Smoked and Braised Chile Verde
Chile verde has always been one of those dishes that rewards patience. It is built on time, heat, and the kind of flavor that only really comes together when you let it ride. This version takes that foundation and leans into it by starting the pork in the smoker before it ever sees the pot.
An 8-pound pork shoulder cut into big, hearty chunks gives you the kind of bite that holds up through a long cook. The smoke lays down that first layer of flavor while Revolution Barbecue Kansas City BBQ Rub brings a subtle sweetness and spice that plays right into the roasted Hatch green chiles. Those chiles bring their own personality, slightly smoky, earthy, and just enough heat to keep things interesting.
This is the kind of cook that fills the house with that unmistakable aroma as it goes. By the time it is ready, you have pork that is fall-apart tender and a chile verde that feels rich, balanced, and ready for tortillas, bowls, or straight out of the pot.
Green Chile Braised Smoked Pork Shoulder
Chile verde like this is all about depth that builds over time. The pork carries a rich, savory backbone, while the roasted Hatch green chiles bring a mellow heat and that unmistakable roasted flavor that defines the dish.
Bringing in Revolution Barbecue Kansas City BBQ Rub adds another layer that really makes this stand out. There is a subtle sweetness and spice in the rub that plays right into the chiles and balances the richness of the pork without taking anything over. It rounds everything out so each bite feels complete.
By the time it is done, the pork is tender and the broth has transformed into something bold and full of character. This is the kind of pot you keep going back to, one spoonful at a time, because every bite carries just a little more flavor than the last.
- Author
- Glenn Connaughton
- Prep Time
- 45 minutes
- Cook Time
- 8 hours
- Servings
- 10
- Category
Dinner
- Cuisine
- American
Ingredients
- 8 lb pork shoulder, cut into 3-inch cubes
- 2 tablespoons lard or neutral oil
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
- 2 tablespoons lard or neutral oil
- 1 white onion, cut into chunks
- 5 cloves garlic
- 6 Hatch green chiles
- 8 cups low sodium chicken stock
- 1 bottle Mexican-style lager (replace 2 cups of stock)
Directions
- Season The Pork: Toss pork cubes with lard or neutral oil until evenly coated. Apply Revolution Barbecue Kansas City BBQ Rub to cover all sides.
- Smoke The Pork: Preheat smoker to 225 degrees using hickory or mesquite wood. Place pork directly on the grates and smoke for 2 hours.
- Roast The Hatch Chiles: While the pork is smoking, place whole Hatch chiles over high heat on a grill or under a broiler. Turn until skins are blistered and charred on all sides. Transfer to a bowl and cover tightly or seal in a bag. Let steam for 10–15 minutes, then peel skins, remove stems and seeds, and chop.
- Sauté The Aromatics: In a Dutch oven or stock pot, heat lard or neutral oil over medium heat. Add onion and cook for 4–5 minutes until translucent. Add garlic and cook for 2–3 minutes until fragrant.
- Build The Base: Add chopped roasted Hatch chiles. Pour in chicken stock, substituting 2 cups with Mexican-style lager if using. Stir to combine.
- Combine And Simmer: Add smoked pork to the pot. Bring to a boil, then reduce to a simmer and cover.
- Cook Until Tender: Simmer for approximately 6 hours, stirring occasionally, until pork is fork tender and beginning to break apart.