Entree: United States – Nevada (Southwestern United States) – Nevada Green Chili Pork

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 4 lb (1.8 kg) boneless pork shoulder, trimmed (approx. usable weight)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 medium yellow onions, thinly sliced (about 10 oz / 280 g)
- 6 garlic cloves, minced
- 1 tbsp (15 ml) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional — adjust to heat preference)
- 2 cups (480 ml) low-sodium chicken broth
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 2 lb (900 g) roasted green chiles (Hatch or Anaheim), peeled, deveined, and coarsely chopped (see note on roasting)
- 1/2 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 2 tbsp (30 ml) fresh lime juice (about 1 lime), plus lime wedges for serving
- 1 1/2 cups (285 g) long-grain white rice (uncooked)
- 3 cups (720 ml) water or low-sodium chicken broth (for rice)
- 1/2 cup (120 ml) chopped fresh cilantro (for rice and garnish) — divided
- 1 tbsp (15 ml) vegetable oil (for rice)
- 15 oz (425 g) canned black beans, drained and rinsed
- 1 1/2 cups (225 g) corn kernels (fresh or frozen)
- 6-8 small flour or corn tortillas (optional, for serving)
- Hot sauce or chopped fresh jalapeño (optional, for serving)

Instructions

Short Description:
Slow-braised pork shoulder cooked in a tangy, spicy green chili sauce and finished with fresh cilantro and lime, served with cilantro-lime rice and black beans for a complete Southwestern main course. Bold, smoky flavors and tender shredded pork make this a satisfying entree.

Regional Notes:
This Nevada version emphasizes pork shoulder slow-cooked with roasted green chilies and Southwestern spices for a bold, spicy profile typical in Nevada. Unlike milder green chili stews, it is intentionally robust and served with rice and beans to form a complete main-course meal popular in the region.

1. Preheat and roast chiles if using fresh: broil whole green chiles on a baking sheet, turning with tongs until skins blister and char (about 8–12 minutes), then place in a bowl and cover with plastic wrap 10 minutes. Peel, seed, and coarsely chop to measure 2 lb (900 g). (If using canned or jarred roasted green chiles, drain and chop; skip roasting.)
2. Pat pork shoulder dry and season all over with 2 tsp (10 g) kosher salt and 1 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering.
3. Sear pork in two batches until deeply browned on all sides, 4–6 minutes per side. Transfer pork to a plate.
4. Reduce heat to medium, add sliced onions and sauté 8–10 minutes until softened and beginning to caramelize. Add minced garlic and cook 30–60 seconds until fragrant.
5. Stir in 1 tbsp (15 ml) ground cumin, 1 tsp (1 g) dried oregano, 1 tsp (2 g) smoked paprika, and 1/4 tsp (1 g) cayenne (if using). Cook 1 minute to bloom the spices.
6. Add 2 cups (480 ml) chicken broth and 2 tbsp (30 ml) vinegar, scraping up brown bits from the pot. Return pork to pot and nestle into the liquid. Scatter chopped roasted green chiles over and around the pork.
7. Oven-braise method: bring to a simmer, cover, and transfer to a 300°F (150°C) oven for 3 to 3 1/2 hours, or until pork is fork-tender and easily shreds. Slow-cooker method: transfer contents to a slow cooker and cook on LOW for 7–8 hours or HIGH 4–5 hours until very tender.
8. When pork is tender, transfer to a cutting board and shred with two forks, discarding excess fat. Skim excess fat from braising liquid if desired. Return shredded pork to the pot and stir to combine with the green chili sauce. Simmer uncovered 10–15 minutes to thicken slightly and allow flavors to meld. Taste and adjust salt, pepper, and heat.
9. While pork finishes, make cilantro-lime rice: rinse 1 1/2 cups (285 g) long-grain rice until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat; add rice and toast 1–2 minutes. Add 3 cups (720 ml) water or broth and a pinch of salt, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork, stir in 1/4 cup (60 ml) chopped cilantro and 2 tbsp (30 ml) lime juice.
10. Heat black beans and corn: in a small saucepan combine drained 15 oz (425 g) black beans and 1 1/2 cups (225 g) corn with a splash of water or broth; warm over medium heat 5–7 minutes until heated. Season with salt and pepper and stir in 2 tbsp (30 ml) chopped cilantro.
11. Finish pork: stir 1/2 cup (15 g) chopped cilantro and 2 tbsp (30 ml) lime juice into the shredded pork. Adjust seasoning with salt, pepper, and additional lime or hot sauce to taste.
12. To serve: mound cilantro-lime rice on each plate, spoon Nevada Green Chili Pork alongside or over the rice, and add a portion of black beans and corn. Garnish with extra cilantro and lime wedges. Offer warm tortillas and hot sauce or chopped jalapeño for those who want extra heat.