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Test Kitchen Approved

Colorado Green Chili

Colorado Green Chili

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

    Ground Cumin Seeds are one of the most used spices in the world, right alongside salt & pepper and chiles. Ground cumin is a pantry staple, and...

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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...

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  • 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. Straight from the sea to your tab...

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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...

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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.