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With Salt and Wit

Laugh Often. Eat Well.

35 October 14, 2013 Beef & Pork

Smoked Pork Chili Verde

This Smoked Pork Chili Verde is smoky and slightly sweet, made with homemade salsa verde, tender smoked pork and filled with hominy and white beans! 

Smoked Pork Chili Verde

We have an addiction.

A smoking addiction. And pork is to blame. Dang pig.

My fiancé and I bought a smoker last year for his birthday and it was the best gift we have spoiled ourselves with. Now that fall is full blown and everyone is going cray cray over anything pumpkin related, that means one thing to me. Its soup season! I devour soup like it’s going out of style during the cooler months, while I sit in my living room with my oversized sweats on and enjoying a blazing fire.

Smoked Pork Chili Verde ingredients

Soup has so many personalities. Even more than your crazy aunt that will be coming in town this holiday season. I love it. It is hard to pick just one favorite. But then who is telling me to?! But a few of my favorites, that I am sure will be making their appearance soon, are Chicken and Dumplings, Pasta e Fagioli (Italian Pasta and Bean Soup), Chicken Tortilla and lastly, chili. Rather ironic chili makes this list or anything with beans in it for that matter. When I was little I would shun beans like they were the plague. Odd little shaped things. Stay away from my plate please. NOW. Now I gladly accept them with open arms. Odd little shaped things…you are rather cute, aren’t you?

Remember my addiction? Ya, the pig obsessed one. After an amazing Sunday smoke a few weeks ago, 12 hours and 15 pounds of pork later, I was devouring every sweet, crispy end piece created from the caramelized sugars of the rub.  I admit it; I always go for the best pieces. Kinda like when I was little and would call dibs on the middle cinnamon roll with all the gooey, delicious icing on top. Don’t act like you didn’t ever do that.

Smoked Pork Chili Verde salsa verde

The cherry on top of the whole day smoke is the leftovers. Like in gigantic proportions. To create a little bit of sanity in our lives, we divide up the leftover meat and freeze for times when we are pinched on time yet crave a delicious dinner. Well one of the times is upon us. As I was pondered on what to create with the pork, my eyes fell upon the fresh poblano peppers and jalapenos that my coworker brought into work. I am just waiting for the day to have my own garden. But I might want to grow a green thumb beforehand. Our poor flowers. They never stand a chance…

Smoked Pork Chili Verde

So with the weather finally getting cooler in the Midwest, I thought it was no better of a time to whip up my first soup of the season. The smoked pork compliments the roasted chili verde salsa. Not to mention how easy this chili truly is. By roasting the salsa ingredients first, it eliminates endless chopping as my best friend in my kitchen, my Vitamix, purees it all for me. After marrying the pork and salsa verde, it takes a short 30 minutes to warm up and meld all the flavors. Adding fresh cilantro and avocado add brightness to the deep flavors the roasting provides.

So as you devour this chili, I don’t apologize for creating a new addiction.

Smoked Pork Chili Verde

Smoked Pork Chili Verde

This Smoked Pork Chili Verde is smoky and slightly sweet, made with homemade salsa verde, tender smoked pork and filled with hominy and white beans!

15 minPrep Time

1 hr, 30 Cook Time

1 hr, 45 Total Time

Yields 8

Author:

Megan

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Ingredients

  • 2 medium tomatillos
  • 2 large jalapenos
  • 3 garlic cloves
  • 1 medium white onion, finely chopped
  • 1 lb of smoked pork, chopped or shredded
  • 6 cups of chicken broth
  • 1 can golden hominy
  • 1 can white beans
  • Salt and Pepper, to taste
  • Cilantro, for garnish
  • Avocado, for garnish

Instructions

  1. Preheat oven to 400 degrees.
  2. Rough chop tomatillos, jalapeno, and garlic to a baking pan that is lined with foil and greased. Season veggies with salt and pepper. You may choose to deseed your jalapeno, depending on the heat level you enjoy. Roast for 30-45 minutes until all veggies are soft and slightly charred.
  3. Remove from oven and add to blender or food processor; puree. You may have to do this batches. Set salsa aside.
  4. In stock pot, preheat olive oil over medium heat. Add onion. Cook until softened, 10 minutes. Add pork, chicken stock, hominy, beans and 16 oz of salsa. Stir to combine and bring to a boil. Reduce heat to let simmer 30 minutes. Taste and season with salt and pepper if needed.
  5. Add to serving dishes and top with cilantro and avocado.
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https://withsaltandwit.com/smoked-pork-chili-verde/

 If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!

35

Categories: Beef & Pork Tags: chili, corn, dairy free, dinner, gluten free, healthy, Mexican, onions, pork, quick, salsa, soup

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Reader Interactions

Comments

  1. Bethany says

    September 14, 2014 at 10:55 pm

    My hubby and I love to smoke our meats AND we love to make chili verde. I have been wanting to try my smoked meat in the chili but am unsure of which wood flavor would be best. Which one do you guys prefer?? Thanks!!
    Reply
    • Meg says

      September 15, 2014 at 7:08 am

      Hi Bethany! We usually use hickory or pecan. Either would be fantastic! I hope you love the chile. Let me know how it goes. Thanks!!
      Reply
  2. Jessica says

    October 13, 2014 at 3:17 pm

    Great recipe! We just got a smoker too and have been using the heck out of it. The only thing I'd change was that 2 tomatillos didn't make anything close to 16 oz of salsa. Maybe I got small ones? Luckily I had a jar of salsa verde on hand. Worked in a pinch. Happy smoking!
    Reply
    • Meg says

      October 13, 2014 at 4:06 pm

      OH goodness...glad to hear it worked out though even though I think the 2 tomatillos is a mistake. Thank you for catching that! Thanks for letting me know how it turned out, Jessica!
      Reply
  3. Rob says

    November 13, 2014 at 9:12 pm

    I don't know where you are from,but in the southwest, our chilli verde has green chillies in it, preferably the hatch variety. I modified your recipe with an extra jalapeno, two serranos, and four roasted Anaheimes. We also don't beans or hominy as ingredients. Out of fairness to your original recipe, I made the dish as directed. It was dull and neesed character. Put in the add-ins that I mentioned earlier plus some cumin and it turned out great. It wasn't chili verde, but it was good. Served with avocado and queso fresco.
    Reply
    • Meg says

      November 14, 2014 at 8:08 am

      Hi Rob, Sorry to hear you weren't fond of the recipe. But I am from the Midwest and every time I have made Chili Verde it is made with tomatillos but I bet it is wonderful with green chills and hatch chile's. Again, this is more of a soup/chili rather than a true chili verde you would find from a restaurant. And I guess I should also note that the more flavorful your smoked pork is, the less other seasonings you will need. We smoke our own pork which can contribute to the flavor. Thank you for leaving your feedback and glad the chili worked out in your favor! Have a wonderful weekend!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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