A Savory fan and customer created his own green chili after many years of not being able to find a recipe that was quite right.


YIELD
6 to 8 servings

INGREDIENTS

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DIRECTIONS

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.



SERVING SUGGESTIONS

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

THANKS TO
Nick Porentas, Savory Spice—Lowry/Denver, CO customer

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

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