Smoked Chile Verde Recipe With Tender Chuck Roast
Learn how to make smoked chile verde with seared chuck roast and fire-charred Anaheim poblano and jalapeño peppers braised low and slow on a pellet grill.
Smoked Chile Verde Recipe With Tender Chuck Roast
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
8
30 minutes
4 hours
380
Tex-Mex
Dinner
This chile verde recipe is West Texas comfort food at its finest.
I cook the chuck roast chile verde by searing cubed chuck, charring Anaheims, poblanos, and jalapeños over a charcoal fire, then braising it all together on a pellet grill with roasted tomatillos, garlic, onion, and warm spices. Three hours on the smoker and the chuck roast starts to break down into a rich, smoky green chile stew.
This smoked chile verde comes together in about four hours, and most of that time is hands-off as the pellet grill does the work.
I cook the chuck roast chile verde by searing cubed chuck, charring Anaheims, poblanos, and jalapeños over a charcoal fire, then braising it all together on a pellet grill with roasted tomatillos, garlic, onion, and warm spices. Three hours on the smoker and the chuck roast starts to break down into a rich, smoky green chile stew.
This smoked chile verde comes together in about four hours, and most of that time is hands-off as the pellet grill does the work.
Ingredients
Gather these ingredients for a delicious batch of smoked chuck roast chile verde:
- 3 lbs. chuck roast, cut into one-inch cubes with a clean, sharp knife
- 1 lb. Anaheim chiles (about 7)
- 1/2 lb. poblano chiles (about 3)
- 2 jalapeños
- Your favorite steak seasoning (I use Meat Church Blanco)
- 2 Tbsp. olive oil
- 1 diced yellow onion
- 6 garlic cloves, minced
- 4 cups beef broth
- 1/2 lb. fresh tomatillos, husks removed and halved
- 1 bunch fresh cilantro, chopped
- 1 Tbsp. ground cumin
- 1 Tbsp. Mexican oregano
- 1 Tbsp. ground allspice
- 2 Tbsp. masa harina
- 1/4 cup water
- 1/2 lime, juiced
- Tortilla chips for serving
- Cotija cheese for serving
Directions
Here’s how I build this chile verde recipe from start to finish.
Fire Up the Grill and Smoker
- Preheat your pellet grill to 375°F. Light a separate charcoal fire for grilling the peppers. Use lump charcoal and your preferred hardwood pellets, like oak or hickory.
Char the Peppers Over Charcoal
- Place all the Anaheim peppers, poblanos, and jalapeños directly on the charcoal grill grates. Char on all sides until the skins blister and blacken.
- Transfer the charred peppers to a food-safe container. Cover tightly and set aside to steam for 20 minutes.
Sear the Chuck Roast
- Cut the chuck roast into one-inch cubes and season on all sides with your steak seasoning. Heat olive oil in a large Dutch oven over high heat.
- Sear the beef in batches until a dark crust forms on each side. Set the seared chuck roast aside.
Build the Green Chile Stew Base
- In the same Dutch oven, reduce the heat to medium. Sauté the diced yellow onion for about five minutes until softened. Add the minced garlic and cook for about one minute.
- Pour in the beef broth and scrape any fond from the bottom of the pot. Add the fresh tomatillos, half of the chopped cilantro, cumin, Mexican oregano, allspice, and more steak seasoning to taste. Stir to combine and return the seared chuck roast to the pot.
- Remove the skins, stems, and seeds from the steamed peppers. Chop them roughly with a sharp kitchen knife and add them to the pot. Stir to combine.
Smoke the Chuck Roast Chile Verde
- Place the Dutch oven on the pellet grill. Let the smoked chile verde cook for three hours, stirring occasionally, until the chuck roast starts to break apart.
Thicken the Chile Verde With Masa Harina
- Whisk the masa harina with the water until smooth. Stir the slurry into the pot and cook for 15 more minutes.
- Remove from heat. Stir in the lime juice and the remaining half of the chopped cilantro.
Serve the Smoked Chile Verde
- Ladle the chile verde into bowls. Top with crumbled Cotija cheese, fresh cilantro, and tortilla chips.
