Green Chile Pork Pasta Recipe

Green Chile Pork Pasta Recipe

Our Green Chile Pork Pasta Recipe is a fun Mexican Italian fusion dish. We use rigatoni but marry it with the flavors of Mexico to produce a tasty green pasta dish. This is a creative take on your usual pasta dinner!

This recipe is property of GreatChefRecipes.com

Ingredients:
2 tablespoons vegetable oil
2-pound pork shoulder, cut into 1-inch cubes
1 bunch scallions, trimmed
2 large jalapeños, stems removed and halved lengthwise
5 medium poblano chiles, stems removed and halved lengthwise
10 medium tomatillos, husks removed and rinsed
6 garlic cloves
2 teaspoons sugar
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
12 ounces rigatoni
Crumbled Cotija cheese
Fresh Cilantro leaves
Additional freshly sliced jalapeno or serrano peppers

Directions:
1. In a large Dutch oven, heat oil over medium-high heat.
2. Season pork all over with Kosher salt.
3. Working in two batches, cook pork until it’s browned on all sizes (5-8 minutes per batch.)
4. After the first batch, if the pan looks dry add an additional tablespoon of oil and brown the 2nd batch. (Set aside)
5. Meanwhile, arrange scallions, jalapenos, poblanos and tomatillos on a large foil-lined baking sheet and broil in the oven for 5-8 minutes. You want the vegetables charred all over, so if you need more time use it!
6. Transfer vegetables to a food processor along with garlic, sugar, oregano, cumin and a big pinch of salt.
7. Pulse until a coarse puree forms, reserving 1-cup to the side.
8. Preheat oven to 350F.
9. Add pork back to the Dutch oven and pour the puree over the pork (make sure you have your 1-cup set to the side!)
10. Cover pot and place in the oven for 80-minutes. (You will want to stir halfway through the cooking time.)
11. Just before the pork is done, cook the pasta according to the package’s directions. You want the pasta to be al dente.
12. Remove the Dutch oven from the oven and add the cooked pasta to the pork mixture.
13. Add the additional 1-cup of puree and stir until the pasta is coated.
14. Season with additional salt and top with the Cotija, cilantro and additional fresh peppers.

Have you tried this recipe? If so, leave us your comments below!