We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Green Chili Smoked Pork

25

3

Cherry

"Hatch" a plan to smoke this pork and green chili meal for your next summer BBQ. Smoked chilies have a heady deep spice that will add bad ass flavor to smoked pork. You're friends will fight for tongue-tingling seconds.

6

Activating this element will cause content on the page to be updated.

:

main

  • 4 1/2 Pound country-style pork ribs, cleaned and fat trimmed

  • Traeger Pork & Poultry Rub

  • 1 Bottle Beer, 12 oz, in a spray bottle

  • 22 Fresh Chiles, poblano, anaheim, hatch mix

  • 2 jalapeño

  • 1 1/4 Pound Tomatillos, husked, washed, halved

  • 2 Large Spanish Onions, peeled, cut into quarters through the stem ends

  • 1 Bunch cilantro

  • 3 Clove garlic, chopped

  • 6 Cup chicken broth

  • 1 Tablespoon ground cumin

  • 2 Teaspoon dried oregano

  • 1

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

  • 2

    Generously season the pork ribs on both sides with Traeger Pork and Poultry Shake, or salt and black pepper. Lay the pork directly on the grill grate and smoke, turning once, for 1-1/2 hours. Spray periodically with the beer to keep the meat moist.

    • 4 1/2 Pound country-style pork ribs, cleaned and fat trimmed

    • To Taste Traeger Pork & Poultry Rub

    • 1 Bottle Beer, 12 oz, in a spray bottle

  • 3

    Remove from the grill grate and transfer to a platter or aluminum foil pan. Cover and let rest.

  • 4

    Increase the temperature of the Traeger to High. Arrange the chile peppers - including the jalapenos - the onions, and the tomatillos on the grill grate. Work in batches if necessary. Roast, turning with tongs as needed, until all sides of the peppers and onions are blackened and the tomatillos are browned. Transfer to a platter or large aluminum foil pan and cover with plastic wrap.

    • 22 Fresh Chiles, poblano, anaheim, hatch mix

    • 2 jalapeño

    • 1 1/4 Pound Tomatillos, husked, washed, halved

    • 2 Large Spanish Onions, peeled, cut into quarters through the stem ends

  • 5

    When the chiles are cool enough to handle, peel off most of the blackened skin, then remove the stems and the seeds. Tear into broad strips. Peel the blackened skin off the onions, trim off the stem ends, and coarsely chop.

  • 6

    Coarsely puree the chiles, tomatillos, onions, cilantro, garlic, 4 to 5 cup of the chicken broth, the cumin, and oregano, working in batches. Transfer to two Dutch ovens or other heat-proof vessels. If the chili seems dry, add additional chicken broth until the right consistency is achieved.

    • 1 Bunch cilantro

    • 3 Clove garlic, chopped

    • 6 Cup chicken broth

    • 1 Tablespoon ground cumin

    • 2 Teaspoon dried oregano

  • 7

    Reduce the temperature of the Traeger to 300. Bury the pork country-style ribs in the chili. Cover the pot(s) with lids or aluminum foil. Braise the chili for 1-1/2 to 2 hours.

  • 8

    Carefully transfer the chili to a heatproof surface. With tongs, remove the pork country-style ribs to a cutting board. Remove the bones, if any, and chop the pork into bite-size pieces. Return the meat to the chili and stir to distribute.

  • 9

    Taste for seasoning, adding more cumin or salt if needed. Serve in bowls with sour cream, if desired, and sprigs of cilantro. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.