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Green Chile Pasta

4.0

(1)

Pork Pasta on Green plate
Photograph by Vanessa Granda, food styling by Pearl Jones, prop styling by Marina Bevilacqua

Turning the concept of pasta with ragú on its head just a little, this New Mexican–inspired sauce is full of chunks of tender pork, tart tomatillos, and fruity-spicy peppers. Charred under the broiler for a whisper of smokiness, the vegetables are pureéd and used two ways: as a braising liquid and a burst of fresh, green flavor stirred in at the very end. Make the braised pork up to two days ahead; it only gets better as it sits. It’s equally good with rice or bread instead of pasta.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2 Tbsp. (or more) vegetable oil
2 lb. pork shoulder (Boston butt), cut into 1" cubes
Kosher salt
1 bunch scallions, trimmed
2 large jalapeños, stems removed, halved lengthwise, plus more thinly sliced for serving
1 lb. poblano chiles (about 5 medium), stems removed, halved lengthwise
1 lb. tomatillos (about 10 medium), husks removed, rinsed
4 garlic cloves
2 tsp. sugar
1 tsp. dried oregano
1 tsp. ground cumin
12 oz. rigatoni
Crumbled Cotija cheese and cilantro leaves (for serving)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 5

    Just before ragù is done, cook 12 oz. rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

    Step 6

    Add pasta to ragù and add reserved purée. Cook, stirring, until pasta is coated. Taste and season with salt if needed.

    Step 7

    Divide pasta among shallow bowls; top with crumbled Cotija cheese, cilantro leaves, and thinly sliced jalapeño.

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