08/28/2026
Ahhhh, the aroma of fresh, roasted green chilis at the farmers market! Get a bag or two and make a batch of this regional delight. Serve over burritos, with tortillas, or with eggs. So versatile and so delicious. YUM! Find your ingredients with us tomorrow in Louisville!
2 pounds pork shoulder, cut into ½-inch pieces
1 teaspoon salt
½ teaspoon lack pepper
1 cup diced yellow onion (1 medium onion)
¼ cup seeded and chopped jalapeños (about 2 jalapeños)
½ cup cilantro, chopped
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 bags roasted green chiles, peeled, de-seeded, and chopped
2 large tomatoes, chopped
4 cups low-sodium chicken broth
1 tablespoon ground cumin
½ teaspoon dried oregano
½ teaspoon cayenne pepper
Sprinkle the diced pork shoulder with salt and pepper. Then add the pork to a large stockpot or Dutch oven and cook over medium-high heat, stirring frequently, until it is browned on all sides, about 10 minutes.
Once the pork is cooked, use a slotted spoon to remove the pork from the pan and set it aside on a plate. Remove all but 2 tablespoons of the pork fat that is in the pan. Reduce the stove to medium heat. Then add the diced onions and jalapenos to the pan. Cook for 4-5 minutes, or until soft.
Add the cilantro and garlic cloves, and flour. Stirring frequently, cook for an additional 2-3 minutes, until the excess moisture is absorbed and the flour begins to brown.
Add the pork back into the pan along with all of the remaining ingredients. Bring the liquid to a simmer, then reduce to low heat. Cover and cook for about an hour, or until the pork is tender.
Add chopped green chiles, chopped tomatoes,4 cups low-sodium chicken broth,1 tablespoon ground cumin,½ teaspoon dried oregano, and ½ teaspoon cayenne pepper
Remove the lid and allow the chili to continue simmering for about 15 minutes, or until it thickens to your desired consistency.
Garnish ideas: cilantro, radishes, sour cream, avocado.
