If using freshly roasted green chile, remove the skin, deseed and dice. Alternatively, you can use canned, jarred or frozen chiles.
1
Heat olive oil in large stockpot. Liberally salt and pepper the pork shoulder roast. Once the oil is hot, cook the pork on all sides until it develops a nice crust.
2
Remove the pork, add the onion and turn heat down to medium. Cook for about five minutes. Add the garlic and cook for about 30 seconds.
3
Put the pork back in the stockpot and add the chiles, chicken broth, spices and potato to pot. Bring to a low boil. Reduce heat to low, cover and simmer until the pork is fork tender.
4
Remove the pork shoulder from the pot. Using two forks, shred the pork shoulder on a cutting board. Add the shredded pork back to the chili.
5
In a separate skillet, melt the butter to make a roux. Continuously whisk in the masa or flour for about four to six minutes. Stir in the roux and simmer until it thickens.
6