Award Winning Colorado Green Chili features roasted pork shoulder and plenty of warming spices. This chili is Fall comfort food at its best and one of our favorite ways to use Hatch green chile peppers.
Remove pork roast from package, pat dry with a paper towel and season both sides with Kosher salt. Heat a large skillet over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 5 minutes on each side, or until well browned.
Preheat oven to 350 degrees. Place the seared pork roast in a 7 quart Dutch oven and cover. Cook for 30–40 minutes per pound, planning on about 4 hours. Use a digital read meat thermometer to check for an internal temperature of 195 degrees. The meat should be fall-apart and easily shreddable at this temperature.
Use a large sheet pan, platter, or disposable foil roasting pan to shred pork. Use hands or forks to shred and discard any pieces of fat and bone. You'll end up with about 3 pounds of shredded pork. Reserve two pounds for the Green Chili.
The extra pound of shredded pork can be used for tacos, burritos, or other dishes.
Heat the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning, and smoked paprika. Stir just long enough to warm spices until fragrant, about 30 seconds.
Butter or oil can be substituted for the bacon drippings.
Add 2 pounds of the shredded pork, canned tomatoes, chicken broth, and chopped chiles. Bring to a boil and then simmer on low, partially covered, for at least 1 hour. Up to 2 hours is even better.
If you want to thicken the Green Chili, combine water and cornstarch in a bowl and stir until combined. At the end of cooking, add this mixture and simmer for a few minutes or until thickened. Taste and adjust seasonings if needed.
Serve with warmed flour or corn tortillas and a wedge of lime.