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Green Chile Pork

(adapted from “Lower Valley Carnitas” recipe in The Border Cookbook)


  • 4 teaspoons ground cumin
  • 4 teaspoons oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3–5 lbs. pork Boston butt (shoulder butt), cut into 2-inch cubes
  • Olive oil to sear pork and saute onions
  • 4 cloves garlic, minced or crushed
  • 1 onion, chopped in large pieces
  • 4–6 fresh green chiles, roasted or steamed, then peeled and seeded
  • 1–2 bay leaves
  • 1 cup chicken broth or other liquid
  • Optional Serving Suggestions
  • Tortillas
  • Fresh Chopped Cilantro
  • Chopped Radishes
  • Lime Wedges


Stir together the cumin, oregano, salt, and pepper. In a large bowl, stir the spice mixture into the meat chunks. You may need to do this in 2 batches, and it’s fine to let the meat sit for a bit at this point while you prepare the onion, garlic, and chiles.

In a large pot or Dutch oven, warm the oil over medium-high heat, add the pork and sear it quickly. Again, this may need to be done in 2 batches. Remove meat from pan, set aside, and use pan to sauté the onions and garlic until starting to be translucent. Return the meat to the pan with a small amount (a cup or less?) of chicken broth, along with the chiles and bay leaves.  Cover and cook for 2–4 hours in a 325–degree oven or on the stovetop, stirring every 30–40 minutes or so.

Near the end of cooking, remove lid, if needed, to boil off any excess liquid. Shred the meat by pulling apart with 2 forks.  Serve with tortillas, fresh chopped cilantro, chopped radishes, and lime wedges.

Submitted by Lisa Anderson, Tucson CSA