Recipe courtesy of Eric Greenspan
Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter
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- Level: Intermediate
- Total: 3 hr 15 min (includes cooling time)
- Active: 1 hr 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 1 hr 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Green Chile Cornbread:
Pork:
Spicy Honey Butter:
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.
