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Finished bowl of pork Chile verde pozole.

Easy pork pozole with salsa verde on the Traeger

thisjewcanque
Tender cubes of pork are smoked and then simmered to create an amazing pork pozole on the Traeger. The flavors of this dish are amplified by the new Ancho Citrus BBQ sauce that recently was debuted by HeadCountry BBQ company!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course main, pork, Soup
Cuisine American, fusion, Mexican
Servings 4

Equipment

  • Traeger grill
  • cast-iron Dutch oven
  • Sharp knife and cutting board
  • Blender or food processor

Ingredients
  

  • 1 bottle HeadCountry's Smoky Ancho Citrus BBQ sauce
  • 1 Bone-in pork butt
  • 6 tomatillos
  • 1 white onion
  • 4-6 Hatch chiles
  • 2 Poblano chiles
  • 1-2 Jalapenos
  • 2 cloves garlic
  • 1 bunch cilantro
  • 2 Limes
  • Salt
  • 4 cups beef broth
  • 1 large can ofHominy
  • Garnishes: radishes cabbage, cilantro, avocado

Instructions
 

  • Unwrap the pork butt and place it on a cutting board.
  • Using a sharp knife, cut the pork away from the bone.
  • Then cube the meat into 1" pieces.
  • In a bowl or pan, combine the meat and HeadCountry Smoky Ancho Citrus BBQ sauce.
  • Turn to coat, cover the pan and refrigerate for at least 1 hour.
  • Preheat your Traeger grill to 225* with the super smoke feature enabled.
  • Place the pork pieces on the grill grates and close the lid.
  • Allow the pork to smoke for about 1 hour, until the bark has developed well.
  • Remove the pork from the grill.
  • Turn up the grill heat to 350* and place the onion, tomatillos and chiles in the grill.
  • Close the lid and allow to cook for 15 minutes until soft.
  • In a blender, combine the onion, tomatillos, chiles (with skins and stems and seeds removed).
  • Add the garlic and cilantro and blend well until nearly smooth.
  • Season to taste with salt and adjust the jalapeño as needed for the salsa verde.
  • In a big dutch oven pot, add the pork pieces and the prepared salsa verde.
  • Add beef broth and water to cover the meat.
  • Put a lid on the pan and put it over medium-low heat on the stove or an induction burner.
  • Simmer the pork pozole for about 4 hours, until the meat is tender and the flavors have developed.
  • Adjust seasoning as you like.
  • Rinse a can of hominy in a colander until the water runs clear.
  • Stir in the hominy to the soup and continue cooking for about 20 minutes.
  • To serve, ladle the pork pozole into soup bowls.
  • Then garnish with thinly sliced cabbage, radishes, cilantro sprigs and sliced avocado.
  • Finish with a drizzle of Smoky Ancho Citrus BBQ sauce and serve your pork pozole hot.
Keyword easy pork pozole, green pozole, pork pozole, pozole verde