Name: Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT3H15M0.000S
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

Directions

Special equipment:

a deep-fryer; a stovetop pressure cooker

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.

Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter

Ingredients

Green Chile Cornbread:

Pork:

Spicy Honey Butter:

Directions

Special equipment:

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