Place your large heavy pot or Dutch oven over medium-high heat. Add the ¼ cup neutral oil and allow it to heat until shimmering. Add the cubed pork shoulder along with 2 teaspoons of salt. Brown the pork cubes on all sides, stirring occasionally-this process takes approximately 10–12 minutes. The browning creates a flavorful foundation for your green chili recipe. Work in batches if necessary to prevent overcrowding, which causes steaming instead of proper browning.

Once the pork achieves a golden-brown crust on all sides, transfer it to a plate or bowl using a slotted spoon. Carefully pour off the rendered fat from the pot, leaving just about 1 tablespoon behind. This remaining fat contains concentrated pork flavor that will enhance your la loma green chili.

Add the chopped onions and remaining salt to the pot. Sauté for 3–5 minutes until the onions become translucent and softened. Stir in the ground cumin, coriander, and dried oregano, cooking for 1 minute until the spices become fragrant and bloom. This toasting step releases essential oils that deepen the flavor profile of your colorado green chili.

Stir in the minced garlic, chopped Hatch chiles (or Anaheim peppers), poblano peppers, and diced jalapeño peppers. Sauté for another 3–5 minutes until the peppers begin to soften and release their aromatic oils. The combination of hatch green chile varieties creates the signature flavor of authentic green chile recipes.

Add the chopped tomatillos, bay leaves, and generous amount of fresh chopped cilantro to the pot. Stir everything together thoroughly, allowing the tomatillos to begin breaking down and releasing their tangy juices into the mixture.

In a separate bowl, toss the browned pork cubes with 3 tablespoons of masa harina until each piece is evenly coated. This corn flour coating will thicken your green chili naturally as it simmers, creating a silky consistency. Add the masa-coated pork back into the pot and stir well to combine with all the vegetables and seasonings.

Pour in 4 cups of water or chicken stock, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot. Bring the entire mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and allow it to simmer gently for 3 hours, stirring occasionally every 30-45 minutes. During this slow-cooking process, the pork becomes fall-apart tender and the sauce thickens while developing deep, complex flavors characteristic of authentic la loma green chili recipe.

After the 3-hour simmer, use two forks to break up and shred the tender pork into smaller bite-sized pieces directly in the pot. The meat should pull apart easily. Taste your green chili and adjust seasoning by adding more salt and freshly ground black pepper as needed to achieve the perfect balance.

Ladle the hot green chile into bowls and serve immediately with lime wedges on the side for squeezing over the top. Set out garnishes like extra fresh cilantro, shredded cheese, sour cream, and diced avocado so everyone can customize their bowl. Serve alongside warm flour tortillas, corn tortillas, or crispy tortilla chips for scooping up every delicious drop.