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! 

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.

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.

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…

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

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!