By Traeger Kitchen
Tender braised pork shoulder melds with a homemade roasted green chile sauce for the ultimate wood-fired chile verde.
|1||(2-3 lb) pork shoulder, bone removed, cut into 1 1/2-inch cubes|
|1 Tablespoon||all-purpose flour|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|1 Pound||tomatillos, husked and rinsed|
|1 Medium||yellow onion, cut into 1-inch pieces|
|4 Tablespoon||olive oil, divided|
|2||chicken stock, plus more as needed|
|2||(4 oz) cans of green chiles|
|1 Tablespoon||dried oregano|
|1 Tablespoon||ground cumin|
|juice of 1/2 lime|
|1/4 Cup||fresh cilantro, chopped|
When ready to cook, place a large cast-iron skillet on the bottom grill grate (or to one side, if your Traeger only has one grate). Close the lid, set the Traeger temperature to 450℉, and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
450 ˚F / 232 ˚C
Place the pork shoulder in a medium bowl and toss with the flour, salt, and pepper until evenly coated.
1 (2-3 lb) pork shoulder, bone removed, cut into 1 1/2-inch cubes
1 Tablespoon all-purpose flour
To Taste kosher salt
To Taste freshly ground black pepper
Place the tomatillos, jalapeños, onion, and garlic on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables and season with salt and pepper. Toss to coat.
1 Pound tomatillos, husked and rinsed
1 Medium yellow onion, cut into 1-inch pieces
4 Clove garlic
4 Tablespoon olive oil, divided
Add the remaining 2 tablespoon of olive oil to the hot cast iron skillet, then add the pork to the pan in an even layer. Place the baking sheet with the vegetables on the top grate (or next to the cast iron) and close the grill lid. Cook for 20 minutes, without opening the lid or stirring, until the pork is evenly browned on the bottom and the vegetables are softened and lightly browned.
450 ˚F / 232 ˚C
Remove the vegetables from the grill and transfer to a blender. Purée until smooth.
Pour the puréed vegetables into the pan with the pork, along with the chicken stock, green chiles, oregano, and cumin. Close the grill lid and reduce the temperature to 325℉. Cook the chile verde until the liquid has reduced and the pork is fork-tender, 60-90 minutes. If the liquid is reducing too quickly, add more chicken stock, 1/2 cup at a time.
325 ˚F / 163 ˚C
2 chicken stock, plus more as needed
2 (4 oz) cans of green chiles
1 Tablespoon dried oregano
1 Tablespoon ground cumin
Remove the chile verde from the grill and top with the lime juice and cilantro. Serve as desired, such as in a bowl, burritos, or tacos. Enjoy!
juice of 1/2 lime
1/4 Cup fresh cilantro, chopped
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