When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don’t hurt, either.
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 1 hr 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Neutral oil, to coat pan and for frying
- 1 1/2 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup buttermilk
- 1 cup Greek yogurt
- 1/2 cup honey
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup roasted and chopped Hatch green chile, homemade from fresh or store-bought, such as 505 Southwestern Green Chile, plus more for garnish
- 1 1/4 cups grated Cheddar
- 2 pounds pork butt, cut into fist-size chunks
- Kosher salt
- 1/2 cup garlic cloves
- 2 cups fresh orange juice
- Peels from 1/2 orange
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1/2 cup honey
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dark chili powder
- 1/4 teaspoon kosher salt
Instructions
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer’s directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1132 |
| Total Fat | 80 g |
| Saturated Fat | 23 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 33 g |
| Cholesterol | 159 mg |
| Sodium | 982 mg |
Reviews
This recipe is labor intensive but omg is the result worth it. Everything works well together. Will definitely make again.