Smoked Pork Chile Verde with Texas Beef BBQ Rub
Chile verde has always been one of those dishes that brings people together. Slow-cooked, deeply flavorful, and unmistakably comforting. But this version takes a pitmaster’s path, adding a layer of mesquite smoke to transform a humble pot of pork and peppers into something extraordinary. Smoking the pork shoulder infuses the meat with a wood-fired depth that complements the natural sweetness of roasted green chiles and the savory spice of Revolution Barbecue Texas Beef BBQ Rub.
The first time I made this, the scent of mesquite rolling through the yard mingled with the roasting peppers—it was pure Colorado comfort. The broth, built from scratch in a pressure cooker, gives it body and silkiness, but if you’re short on time, a simple swap for chicken stock still brings plenty of soul. Each bowl is a reflection of balance: rich pork, gentle heat, fresh lime, and creamy avocado. This is the kind of chile verde that sticks with you long after the pot is empty.
Smoked Pork Chile Verde with Mesquite-Smoked Pork Shoulder
12
30 minutes
8.5 hours
450
American
Main Dish
Every pitmaster has a dish that bridges the gap between backyard smoke and kitchen comfort. For me, it’s chile verde. The first time I made it with mesquite-smoked pork, the smell alone took over the house as roasted chiles, onions, and slow-rendered pork filled the air like an invitation to sit down and stay awhile.
This isn’t the kind of meal you rush. Mesquite gives the pork a bold, honest flavor that settles deep into the meat, while the green chiles bring just enough heat to wake everything up. The Texas Beef BBQ Rub ties it all together with its balance of salt, pepper, garlic, and sweet paprika. It’s a reminder that simplicity, when done right, can be extraordinary.
As the stew simmers, the pork breaks down until it’s spoon-tender, soaking up every drop of smoky broth. Served in a bowl with a little onion, cilantro, and a few chunks of fresh avocado, this chile verde tells the story of patience, fire, and flavor that can only come from a slow cook and good company.
Ingredients
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- 1 white onion, quartered
- 6 cloves garlic
- 2 carrots
- 2 stalks celery
- 3 bay leaves
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
- 12 cups filtered water (or substitute chicken broth if not making stock)
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- 8 pounds pork shoulder, deboned and fat cap removed (bone and fat reserved for stock)
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 2 tablespoons lard or butter
- Smoked pork (from above)
- 1 white onion, cut into chunks
- 5 cloves garlic
- 6 green or Anaheim chiles, roasted and skins removed
- 8 cups pork stock (from above or chicken broth)
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- Fresh avocado, diced
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges
Directions
Make the Stock: Remove the bone and fat cap from the pork shoulder and place them in a pressure cooker along with the onion, garlic, carrots, celery, bay leaves, Texas Beef BBQ Rub, and water. Seal the lid and cook on high pressure for 1 hour. If you don’t have a pressure cooker or prefer a quicker option, substitute with low-sodium chicken stock for a lighter but still flavorful base.
While the stock cooks, move on to prepping and smoking the pork. Do not release the steam when finished. Allow it to depressurize naturally over the next hour while the pork is on the smoker. Strain the stock and set aside once fully released.
- Prepare and Smoke the Pork: Trim any excess silver skin from the pork shoulder meat and cut it into 3-inch chunks. Season generously with Texas Beef BBQ Rub. Start the smoker with mesquite wood and bring the temperature to 250°F. Place the seasoned pork on the smoker as soon as the pressure cooker begins cooking. Smoke for 2½ hours, until the pieces are deep mahogany in color and fragrant with mesquite.
- Build the Chile Verde: In a Dutch oven or slow cooker, melt lard over high heat. Add onions and garlic, then sauté until translucent. Add smoked pork, roasted chiles, and enough stock (or chicken broth) to cover, about 8 cups.
- Simmer: Reduce to medium heat and cook for 6 hours, stirring occasionally, until the pork is fork-tender and the broth has thickened slightly.
- Serve: Spoon chile verde into bowls and top with fresh avocado, onions, cilantro, and a squeeze of lime.
