Colorado Pork Green Chile Pappardelle
Serving Size: 4-6
Prep Time: 20 Minutes
Cook Time: 2 Hours
Total Time: 2 Hours, 20 Minutes
Ingredients:
1 lb. Pappardelle’s Hatch Green Chile Pappardelle
2 Tbsp. vegetable oil
2 Tbsp. salt
3 lb pork shoulder, cut into 1" cubes
1 bunch green onions, washed & trimmed
1/2 cup jalapeños, trimmed & deseeded
1 lb. tomatillos, washed, husks removed
1 Tbsp. minced garlic
2 tsp. granulated sugar
1 tsp. oregano
1 tsp. cumin
1 Tbsp. apple cider vinegar
Cilantro, for garnish
Cotija cheese, for garnish
Instructions:
- Preheat oven to 450 degrees.
- Heat oil in a large skillet over medium-high heat. Season cubed pork with salt. Working in batches, cook pork for 5-8 minutes, or until brown on all sides. Once cooked, place in a large baking dish and set aside.
- On a foil-lined baking sheet, char green onions, jalapeños and tomatillos for 10 minutes. Transfer to a food processor or blender. Add garlic, sugar, oregano, cumin, and vinegar and puree until smooth.
- Reduce oven temperature to 350 degrees. Pour pureed sauce over pork and bake in oven for 70-80 minutes. Once cooked, remove from oven and let rest, shredding pork if preferred.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain & set aside.
- Divide pasta into dishes and top with pork green chile. Garnish with cilantro and cotija cheese. Serve and enjoy!
