Recipe: Roaring Fork's Green Chili Pork

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Friends came over for dinner tonight and it's foggy, rainy and just the right temperature for some green chili pork. And because I can only eat green chili with buttered tortillas a la Roaring Fork here's the recipe and notes on my adaptations below.


  • 1 diced yellow onion

  • 1 cup diced poblanos

  • 2 lb. diced pork shoulder, I used a bone-in pork shoulder

  • 2 Tbsp. minced garlic

  • 2 Tbsp. cumin powder

  • 2 Tbsp. ground coriander

  • 2 Tbsp. jalapeƱo powder, found at Central Market

  • 5 Tbsp. green chili powder, found at Central Market

  • 2 Tbsp. onion powder

  • 2 cups chicken stock

  • Salt and pepper to taste


In a small stock pot, saute vegetables until tender.

Add diced pork. Add all dry ingredients. Stir well for a couple of minutes, blend well. Add chicken stock and let simmer on low to medium heat for one and a half hours or until fork-tender. ADAPTATION: I stirred in the dry ingredients for a couple of minutes and then transferred the mixture to a crockpot and cooked it on high for 3 hours.

Season with salt and pepper just before serving to taste.

Serve in a warmed butter tortilla, topped with shredded pepperjack cheese.