Smoked Pork Green Chili Recipe

Directions

1. Preheat pellet grill to 250°F using a hardwood blend (oak or hickory recommended). We used a YS640 Pellet Grills

2. Place pork directly on the grill grates and smoke for 2–3 hours until lightly browned and reaching an internal temp of ~165°F. Remove and set aside.

Smoke the Vegetables

1. Toss tomatillos, onion, garlic, and jalapeños with oil, salt, and pepper.

   

2. Arrange on a sheet tray and smoke at 250°F for 45–60 minutes, or until softened and lightly caramelized.

   

Blend the Chile Sauce

1. Transfer smoked veggies to a blender along with chopped Hatch chiles, oregano, and lime juice.

2. Add 1 cup of chicken stock and blend until smooth but slightly chunky. Adjust consistency as needed.

Simmer on the grill

1. In a large Dutch oven, combine smoked pork and green chile sauce.

2. Add remaining chicken stock, stir to combine, and cover loosely with lid or foil.

3. Return to the grill and smoke at 275°F for 2–3 hours, stirring occasionally, until pork is fork-tender and the sauce has thickened into a stew-like consistency.