Heat oil in a large pot. Add pork shoulder and brown on all sides. Remove pork from pot and drain remaining oil. Return pot to stovetop and add onion and chicken broth and simmer for 1 hour, stirring often to avoid sticking. Add green chile salsa, chicken base, garlic, jalapeno, and remaining spices. Simmer 1 more hour, stirring often. Add diced green chiles and simmer until the pork shoulder is tender. Using a wooden spoon, break the pork shoulder into bite-sized pieces and remove bone. Mix cornstarch with 1 Tbsp. cold water to make a slurry. Stir slurry into the chili and simmer until it reaches the desired consistency.

Serve with soft corn tortillas for a meal. Serve over eggs for breakfast. Top with sour cream to temper the heat.

ITEMS IN THIS RECIPE

Diced Jalapeno Chiles

40

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Cilantro

94

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Hatch Green Chile Powder

60

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Ground Cumin Seeds (Organically Sourced)

194

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Mexican Oregano

105

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