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If you're a fan of bold, smoky flavors and fall-off-the-bone tender pork, then this crock pot smoked pork chile verde will be your new favorite dish.

Crock Pot Smoked Pork Chile Verde

Leah Beyer
Slow cooked pork shoulder turns into the most amazing chile verde with roasted poblanos, Anaheim peppers, and jalapenos with a little help from your favorite salsa verde.
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Course Entree, Soup
Cuisine Mexican
Servings 12 servings
Calories 458 kcal

Ingredients
  

Instructions
 

  • Get your smoker to 250℉ and place your plate for indirect heat.
  • Rub oil and adobo seasoning on the pork shoulder(s). Place the pork shoulder on the smoker. Flip after 30 minutes
    Rub oil and adobo seasoning on the pork shoulder(s). Place the pork shoulder on the smoker. Flip after 30 minutes
  • Cut the bottom off the garlic head. Peel the outside skin off the onion. Rub with oil and place on the smoker along with the peppers. Blister the skins of the peppers, onions, and garlic to get smoky and roasted flavors. Rotate the vegetables to roast all sides. Remove the vegetables and set aside.
    While the pork is smoking, you'll roast poblano and Anaheim peppers, jalapeños, onions, and garlic on the grill to create a zesty green chile sauce.
  • Remove the pork shoulder from smoker after an hour or two place in a crock pot. Pour salsa verde. Also pour in the chicken stock. Cover and cook on low for 6-8 hours.
    Place the smoked pork shoulders in the crock pot with chicken broth and salsa verde. Slow cook for 8 hours.
  • Peel the skin off the peppers, cut the tops off and remove the seeds. Place in the food processor along with the onions, garlic, lime juice, cumin, a tablespoon of fresh cilantro and oregano to make a green chile sauce.
    Place the peppers, roasted onion, and garlic cloves into a food processor. Squeeze lime juice into the vegetables, cumin, oregano, and cilantro leaves pulled from the stems.
  • With an hour remaining to cook. Cut up meat or pull it apart with fork while in the crock pot. Stir the green chile sauce and navy beans into the pork. Season with salt and pepper and cook for another hour on low.
    Pour the pureed green sauce and white beans over the pork. Season with salt and black pepper to your taste, stir to combine and cook on low for an additional hour.
  • Garnish the chile verde with red onion, radishes, cilantro or sour cream.
    Garnish the chile verde with red onion, radishes, cilantro or sour cream.

Nutrition

Calories: 458kcalCarbohydrates: 7gProtein: 36gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 131mgSodium: 939mgPotassium: 679mgFiber: 1gSugar: 4gVitamin A: 397IUVitamin C: 25mgCalcium: 61mgIron: 3mg
Keyword Chili, Pork Shoulder, smoked, soup
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