Smoked Green Chile Pork is the perfect way to pay homage to chile harvest season in New Mexico. And a special way to showcase one of our state’s greatest gifts.
New Mexican Green Chile
What’s all the fuss about New Mexican Green Chile? I don’t want to get too in the weeds about it. I’ve written several posts dedicated to recipes featuring this spicy crop and waxed poetic in each one. You can check out those recipes and posts listed at the bottom of this page.
I will, however, plainly state, that we take our chile very seriously in the Land of Enchantment.
A lot of our green chile is grown in the Hatch Valley. Hatch Green Chile has developed a reputation near and far as being the standard to which all other green chile is held. The Hatch Valley provides the perfect growing conditions, nutrient laden soil and temperatures necessary for chile of this caliber to thrive. The conditions produce a robust, smokey, vibrant and subtly fruity chile that varies in warmth from mild to extra hot. Outside of Hatch, however, there are lots of other farms around this great state growing great chile. I feel very lucky to be within a few steps of fresh roasting green chile no matter where I am at any moment.
Smoked Green Chile Pork
We chose this dish to highlight harvest season, because it combines two of our favorite things. Smoked meat and hot chile. It gets a double punch of green chile flavor by starting with smoked pork seasoned liberally with AlbuKirky Seasonings Green Chile Rub. The smoke and the rub elevate the flavors of the meat. Rather than just starting with a plain cut of pork it marries with the fresh green chile in the braising liquid. Each bite contains a bit smoke and a bit of heat. Two flavors that play very well together.
Jump to Recipe
Smoked Green Chile Pork
Ingredients
- 5-6 lb pork butt, bone in preferred
- 2 qts chicken stock
- 2 lbs Hatch Green Chile (as hot as you like)
- 1/2 whited onion, coarsely chopped
- 3-4 cloves garlic, coarsely chopped
- 1-2 tsp salt (to taste)
- AlbuKirky Seasonings Green Chile Rub
Instructions
- Cut pork butt into 4-6 large chunks, leaving the bone in.
- Season the chunks of pork generously on all sides with AlbuKirky Seasonings Green Chile Rub and refrigerate uncovered overnight.
- The next day, set up grill, smoker or Big Green Egg for an indirect cook. Add wood chunks or piece of wood for extra smoke flavor. Kirk uses Jealous Devil Charcoal and mesquite wood. Smoke the pork over indirect heat for 3-4 hours at approximately 275°.
- While the pork smokes, prepare the braising liquid. Start by adding 1 quart of the chicken stock, 1 lb of the green chile, onion and garlic to a blender and blend until mostly smooth. This can also be blended in a tall pitcher with a stick blender (pictured). Add additional reserved green chile to increase the heat level to your preference and add additional reserved chicken stock as needed. Season mixture with 1-2 teaspoons of salt to taste. Be sure to taste test the braising liquid to ensure heat level and saltiness is as desired. Pulse to mix.
- Remove the pork from the grill and place in a large dutch oven. Add the braising liquid to the pot until it is just even with the meat. This should take about 1/2 of the prepared braising liquid. Cover and place back on the grill at 300-350° or finish in the oven at 350° for 4-5 hours.
- Check the pot every 20-30 minutes and add additional braising liquid as needed. Do not let the braising liquid boil off as this will cause the meat to dry out and become tough.
- Pork is done when it shreds easily with a fork. Shred the meat in the pot allowing it to mix with the juices and chile.
Notes
- Use chicken stock, chicken broth or chicken base to prepare the braising liquid. We have recently found that chicken bone broth is a very delicious substitute.
Serve this savory, spicy dish with a side of rice and beans, and a batch of fresh from the comal flour tortillas to sop up every heat infused bit of sauce. If you’re looking for other recipes celebrating Green Chile, check out these tasty dishes…
- Green Chile Stew with Smoked Pork
- Green Chile Queso Fundido
- Green Chile Rice
- Green Chile Breakfast Sausage
- Roasted Green Chile & Piñon Pancakes
- Green Chile Shrimp & Creamy Gouda Grits
Stock up on our rubs and sauces at AlbuKirkySeasonings.com and keep up with what we’re cooking on our Facebook and Instagram pages. See you next time!
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