bonappetit4.6
Green Chile Pasta
Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●food processor
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Season 2 lb. pork shoulder (Boston butt), cut into 1" cubes, all over with kosher salt. Working in 2 batches, cook pork until well browned on all sides, 5–⏱️ 8 minutes per batch (there should be sufficient oil in pot after first batch, but add up to 1 Tbsp. more if pot looks dry). Return all of the pork to pot.
. (or more) vegetable oil2 Tbsp. pork shoulder (Boston butt), cut into 1" cubes2 lbKosher salt
2
Place racks in top and middle of oven and heat broiler. Arrange 1 bunch scallions, trimmed, 2 large jalapeños, stems removed, halved lengthwise, 1 lb. poblano chiles (about 5 medium), stems removed, halved lengthwise, and 1 lb. tomatillos (about 10 medium), husks removed, rinsed, on a large foil-lined rimmed baking sheet; broil until charred all over, 5–⏱️ 8 minutes.
bunch scallions, trimmed1large jalapeños, stems removed, halved lengthwise, plus more thinly sliced for serving2. (or more) vegetable oil2 Tbsp. poblano chiles (about 5 medium), stems removed, halved lengthwise1 lb. tomatillos (about 10 medium), husks removed, rinsed1 lb
3
Transfer vegetables to a food processor. Add 4 garlic cloves, 2 tsp. sugar, 1 tsp. dried oregano, 1 tsp. ground cumin, and a big pinch of salt and process until a coarse purée forms.
. (or more) vegetable oil2 Tbsp. sugar2 tsp. dried oregano1 tsp. ground cumin1 tsp
4
Preheat oven to 350°. Set 1 cup purée aside. Pour remaining purée over pork in pot and bring to a simmer over medium-high heat. Cover pot and transfer to oven. Cook, stirring halfway through, until pork is very tender and sauce is thickened, 70–⏱️ 80 minutes.
5
Just before ragù is done, cook 12 oz. rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
. (or more) vegetable oil2 Tbsp. rigatoni12 oz
6
Add pasta to ragù and add reserved purée. Cook, stirring, until pasta is coated. Taste and season with salt if needed.
7
Divide pasta among shallow bowls; top with crumbled Cotija cheese, cilantro leaves, and thinly sliced jalapeño.
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