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Test Kitchen Approved

Colorado Green Chili

Recipe By Savory Spice Test Kitchen


6 to 8 servings

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

  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Hatch Green Chile Powder

    Enjoy the popular flavor of authentic Hatch Green Chiles year-round with our Hatch Green Chile Powder. This hatch green chili seasoning is medium-h...

    View full details
  • Mexican Oregano

    Mexican Oregano comes from the mint family and is widely used in both Southwest & Mexican cooking. Our variety of dried Mexican oregano is a bi...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

    View full details
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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.