Smoked Chile Verde Recipe
You can enjoy this Smoked Chile Verde with rice, or make it a hearty meal by serving it over Mexican cornbread for a great hardy dish. Top with sour cream and lime wedges and serve with a beer for a crowd-pleasing winner.
- 1 boneless pork shoulder roast (5 lbs)
- 8 medium tomatillos
- 1 7-oz can chopped green chilies with liquid
- 4 medium garlic cloves
- ½ chopped white onion
- ¼ C chopped cilantro
- ¾ C dark beer (Mexican if you prefer)
- 6 C white cooking wine
- 1 tsp hot sauce (Cholula Chipotle works well here)
- ½ chopped white onion
- 1 C sour cream
- 1 lime cut into eights
- ½ C Grilla AP Rub
- 1 small aluminum pan
Work the rub into the pork and allow to rest for 20 minutes. Preheat grill to 275 degrees. In a blender, purée tomatillos, canned chiles, garlic, onion, cilantro and beer.
Place pork on Grilla Grill and cook for an hour.
Then place the pork in the pan and pour the purée over the pork. Add 6 C white cooking wine. You want the pork to be sitting in about an inch of the purée in the pan. Seal the pan with foil and continue to cook until internal temp reaches 190 to 195 degrees. This should take 2 to 3 hours.
When the pork is fully cooked, remove the pan from the Grilla. The pan will be hot. Unwrap the foil and let the steam out. Once the pork cools a little, take the pork and chop into ½-in chunks.
Pour the liquid from the aluminum pan into a large saucepan. Add the shredded meat and simmer for 15 minutes. Feel free to add more seasoning at this point.
Serve over a bowl of rice, or even spoon directly over Mexican cornbread for a great hardy dish. Top with sour cream and lime wedges and serve with a beer for a crowd pleasing winner.
A Bit of Insight Into Smoked Chile Verde
Our version of smoked pulled pork chile verde has plenty of historic significance. Chile verde has remained a staple of Mexican cuisine for generations. A thick stew, chile verde features pork as its main protein and includes a sauce made of tomatillos and all sorts of tasty, fresh ingredients.
To create a smoked pork chile verde with an authentic feel, try to find the best produce you can. You may even want to grill your peppers, garlic and onions before turning them into a puree. If you do, your smoked pork chile verde will take on an even deeper flavor.
Ways to Use Leftover Smoked Pulled Pork Chile Verde
After wowing your crowd with some mouthwatering smoked pork chile verde, you may have a container or two of leftovers. Get creative with your smoked pulled pork for upcoming meals.
For instance, why not turn your smoked chile verde into the base for soft tacos? Mix it with your favorite salsa and grilled veggies and you have a terrific lunch. Our smoked pork chile verde recipe is also great served over scrambled eggs or an omelet for breakfast or brunch.