Smoked Chile Verde

A Bold and Flavorful Mexican Classic

This Smoked Chile Verde is a rich, smoky twist on the traditional Mexican favorite. Tender pork is slow-smoked and simmered in a vibrant green sauce made from roasted tomatillos, green chiles, and fresh herbs. Packed with protein and layered flavors, this dish is perfect for meal prep, family dinners, or weekend gatherings.

PREP TIME: 20 minutes
COOK TIME: 3 hours
COURSE: Main Course
CUISINE: Mexican
SERVINGS: 6 servings

EQUIPMENT:

• Smoker or grill with smoker attachment
• Large Dutch oven or heavy-bottomed pot
• Blender or food processor
• Knife and cutting board
• Tongs
• Meat thermometer

INGREDIENTS:

• 3 pounds pork shoulder, trimmed and cut into large chunks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon olive oil
• 1 1/2 pounds tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeños (seeded for less heat if desired)
• 1 medium white onion, quartered
• 4 cloves garlic
• 1 cup low-sodium chicken broth
• 1/2 cup fresh cilantro leaves
• 1 teaspoon dried oregano
• Juice of 1 lime

INSTRUCTIONS

Step 1: Season and Smoke the Pork

1. Preheat your smoker to 225°F (107°C).
2. Pat the pork shoulder dry and season evenly with salt, pepper, and cumin.
3. Place pork directly on the smoker grates and smoke for about 2 hours, or until the internal temperature reaches 165°F, developing a deep smoky flavor.
4. Remove from the smoker and set aside.

Step 2: Roast the Vegetables

1. While the pork is smoking, preheat your oven to 425°F (220°C).
2. Place tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet.
3. Drizzle lightly with olive oil and roast for 15-20 minutes until softened and slightly charred.
4. Allow vegetables to cool slightly.

Step 3: Blend the Chile Verde Sauce

1. Add roasted vegetables to a blender along with chicken broth, cilantro, oregano, and lime juice.
2. Blend until smooth, adjusting salt as needed.
3. Set the sauce aside.

Step 4: Simmer the Chile Verde

1. Cut the smoked pork into bite-sized pieces.
2. Heat a large Dutch oven over medium heat and add the pork.
3. Pour the green sauce over the pork and stir to combine.
4. Cover and simmer for 45-60 minutes, until the pork becomes fork-tender and flavors meld together.
5. Taste and adjust seasoning before serving.

TIPS:

• For a leaner option, substitute pork shoulder with pork tenderloin, adjusting cook time as needed.
• This dish tastes even better the next day as flavors continue to develop.
• Serve with warm corn tortillas, brown rice, or cauliflower rice for a lighter option.

KEYWORD: Smoked Chile Verde, Mexican, Pork Stew