225 degrees F °F
5-6 hours
Mexican BBQ Sauce, Smoky Ancho Citrus
Pork butt, 3-4 pounds, cut into one-inch cubes
7 Tomatillos
2 White onion
4 Hatch chiles
2 Poblano chiles
4 Jalapeños
Garlic, 1 bulb
Cilantro, 1 bunch
3-4 Limes
Salt
8-12 cups Beef broth
Hominy, 14.5-ounce can, drained and rinsed
Garnishes: radishes, cabbage, cilantro, avocado
Step 1 Add pork butt to an aluminum tray and cover with Smoky Ancho Citrus Mexican BBQ Sauce. Allow marinate for at least an hour, or up to overnight.
Step 2 Preheat smoker or grill to 225 degrees F.
Step 3 Using tongs, add marinated cubes of pork to grates of a preheated grill. (Save some space forthe salsa verde ingredients.) You will smoke the pork for 1 hour, or until pork pieces reach 205 degrees F internal temperature.
Step 4 Add tomatillos, onions, peppers, and garlic to grill grates and smoke until tender and soft.
Step 5 Allow to cool slightly before adding to a blender and pulsing until smooth. Add cilantro, lime juice, and salt to taste.
Step 6 Once done, add smoked pork cubes to a large Dutch oven. Add the salsa verde. Cover with beef broth and a splash of water until a soup consistency is achieved.
Step 7 Simmer on medium-low heat for 4 hours.
Step 8 About 20 minutes before serving, add hominy.
Step 9 Ladle soup into wide soup bowls. Garnish with thinly sliced cabbage and radishes, chopped fresh cilantro, slices of avocado, and a drizzle of Smoky Ancho Citrus Mexican BBQ Sauce.
Step 10 Enjoy!
