Green Chili with Tender Pork

A warm and comforting bowl of green chili packed with tender chunks of pork, aromatic spices, and a touch of smokiness is sure to transport you to the picturesque landscapes of the Centennial State. Prepare to embark on a flavor-filled journey as we guide you through the step-by-step instructions for this delectable Colorado-inspired recipe!


  • 2 pounds pork shoulder, trimmed and cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 2 cans (4 ounces each) diced green chilies
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving


  1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the diced onion and minced garlic, and sauté until fragrant and softened.
  2. Add the pork shoulder pieces to the pot and brown them on all sides until nicely seared.
  3. Stir in the diced poblano peppers, diced green chilies, and chopped jalapeño peppers. Cook for a few minutes to allow the flavors to meld together.
  4. Sprinkle the ground cumin, dried oregano, and smoked paprika over the mixture. Stir well to coat the ingredients evenly.
  5. Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pork is tender and easily pulls apart.
  6. Season the chili with salt and pepper to taste.
  7. Ladle the Colorado Green Chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of tanginess.
  8. Indulge in the comforting flavors of this Colorado Green Chili, and let the savory aroma and tender pork transport you to the picturesque mountains of the Centennial State.

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