Not a ton of content to write about this one, other than it’s totally delicious and not as hard to make as you’d think. Also, I have a pretty awesome video of me making it, so you can follow along while you make everyone in your house really happy that you did. I smoked a pork shoulder and chopped it up because that sounded like a great idea, but feel free to use a pork roast – OR use this recipe with any leftover meat you may have made. A leftover roast of pork, beef, or even a rotisserie chicken you might be able to snag from Costco or the grocery store. Oh, shit, I think I just came up with a new recipe.
So, this is either going to be Smoked Pork Green Chile Stew……………….OR Rotisserie Chicken Green Chile Stew. This is basically going to be a fucking great green chile stew that will have you adding whatever meat you want to it. I’ll include the recipe for smoking the pork shoulder, should you choose to go that route, because well you should. But if you want to BYOM (Bring Your Own Meat) to this party, go for it! Be the adventurous spirit you always hoped you’d be, like when you watch Tik Tok videos of people traveling the world with incredible transitions in their video. One minute they’re in their house, the next they’re on a beach in Bali. This is the recipe for you. One minute it’s just plain Green Chile Stew, but the next it’s secret meat Green Chile Stew. So go do you!
Green Chile Stew (w/ Smoked Pork….or not).
Equipment
- 1 BBQ or Smoker If you're going to use smoked meat – you can use leftover meat or even store bough rotisserie chicken. Or leave out the meat and go vegetarian.
- 1 Dutch oven or other large pot.
Ingredients
Green Chile Stew
- 1 yellow onion chopped
- 2 poblano peppers chopped
- 1 jalapeno pepper chopped
- 6 garlic cloves chopped
- 1/4 cup all-purpose flour
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 16 oz canned chopped green chilies
- 6 tomatillos medium-sized, chopped
- 5 cups chicken stock
For BBQ/Smoked Pork
- 1/4 cup paprika
- 1/4 cup ground black pepper
- 1/4 cup turbinado sugar or sugar-in-the-raw
- 2 tbsp kosher salt
- 2 tbsp ground mustard
- 1 tsp cayenne
- 1 6-pound pork butt
Instructions
Smoked Pork
- The night before you plan to smoke the meat, massage half the rub into the pork and transfer to a plastic bag and refrigerate overnight.The day of smoking – Remove the pork from the refrigerator and pat it down with another coating of the rub. Let the pork sit at room temperature for at least 45 minutes before throwing it in a smoker with a temperature of about 200-220 degrees, for about 8-9 hours. It’ll take about 1.5 hours per pound so cooking time may vary based on the size of the pork shoulder you’re using. Best to use a meat thermometer to get an internal temperature of at least 145 before pulling it off the grill. I’m not a grillmaster, do it however you want, but I mop the meat every few hours and occasionally feed it with more woodchips. This is what I do, but again you do you!Once the pork is finished, I chop it into bite sized chunks, trying to keep the bark intact, and toss a couple handfuls into the finished stew.
Green Chile Stew
- Heat 4 tbsp of olive oil over medium-high heat in a dutch oven or large pot and once shimmering, add onion, poblanos, jalapeno, and garlic: season with salt and pepper. Cook until veggiesare soft and translucent, stirring often. Add flour, cumin and oregano and stirwell; cook for another minute. Stir in the canned chilies, tomatillos and chicken stock. Bring to a boil and then reduce to a slow simmer for about an hour.
- Cook until veggies are soft and translucent, stirring often. Add flour, cumin and oregano and stir well; cook for another minute. Stir in the canned chilies, tomatillos and chicken stock. Bring to a boil and then reduce to a slow simmer for about an hour.
- It's at this point where you can add whatever meat you want, whether it be the pork recipe above or that damn rotisserie chicken. Or go meatless and sub veggie stock in place of the chicken stock and you have yourself a vegetarian stew. And now ladle it into a bowl, make it look pretty with whatever accompaniments you want to add, and then eat.
