This Smoked Pork Green Chili is comfort food done right! Tender smoked pork, fire-roasted tomatillos, and poblano peppers come together for a smoky, savory dish that’s perfect for cozy nights or game day feasts. Made with the help of my awesome Pitts & Spitts smoker for that unbeatable flavor, this chili is thick, hearty, and just begging to be paired with warm cornbread. It’s smoky, spicy, and oh-so-satisfying!
Ingredients
- Seasoning Blend:
- 2 tbsp Boudreaux's Backyard Fire and Smoke Creole Seasoning
- 1 tsp. black pepper
- 1 tsp ancho chili powder
- 1 tsp coriander
- 1 tsp ground mustard
- Main Ingredients:
- 10-12 tomatillos
- 2 poblano peppers
- 4 cloves garlic
- 1 white onion
- 1 cup water
- 1 cup chicken stock
- 2 cans pinto beans
Directions
- Prepare the Smoker: Preheat your smoker to 300°F.
- Season the Pork: Mix all seasoning blend ingredients in a small bowl. Coat the pork generously with the blend, reserving any extra seasoning for later.
- Prep the Veggies: Halve the tomatillos, halve and deseed the poblano peppers, peel and quarter the onion, and peel the garlic cloves. Arrange all vegetables on a wire rack.
- Smoke the Ingredients: Place the vegetable rack and pork directly in the smoker. Smoke until the vegetables are tender and the pork is cooked through.
- Blend the Sauce: Remove ends of the onion and roughly chop smoked vegetables. Blend the vegetables with 1 cup of water until smooth.
- Combine Ingredients: Trim excess fat from the pork and cut it into bite-sized cubes. Place the pork in a large pot, cover with the blended vegetable sauce and chicken stock, and simmer over medium-low heat for 1.5 hours or until the pork is tender and starts to fall apart.
- Add Beans: Stir in the pinto beans and adjust the seasoning with reserved pork rub as needed. Simmer until the chili reaches your desired thickness.
- Serve: Enjoy as is or topped with cheese, alongside warm cornbread. Garnish with fresh cilantro, lime, or sour cream for extra flair.
