Colorado Pork Green Chile Pappardelle

Serving Size:  4-6
Prep Time:  20 Minutes
Cook Time: 2 Hours
Total Time:  2 Hours, 20 Minutes


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


  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain & set aside.
  6. Divide pasta into dishes and top with pork green chile. Garnish with cilantro and cotija cheese. Serve and enjoy!