Pork Green Chili

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed pork shoulder and brown on all sides, about 5-7 minutes.

Once the pork is browned, add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in the chopped roasted green chilies, ground cumin, and ground coriander. Cook for another 2 minutes until fragrant.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the pork is tender.

Season the chili with salt and black pepper to taste. If you desire a thicker chili, remove the lid and let it simmer uncovered for an additional 20-30 minutes.