Smoked Pork Green Chile Stew

Smoked Pork Green Chile Stew


3 lbs. smoked pork butt, recipe below

2 yellow onions diced

1 jalapeno pepper diced

1 poblano pepper diced

3 garlic cloves, minced

28 ounces can green enchilada sauce

2 – 14 ounce cans fire roasted tomatoes

2 – 14 ounce cans white beans (drained and rinsed)

2 – 4 ounce cans fire roasted green chilies, diced

2 tablespoons cumin

2 teaspoons Mexican oregano

2 teaspoons Adobo seasoning (Goya Brand – All-purpose seasoning)

Salt & Pepper to taste

2 tablespoons vegetable oil

Garnishes: tortilla chips, cilantro, green onions, queso fresco, jalapeƱo hot sauce


In a large heavy bottomed pot place on stove on medium high heat. Add the oil to warm. Sautee the onions, jalapeno, poblano, and garlic. Cook for 5 minutes until vegetables are soft. Add the enchilada sauce, tomatoes, canned green chilies, pork, cumin, & adobo seasoning. Stir and cook bringing up to a simmer, and reduced a little. Stir in the beans and oregano. Bring back up to a simmer. Taste the soup for salt and pepper. Cook on low stirring occasionally for 30 minutes to incorporate all the ingredients. Ladle into a bowl, and enjoy with your favorite condiments.

Smoked Pork Butt:

1 Whole pork shoulder bone-in

2 cups BBQ rub, recipe below

2 cups cider vinegar

BBQ Rub:

1/4 cup Paprika

3 tablespoons kosher or sea salt

4 tablespoons brown sugar

2 1/2 tablespoons cumin (fresh toasted & ground preferred)

3 tablespoons ancho chili powder or normal chili powder

2 tablespoons fresh cracked pepper

1 tablespoon cayenne pepper


Take your pork butt and rub generously with the rub to ensure that you have the butt fully coated. Wrap the butt in plastic wrap and marinate in refrigerator for 2 hours’ minimum, but overnight is the best. When ready to cook, take butt out of refrigerator for at least 2 hours to come to room temperature. If using a smoker, set smoker at 225 – 250 degrees. Smoke low and slow for 6 hours. After the six hours, take the pork & wrap it in foil or put in aluminum pan. Add the vinegar (just enough to add a little moisture) and smoke an additional two hours. Take the pork off the smoker and let rest at least one hour still covered. Once rested, pork should pull easily with two forks.

If using slow cooker, put marinated pork in cooker on low with cider vinegar. Cook on low for eight hours until the pork is ready to shred.

close video ad
Unmutetoggle ad audio on off