Preparation Steps

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent.
• Season a 2 to 3-pound pork roast with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of cumin. Place the seasoned pork into the pot, browning it on all sides for approximately 8-10 minutes.
• Add 2 cups of roasted and chopped green chilis along with 1 ½ cups of tomatillo salsa to the pot. Stir everything together, allowing the heat to meld the flavors for another 2 minutes.
• Pour in 5 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 2 hours.
• After 2 hours of simmering, carefully remove the pork from the pot and place it on a cutting board. Shred the pork into bite-sized pieces and return it to the pot.
• Add 2 large cubed potatoes and the remaining 2 cups of chicken broth to the pot. Simmer the chili for an additional 20-25 minutes, or until the potatoes are fork-tender.
• In a small bowl, mix some masa flour with a little water to create a slurry. Pour the slurry into the chili, stirring constantly for about 5 minutes until it thickens.
• Finally, squeeze the juice of 1 lime into the chili, stirring to incorporate the bright flavor. Let it simmer for another minute to combine the lime with the rich spices.