Looking for a bold and hearty recipe that captures the essence of Southwestern comfort food? This Smoked Pork Green Chile is the ultimate crowd-pleaser, featuring tender chunks of smoked pork shoulder simmered in a fire-roasted blend of Hatch green chiles, tomatillos, and garlic. Designed specifically for your pellet grill, this flavorful green chile stew delivers deep, smoky heat and rich, savory depth in every bite. Whether you're meal prepping, feeding a game-day crowd, or just craving a comforting bowl of chile verde, this recipe is your go-to guide for mastering authentic green chile at home.
Smoked Pork Green Chile on a Pellet Grill
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
12
Prep Time
45 minutes
Cook Time
2 hours 10 minutes
Calories
370
Why You’ll Love This Recipe
This smoked pork green chile combines tender chunks of pork shoulder with fire-roasted Hatch chiles, tomatillos, and garlic—all slow-smoked and simmered on your pellet grill. The result? A bold, authentic green chile stew with layers of depth that only wood smoke can deliver.
Ingredients
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3–4 lb boneless pork shoulder (Boston butt), trimmed and cut into large chunks
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2 tbsp Noble Saltworks Trio-Competition SPG Seasoning Blend
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Optional: 1 tsp cumin, 1 tsp ground coriander
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1.5 lbs roasted Hatch green chiles (mild, medium, or hot), peeled and chopped
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1 lb tomatillos, husked and halved
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1 tbsp John Henry's Mojave Garlic Pepper Rub
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Chili Dawg’s Green Chile Seasoning to taste
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1 large yellow onion, quartered
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6 cloves garlic, peeled
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1 tbsp olive oil
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp dried oregano (Mexican oregano preferred)
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4 cups chicken stock or pork bone broth
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Juice of 1 lime
For the Pork
For the Chile Sauce
Directions
Preheat pellet grill to 250°F using a hardwood blend (oak or hickory recommended). We used a YS640 Pellet Grills
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
Toss tomatillos, onion, garlic, and jalapeños with oil, salt, and pepper.
Arrange on a sheet tray and smoke at 250°F for 45–60 minutes, or until softened and lightly caramelized.
Blend the Chile Sauce
Transfer smoked veggies to a blender along with chopped Hatch chiles, oregano, and lime juice.
Add 1 cup of chicken stock and blend until smooth but slightly chunky. Adjust consistency as needed.
Simmer on the grill
In a large Dutch oven, combine smoked pork and green chile sauce.
Add remaining chicken stock, stir to combine, and cover loosely with lid or foil.
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.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
✅ Optional Add-Ins or Variations
- Add white beans or hominy for a heartier stew
- Roast diced potatoes separately and stir them in during the final 30 minutes
- Finish with crema or cotija cheese for extra richness
🍽️ Serving Suggestions
- Serve hot with warm flour tortillas or cornbread
- Garnish with chopped cilantro, diced onion, and a squeeze of lime
- Delicious over rice or even smothering burritos and enchiladas
📦 Storage & Reheating
- Keeps in the fridge for up to 4 days
- Freezes beautifully for up to 3 months
- Reheat gently on the stovetop or in a slow cooker
Nutrition
Nutrition
- Serving Size
- 8 oz
- per serving
- Calories
- 370
- Carbs
- 10 grams
- Protein
- 32 grams
- Fat
- 22 grams
- Sodium
- 650 milligrams
