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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

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.

Ingredients

1 Tbsp. vegetable oil

2 lbs. bone-in pork shoulder

1 no unit 1 onion, diced

3 cloves garlic, minced




1 Tbsp. Kosher Salt

1 quarts chicken stock

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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  • Mexican Oregano

    Mexican Oregano comes from the verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

    View full details
  • Hatch Green Chile Powder

    Enjoy the authentic flavor of Hatch Green Chiles year-round with our Hatch Green Chile Powder. Picked before ripening to red, the chiles are dehydr...

    View full details

Directions

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 Kosher 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.