
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2 tbsp olive oil
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1 large onion, diced
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4 cloves garlic, minced
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2 cups roasted green chilies, chopped (Hatch or Anaheim)
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2 jalapeños, seeded and chopped (optional for heat)
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2 cups chicken broth (low-sodium)
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1 (14 oz) can diced tomatoes (fire-roasted preferred)
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1 tbsp tomato paste
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1 tsp ground cumin
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1 tsp dried oregano
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1 tsp smoked paprika
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½ tsp ground coriander
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Salt & black pepper, to taste
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Juice of 1 lime
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Fresh cilantro, for garnish
Optional Toppings:
Shredded cheese, sour cream, avocado, warm tortillas
Instructions
Pat pork cubes dry. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear pork in batches until golden brown on all sides. Remove and set aside.
In the same pot, sauté onion for 5–7 minutes until translucent. Add garlic and cook 1 minute more until fragrant.
Add tomato paste directly to the hot pot; cook 30 seconds to deepen flavor. Stir in cumin, oregano, smoked paprika, and coriander for another 30 seconds to bloom the spices.
Return pork to the pot. Add green chilies, jalapeños, diced tomatoes, and chicken broth. Stir, scrape up browned bits, bring to a boil, then reduce to a gentle simmer. Cover and cook 1½–2 hours, until pork is tender.
Stir in fresh lime juice. Adjust seasoning with salt and pepper.
Notes
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Too Thin? Simmer uncovered 15–20 minutes or stir in 1 tbsp cornstarch mixed with 2 tbsp water.
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Slow Cooker/Instant Pot: Sear pork and aromatics, then transfer. Slow Cooker: LOW 6–8 hrs or HIGH 3–4 hrs. Instant Pot: High Pressure 35 min, natural release 10 min.
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Storage: Refrigerate up to 4 days, freeze up to 3 months.