• Smoked Pork Chili Verde by Bennie Kendrick
 
  • Smoked Pork Chili Verde by Bennie Kendrick
 

Smoked
Pork Chili Verde
by Bennie Kendrick

  • Difficulty2/5
  • Prep time30 mins
  • Cook time2 hrs
  • Serves2 - 4
  • HardwoodBig Game Blend

Tender smoked pork shoulder meets rich and flavorful chili verde. Serve with warm tortillas or over rice for some south-of-the-border comfort in a bowl.

Ingredients

Pork Shoulder:

  • 3 lbs BONELESS PORK SHOULDER

Sauce:

  • 1 (16 oz) jar HERDEZ SALSA VERDE
  • 1/4 cup WATER
  • 1/2 YELLOW ONION, DICED
  • 2 cloves garlic, minced
  • 1 tbsp CUMIN
  • SALT AND PEPPER, TO TASTE

Pork Shoulder:

  • 3 lbs BONELESS PORK SHOULDER

Sauce:

  • 1 (16 oz) jar HERDEZ SALSA VERDE
  • 1/4 cup WATER
  • 1/2 YELLOW ONION, DICED
  • 2 cloves garlic, minced
  • 1 tbsp CUMIN
  • SALT AND PEPPER, TO TASTE

Preparation

Set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Season the pork shoulder generously with Traeger Pork and Poultry rub. Place the pork shoulder directly on the grill grate and smoke for 1 hour.

Increase the grill temperature to 350℉ and cook pork until the internal temperature hits an internal temperature of 160℉.

Remove pork from grill and let rest on a sheet tray for 15 minutes.

After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.

Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.

Place back on the grill at 350℉ for 20 minutes or until meat is tender.

Serve chili verde with corn or flour tortillas or with rice and beans on the side. Enjoy!

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  • Difficulty2/5
  • Prep time30 mins
  • Cook time2 hrs
  • Serves2 - 4
  • HardwoodBig Game Blend