New Mexico Green Chile Pork Bowl
New Mexico tradition reading pork shoulder slow-braised in roasted Hatch green chile with garlic, cumin, and oregano, plated over fluffy long-grain rice with pinto beans, charred corn salsa, and lime crema for a deep Land of Enchantment weekend bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 480g pork shoulder into 3cm pieces. Finely chop 240g yellow onion and mince 8 garlic cloves. Shuck both ears of corn and finely chop 60g red onion and 16g cilantro. Halve all 4 limes. Mix 120g sour cream with juice from 1 lime for crema.
Sear
Heat 2 tbsp oil in a heavy saucepan or Dutch oven over medium-high 2 minutes. Pat pork dry, sear in two batches 4 minutes per batch turning once until cubes develop deep mahogany on two faces. Work in batches to avoid crowding.
Build 1
Lower heat to medium, add yellow onion and cook 4 minutes until softened. Stir in garlic, cumin, oregano, coriander, cinnamon, 0.75 tsp salt, and pepper; bloom 60 seconds until fragrant.
Braise
Return pork with 300g green chile, 600ml stock, and any plate juices. Bring to simmer over medium-high 2 minutes, cover, reduce to low, braise 55 minutes until pork shreds easily with a fork.
Build 2
While pork braises, bring 180g rice and 400ml water to boil in a pot over high 3 minutes. Cover, reduce to low, cook 15 minutes until water absorbs. Stir in drained 400g pinto beans with 0.25 tsp salt. Simultaneously, heat a grill pan over medium-high 3 minutes, brush both corn ears with 2 tbsp oil, grill 6 to 7 minutes rolling every 90 seconds until kernels char. Slice kernels off both cobs, toss with red onion, juice from 1 lime, and 0.25 tsp salt.
Plate
Mound rice and beans in two bowls, ladle braised pork and green chile over, scatter corn salsa on top, drizzle lime crema, scatter cilantro, rest remaining lime halves on the rims.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.