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

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Special Tools: Deep-fryer and stovetop pressure cooker recommended

Directions

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.

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.

Preparing the Spicy Honey Butter:

In a medium bowl, thoroughly blend softened butter, honey, cayenne, chili powder, and salt until fully mixed.

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.