This Smoked Chile Verde is not only easy to make but also unbelievably flavorful. Enjoy it right off the bone, or serve it in tacos, burritos, nachos, and more. Be sure to save this recipe it’s a must-try!
What is Chile Verde?
In its simplest form, chile verde is a stew of tender pork or beef simmered in a flavorful green sauce made from tomatillos and green chile peppers. The spiciness can range from mild to medium or hot, and the meat can be prepared in various ways.
When you search for chile verde, you’ll frequently find it spelled either “chile” or “chili.” The term “chili” refers to a stew-like soup made with meat and beans. “Verde,” which is Spanish for green, indicates that chili verde is essentially a green chili dish. In this version, beans are often left out, allowing the green sauce and tender meat to be the star. When spelled “chile,” it generally refers to the same recipe, with the name emphasizing the green sauce made from chiles.
Recipes for chile verde vary widely depending on location, with Mexican versions distinct from those in the U.S., and each Western state favoring its own unique ingredients. Regardless of where you are or the recipe you choose, you can expect a flavorful stew featuring tender meat and a delicious mix of green chiles and rich sauces.
Pulled Pork Chile Verde
Today’s smoked chile verde recipe features tender pulled pork braised in a rich chile verde sauce while smoking a pork shoulder. This flavorful meat can be enjoyed as a traditional stew straight from the grill or repurposed in countless ways. The key to this mouthwatering dish lies in braising the pork directly in the smoky, tangy sauce for maximum flavor.
This pulled pork chile verde is amazing in tacos, burritos, enchiladas, nachos, and sandwiches. I love pairing mine with a squeeze of lime, a side tortilla, fresh chopped red onions, sour cream, and cilantro. No matter how you enjoy this smoked chile verde, there’s no wrong way—your options are limitless.
Chile Verde Sauce
This smoked chile verde pulled pork is braised in a flavorful mix of three sauces, added after the pork has been initially smoked. Here’s what you’ll need for the braising sauce:
- 28-oz can of Green Chile Enchilada Sauce
- 4-oz can of Fire Roasted Diced Green Chiles (choose your preferred heat level)
- 12-oz can of Salsa Verde Tomatillo Sauce (I used the Trader Joe’s brand)
How to Make Smoked Chile Verde
With just 5 ingredients, this smoked chile verde is incredibly easy to prepare. All it takes is seasoning the meat, monitoring your smoker’s temperature, and letting time do the rest.
Start by seasoning the pork shoulder with my Signature Beef Seasoning, available for purchase online at Patio Provisions. Alternatively, a simple blend of equal parts salt, pepper, and garlic powder works just as well (I recommend mixing them in a small bowl before applying to the meat).
Preheat your smoker to 225 degrees F, then smoke the pork directly on the grates for 8 hours. Your goal is to bring the internal temperature of the meat to 160-165 degrees F, so make sure you have a reliable meat thermometer on hand to ensure accuracy.
Once the pork reaches the target temperature, remove it from the smoker and place it in a disposable aluminum pan. Pour three cans of chile verde sauce over the meat. Cover the pan tightly with heavy-duty aluminum foil to create an airtight seal, allowing the meat to braise.
Return the covered pan to the smoker for another 2-3 hours. Remove the pork when the internal temperature reaches 195-203 degrees F. Let the meat rest for 30 minutes to an hour before shredding. Taste and adjust seasoning with additional salt if necessary.
Smoked Chile Verde
Ingredients
- 1 8-10 pound bone-in pork shoulder
- Signature Beef Seasoning
- 1 28-oz can green chile enchilada sauce choose mild or spicy based on your flavor preferences
- 1 4-oz can fire roasted diced green chiles choose mild or spicy based on your flavor preferences
- 1 12-oz can salsa verde salsa
Instructions
- Preheat your smoker to 225°F. To achieve a bold smoke flavor, choose mesquite wood, while for a milder taste, alder or hickory is a great alternative.
- Gently pat the pork shoulder with a paper towel to absorb any excess moisture from the packaging and clear away any bone fragments.
- Generously season all sides with my Signature Beef Seasoning or an even blend of salt, pepper, and garlic powder.
- Position the seasoned pork shoulder directly on the grill grates, then close the lid and smoke it for about 8 hours, or until the internal temperature hits 160-165°F.
- Take the pork out of the smoker and transfer it to a disposable aluminum pan. Pour the braising liquid ingredients over the pork. Tightly cover the pan with heavy-duty aluminum foil, ensuring all edges are sealed.
- Raise the temperature on your smoker to 350°F.
- Return the pork shoulder to the smoker and cook for an additional 2-3 hours, or until the internal temperature reaches between 195-203°F.
- Take the pork out of the smoker and let it rest for 30 minutes to an hour.
- Remove the aluminum foil, then shred the pork directly into the liquid, discarding the bone, gristle, and excess fat. Taste and adjust the seasoning with extra salt if needed. This flavorful meat is highly versatile perfect for stews, burritos, tacos, nachos, or any dish you prefer.