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Smoked Pork Chili Verde

Smoked Pork Chili Verde

By Bennie Kendrick

Tender, smoked pork shoulder meets rich and flavorful chile verde. Serve with warm tortillas or over rice for some south-of-the-border comfort in a bowl.

Prep Time

30 Minutes

Cook Time

2 Hours




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Units of Measurement:
3 Pound boneless pork shoulder
As Needed Traeger Pork & Poultry Rub
1 Jar (16 oz) Herdez salsa verde
1/4 Cup water
1/2 yellow onion, diced
2 Clove garlic, minced
1 Tablespoon cumin
To Taste salt and pepper
As Needed corn or flour tortillas, for serving
As Needed rice and beans, for serving


  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Season the pork shoulder generously with Traeger Pork & Poultry Rub.

    • 3 Pound boneless pork shoulder

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Place the pork shoulder directly on the grill grate and smoke for 1 hour.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    Increase the Traeger temperature to 350℉ and cook pork until the internal temperature hits 160℉.

    350 ˚F / 177 ˚C

    160 ˚F / 71 ˚C

  • 5

    Remove pork from grill and let rest on a sheet tray for 15 minutes.

  • 6

    After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.

  • 7

    Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.

    • 1 Jar (16 oz) Herdez salsa verde

    • 1/4 Cup water

    • 1/2  yellow onion, diced

    • 2 Clove garlic, minced

    • 1 Tablespoon cumin

    • To Taste salt and pepper

  • 8

    Place pan back on the grill at 350℉ for 20 minutes, or until meat is tender.

    350 ˚F / 177 ˚C

  • 9

    Serve chili verde with corn or flour tortillas, and rice and beans on the side. Enjoy!

    • As Needed corn or flour tortillas, for serving

    • As Needed rice and beans, for serving

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