Ingredients:

  • 3 lbs pork shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups roasted Hatch green chiles, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1 lb gold potatoes, peeled and cubed
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Pat the pork cubes dry with paper towels and season with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the pork in batches until deep golden brown on all sides, then remove and set aside.
  2. Lower the heat to medium. Sauté the diced onion until translucent. Stir in minced garlic and cumin, cooking for 60 seconds until fragrant. Stir in the chopped roasted Hatch chiles, scraping the bottom of the pot to release the browned bits.
  3. Return the browned pork and any accumulated juices to the pot. Pour in the chicken broth until the meat is fully submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours.
  4. Stir in the cubed potatoes. Cover and simmer for another 45 to 60 minutes, or until the pork is tender enough to shred and the potatoes are soft.
  5. Stir in the lime juice right before serving and garnish with chopped fresh cilantro.