Smoked New Mexico Chile Pork Birria
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There are certain dishes that stop conversation the moment they hit the table. This Smoked New Mexico Chile Pork Birria is one of them. It starts with the deep brick-red character of dried New Mexico chiles, layered with guajillo, pasilla, and mulato for a complexity that feels earthy, slightly sweet, and warmly spiced. Clove and Mexican cinnamon add subtle warmth in the background, while tomato, beer, and Mexican Coca Cola round everything out with balance and body.
Pork shoulder brings richness that traditional beef versions sometimes fight for. It melts into the broth, giving you a consomé that coats the spoon and clings to every shredded strand. The defining twist is smoke. A kiss of mesquite before the braise adds a backyard signature that makes this birria feel rooted in both the Southwest and Colorado barbecue culture.
To reinforce that savory backbone, Revolution Barbecue Texas Beef BBQ Rub adds black pepper depth and garlic notes that play beautifully with the chile blend. This is not just birria. It is tradition meeting the smoker.
Mesquite Smoked New Mexico Chile Birria
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author: Glenn Connaughton
Glenn Connaughton
Servings
12
Prep Time
30 minutes
Cook Time
5 hours
Calories
520
Birria is about depth built patiently over time. In this version, mesquite smoke sets the tone before the pork ever meets the braising liquid. That single step adds a subtle live-fire character that lingers beneath the bold red chile profile.
New Mexico chiles provide earthy sweetness, guajillo brings brightness, and pasilla and mulato lean into darker fruit undertones. A whole clove and Mexican cinnamon create warmth without turning sweet. Beer and Mexican Coca Cola soften acidity and add a silky texture to the broth.
Pork shoulder absorbs every layer while rendering richness that gives the consomé body. Using Revolution Barbecue Texas Beef BBQ Rub in both the braising base and as a light pre-smoke seasoning enhances the natural savoriness of the pork while allowing the mesquite and chile character to lead. The result is a deeply layered main dish that can be enjoyed on its own, spooned into bowls, or used as the foundation for tacos and other creations.
Ingredients
For The Base Birria Chiles
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4 cups water
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12 New Mexico chile pods, stems and seeds removed
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10 guajillo chile pods, stems and seeds removed
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2 pasilla chile pods, stems and seeds removed
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2 mulato or ancho chile pods, stems and seeds removed
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5 chile de arbol, stems removed
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3 bay leaves
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1/2 Mexican cinnamon stick
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1 whole clove
For The Birria Sauce
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1 cup reserved chile soaking liquid
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1 cup Mexican Coca Cola
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12 ounces Mexican beer
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14.5 ounce can fire roasted tomatoes
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1/2 white onion, roughly chopped
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1/4 cup white vinegar
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6 cloves garlic
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1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
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1 teaspoon Mexican oregano
For The Cooking Liquid
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3 cups chicken stock
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Water as needed to cover the meat
For The Pork
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8 pounds boneless pork shoulder, cut into 2 to 3 inch chunks
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1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
For Serving (optional)
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Corn tortillas
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Neutral oil or manteca
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Chopped white onion
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Fresh cilantro
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Lime wedges
Directions
- Season And Smoke The Pork: Lightly season pork shoulder chunks with Revolution Barbecue Texas Beef BBQ Rub. Smoke at 250 degrees with mesquite wood for 1 hour to build a subtle layer of smoke before braising.
- Soften The Chiles: Add water, dried chiles, bay leaves, Mexican cinnamon stick, and whole clove to a pot and bring to a gentle simmer. Cook for 15 minutes until softened and fragrant.
Blend The Sauce: Transfer softened chiles and 1 cup of the soaking liquid to a blender. Add Mexican Coca Cola, Mexican beer, fire roasted tomatoes, rough chopped white onion, white vinegar, garlic, Revolution Barbecue Texas Beef BBQ Rub, and Mexican oregano. Blend until completely smooth.
- Build The Braise: Pour the prepared birria sauce and chicken stock into a large slow cooker or stock pot. Add the smoked pork and pour in enough water to fully cover the meat.
- Cook Until Tender: Cook on high for 4 hours, or 5 hours if skipping the smoke step, until pork shreds easily and is fork tender.
- Shred And Strain: Remove pork and shred. Strain the broth through a fine strainer. Return half of the broth to the pot with the shredded meat and reserve the remaining half for serving.
- Optional Taco Preparation: If making tacos, warm tortillas until pliable, dip into the birria broth, fill with shredded pork, and fry in neutral oil or manteca until lightly crisped. Serve with reserved broth and optional garnishes.
Recipe Note
This Smoked New Mexico Chile Pork Birria brings together deep red chile complexity, rich pork shoulder, and a subtle mesquite backbone that sets it apart from traditional versions. The layered seasoning approach allows the chiles to shine while adding just enough savory reinforcement from Revolution Barbecue Texas Beef BBQ Rub to give the dish structure and balance. The smoke adds character without overwhelming the heritage of the recipe, creating a bridge between Southwest tradition and Colorado live fire cooking. Enjoy it in bowls with plenty of broth, spoon it over rice, or crisp it into tacos when the mood strikes. However you serve it, the depth of flavor speaks for itself. If you want to bring this same layered boldness into your own kitchen, explore our full lineup of handcrafted seasonings at Revolution Barbecue. When flavor matters, make it Revolution Barbecue.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (340 grams)
Calories 520,
Fat
32 grams,
Polyunsaturated Fat
4 milligrams,
Monounsaturated Fat
14 milligrams,
Carbs
22 grams,
Protein
36 grams,
Potassium
780 milligrams,
Fiber
4 grams,
Sodium
890 milligrams,
Sugar
8 grams,
Iron
4 milligrams