Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter Recipe

Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter

Difficulty: Intermediate

Servings: 6 to 8 portions

Nutritional details per serving:

• Calories: 1132
• Total Fat: 80g
• Saturated Fat: 23g
• Carbohydrates: 75g
• Dietary Fiber: 2g
• Sugar: 44g
• Protein: 33g
• Cholesterol: 159mg
• Sodium: 982mg

Total Time: 3 hours, 15 minutes (includes cooling time)

Active Time: 1 hour, 25 minutes

Imagine the irresistible fusion of fluffy, golden cornbread studded with fiery Hatch green chiles, crowned with shatteringly crisp pork shoulder, and drizzled with a addictive spicy honey butter that dances between sweet heat and savory bliss. This skillet sensation transforms everyday ingredients into a show-stopping meal that'll have everyone reaching for secondsperfect for gatherings or indulgent weeknights!

Ingredients

• For the Green Chile Cornbread:
• Neutral oil, for greasing pan and 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, chopped Hatch green chile (fresh or store-bought, such as 505 Southwestern Green Chile), plus extra for topping
• 1 1/4 cups shredded Cheddar cheese
• For the Pork:
• 2 lbs pork butt, cut into large cubes
• Kosher salt
• 1/2 cup garlic cloves
• 2 cups freshly squeezed orange juice
• Peel from half an orange
• For the Spicy Honey Butter:
• 1/4 lb (1 stick) unsalted butter, softened
• 1/2 cup honey
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dark chili powder
• 1/4 teaspoon kosher salt

Cook Mode: (New feature: Activate Cook Mode to keep your device from going to sleep.)

Special Tools: Deep-fryer and stovetop pressure cooker recommended

Directions

1. Preparing the Cornbread:
   • Heat oven to 400F. Preheat deep-fryer to 350F.
   • Grease a 9-inch cast-iron skillet with some neutral oil.
   • In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, blend together buttermilk, Greek yogurt, honey, melted butter, and egg. Stir wet ingredients into the dry mixture until just incorporated. Gently mix in Hatch green chile and 3/4 cup Cheddar.
   • Transfer batter into oiled skillet and place in oven. Bake for around 25 minutes; check with a toothpick for doneness. If needed, cook another 5 minutes. Sprinkle the rest of the Cheddar on top and let the bread cool for 10 minutes.
2. Making the Pork:
   • Lightly season pork pieces with salt and set in a stovetop pressure cooker. Add garlic cloves, orange juice, and orange peels. Seal and bring up to high pressure, and cook for 45 minutes.
   • Release pressure according to the manufacturer's guide. Lift out pork with a slotted spoon and let cool enough to handle. Cut pork into large chunks, then deep-fry in batches until crispyabout 5 minutes per batch. Place in a bowl (or baking dish) as you go.
3. Preparing the Spicy Honey Butter:
   • In a medium bowl, thoroughly blend softened butter, honey, cayenne, chili powder, and salt until fully mixed.
4. Assembly:
   • Top the cornbread with additional roasted Hatch green chile. Break apart the crispy pork using a fork or knife. Pile the pork on top of the cornbread and finish with generous spoonfuls of the spicy honey butter. Cut into big wedges and serve immediately.