Start by roasting the green chiles if you haven’t done so already.

In a large pot, heat the olive oil over medium heat.

Add the diced pork shoulder and sauté until browned, about 5-7 minutes.

Stir in the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.

Add the roasted green chiles to the pot, stirring well to combine.

Pour in the chicken broth and bring the mixture to a boil.

Add cumin, oregano, salt, and pepper to taste.

Reduce the heat to low and let the chili simmer for 45 minutes.

Taste the chili and adjust seasoning as needed.

Serve hot, garnished with fresh cilantro if desired.