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Test Kitchen Approved

Colorado Green Chili

Recipe By Savory Spice Test Kitchen

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

Hatch Green Chile Powder gives this Colorado classic well-balanced, smoky heat any time of year.

Serving Suggestions

Serve with tortillas and additional garnishes such as cheese, peppers, and sour cream.

Recipe Notes

*Use a mortar & pestle or food processor to crush tomatillos to the consistency of chunky salsa.


1 Tbsp. vegetable oil

2 lbs. bone-in pork shoulder

1 onion, diced

3 cloves garlic, minced

2 cups crushed tomatillos*

2 Anaheim, Hatch, Poblano, or green bell peppers, roasted, peeled, and diced

2 Tbsp. honey

Fresh cilantro, to garnish

Lime wedges, to garnish

Savory Spice ingredients in this recipe


In a large pot with a lid, heat oil over medium-high heat. Add pork shoulder and turn to brown on all sides, 2 to 3 min. per side. While browning the last side, move pork over and add onion to pot, stirring for 2 to 3 min., or until translucent. Add garlic, Ground Cumin Seeds, Hatch Green Chile Powder, Mexican Oregano, and Mayan Sea Salt. Stir for 30 seconds to 1 min., or until fragrant. Stir in chicken stock, tomatillos, green bell peppers, and honey. Bring mixture to a boil, reduce to a simmer, and cover with lid. Simmer for 2 hours, or until pork is tender, stirring occasionally. Remove pork bone and use forks or tongs to shred pork meat. Serve warm, garnished with cilantro and a lime wedge.