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Braised Pork Chile Verde

20

2

Hickory

Tender braised pork shoulder melds with a homemade, roasted green chile sauce for the ultimate wood-fired chile verde recipe..

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  • 1 Whole (2-3 lb) pork shoulder, bone removed and cut into 1-1/2 inch cubes

  • 1 Tablespoon flour

  • salt and pepper

  • 1 Pound tomatillos, husked and washed

  • 2 jalapeños

  • 1 Medium yellow onion, peeled and cut into 1 inch chunks

  • 4 Clove garlic

  • 2 Tablespoon olive oil, divided

  • 2 Tablespoon Olive oil

  • 2 Cup chicken stock

  • 2 Can green chiles

  • 1 Tablespoon dried oregano

  • 1 Tablespoon cumin

  • 1/2 lime, juiced

  • 1/4 Cup cilantro, chopped

  • 1

    Place pork shoulder in a medium bowl and toss with flour and season with salt and pepper.

    • 1 Whole (2-3 lb) pork shoulder, bone removed and cut into 1-1/2 inch cubes

    • 1 Tablespoon flour

    • To Taste salt and pepper

  • 2

    When ready to cook, set Traeger temperature to 450° and preheat lid closed, for 15 minutes.

    450 ˚F

  • 3

    Place a large cast iron skillet directly on the bottom rack of the grill and let preheat 20 minutes.

    450 ˚F

  • 4

    Place tomatillos, jalapeños, onion and garlic on a sheet tray lined with parchment paper. Drizzle 2 tablespoons of olive oil over vegetables and season with salt and pepper. Stir to coat.

    • 1 Pound tomatillos, husked and washed

    • 2 jalapeños

    • 1 Medium yellow onion, peeled and cut into 1 inch chunks

    • 4 Clove garlic

    • 2 Tablespoon olive oil, divided

  • 5

    Place remaining 2 tablespoon of olive oil in the cast iron pan and follow with pork shoulder. Spread meat out evenly.

    • 2 Tablespoon Olive oil

  • 6

    Place the sheet tray on the top rack and close the lid. Let cook 20 minutes without opening the lid or stirring the pork. The pork should develop an even brown color on the bottom and the veggies should be softened and lightly browned.

    450 ˚F

  • 7

    After 20 minutes, remove the vegetables from the grill and transfer to the pitcher of a blender. Puree until smooth. Pour pureed vegetables into the pan with the pork along with chicken stock, green chiles, oregano, and cumin. If you have one of the new D2 grills, this is a great opportunity to utilize our TurboTemp® technology. When you open the lid and combine the roasted veggies, chicken stock, spices, and pork shoulder, the D2® drivetrain kicks into high gear – getting the grill back to temp faster than ever before.

    • 2 Cup chicken stock

    • 2 Can green chiles

    • 1 Tablespoon dried oregano

    • 1 Tablespoon cumin

  • 8

    Close the lid of the grill and reduce the temperature to 325℉. Cook the chile verde for 60 to 90 minutes until the liquid has reduced and the pork is fork-tender. If the liquid has reduced too much before the pork is tender, add additional chicken stock 1/2 cup at a time until you can break the pork apart with a fork.

    325 ˚F

  • 9

    Remove from the grill and finish with chopped cilantro and lime juice. Serve any way you like in a bowl, burritos, tacos etc. Enjoy!

    • 1/2 lime, juiced

    • 1/4 Cup cilantro, chopped

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