How to Make Hatch Green Chili Colorado with Pork

highlandsranchfoodie.com

Erin Ashcraft

2 Tablespoons neutral oil Such as vegetable or canola oil.

3 pound pork shoulder roast Pork BUTT, bone in

1 teaspoon Kosher Salt

½ teaspoon freshly ground black pepper

1 tablespoon bacon drippings

1 tablespoon olive oil

1 onion chopped

3 cloves garlic peeled and minced

14.5 ounces can chopped tomato undrained

1 quart chicken broth or more. Depending on how much meat came off the roast.

1 tablespoon salt

2 tablespoons coriander dried, ground

1 teaspoon cumin ground

1 teaspoon hot Chimayo Chile Powder or good quality red chile powder

1 teaspoon of your favorite chili powder

2 teaspoons Mexican Oregano or more if needed

1 teaspoon sweet smoked paprika

15 chile peppers roasted, skinned and chopped. 1 ½ to 2 cups. Depending on the heat level you'd like. Use Hatch, Pueblo or Poblano

juice of ½ lime

½ cup water

¼ cup cornstarch

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