Colorado Pork Green Chili Soup

Season the pork shoulder generously with salt and pepper.

Heat oil in a large pot over medium-high heat. Brown the pork shoulder on all sides until nicely caramelized.

Add onions and garlic to the pot and sauté until softened.

Stir in cumin, oregano, and green chilies. Cook for 1-2 minutes to release the flavors.

Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, or until the pork is tender and easily shreds.

Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot.

In a separate bowl, mix cornstarch with water to create a slurry. Stir the slurry into the soup to thicken the broth.

Simmer for an additional 10-15 minutes until the soup thickens slightly.

Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.