Ingredients:

  • 2 lbs (900g) boneless pork shoulder (butt), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 lb (450g) fresh green chiles (e.g., Anaheim, Hatch, Poblano), or two 7-oz cans of diced green chiles, drained
  • 4 cups (950 ml) chicken broth
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 2 tablespoons water (optional, for thickening slurry)
  • 1 (14.5 oz) can diced tomatoes, undrained (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Roast the Chiles (if using fresh): Broil or roast the chiles until the skin is blackened and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skin, remove seeds and membranes (wear gloves!), and roughly chop.
  2. Sear the Pork: Season the pork with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork and set aside.
  3. Sauté Aromatics: Add the onion to the Dutch oven and sauté until softened. Add garlic, oregano, cumin, and smoked paprika and cook for 1 minute more, until fragrant.
  4. Add Chiles and Pork: Stir in the roasted (or canned) green chiles. Add the seared pork back to the pot.
  5. Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender.
  6. Thicken (optional): If desired, create a slurry by whisking together flour and water. Stir the slurry into the chili and simmer for a few more minutes, until thickened.
  7. Serve: Garnish with fresh cilantro and serve with lime wedges.