Colorado-Style Pork Green Chili

15 servings


1 hour 10 minutes

active time

4 hours 40 minutes

total time


½ bushel of roasted fresh green chiles (approximately 7 ½ cups chopped chiles, mild, medium or hot, depending on your preference)

2 tablespoons olive oil

3-4 pounds pork shoulder roast

Salt and pepper

4 garlic cloves (grated or minced)

1 onion (diced)

1 tablespoon cumin

½ teaspoon smoked paprika

1 teaspoon pepper

10 cups chicken broth

1 russet potato (diced)

1 cup masa or flour (preferably masa but flour works well)

1 cup butter

Cayenne pepper (optional, to taste)

Fresh jalapeno (optional, diced, with seeds, to taste)

1 lime (juiced)

Favorite toppings


If using freshly roasted green chile, remove the skin, deseed and dice. For frozen green chiles, thaw and dice if they don't come chopped, though most frozen green chiles tend to come diced. You can also used canned green chiles, though fresh or frozen is my preference.

In a large stockpot, heat olive oil over medium-high heat. Liberally salt and pepper the pork shoulder roast. Once the oil is hot, cook the pork on all sides until it develops a nice crust. This should take about four to five minutes on each side. Remove the pork, add the onion and turn heat down to medium. Cook for about five minutes. Add the garlic and cook for about 30 seconds.

Put the pork back in the stockpot and add the chiles, cumin, spiced paprika, pepper, chicken broth and potato to pot. Bring to a low boil. Reduce heat to low, cover and simmer until the pork is fork tender, about two to three hours.

When the pork is tender, remove the roast from the stockpot and shred with two forks once it's cool enough to handle. Discard any bones.

In a separate skillet, melt the butter to make a roux. Continuously whisk in the masa or flour for about four to six minutes. Return the shredded pork to the stockpot and stir in the roux. Cook for another five to 10 minutes until the green chile thickens to your liking.

Taste the green chile and if you'd like to add more heat, stir in cayenne pepper or sauteed diced fresh jalapenos with the seeds. This step is optional. You can also add more salt to taste if desired. Turn off heat and stir in lime juice.

You can serve immediately or refrigerate it overnight to allow the flavors to meld. Smother or eat as a stew. Garnish with your favorite toppings. Enjoy!


Okay to use the frozen 505 chilis, 4-5 bags 1 or 2 hot

Okay to just use Costco carnitas instead of pork butt

Add A tablespoon of soy sauce to the pot

Add a can of green enchilada sauce


Serving Size

1 bowl


160 kcal

Total Fat

8 g

Saturated Fat


Unsaturated Fat


Trans Fat



11 mg


545 mg

Total Carbohydrate

11 g

Dietary Fiber


Total Sugars

2 g


8 g

15 servings


1 hour 10 minutes

active time

4 hours 40 minutes

total time
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