Hearty Green Chile Pulled Pork And Cornbread Skillet – A Southern Delicacy
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Nothing beats a piping hot cast iron skillet filled with pulled pork and cornbread.
Check out what our pals over at RB And Mandy had to say about this recipe:
Hatch Green Chile Pulled Pork Cornbread Skillet scores a perfect 10 in our book. Hardly room for improvement in a simple recipe that hits all the marks–cast iron, smoky pulled pork, roasted Hatch New Mexico green chile, and cheesy, crusty skillet cornbread. This dish is easy to throw together for breakfast/brunch with fried eggs, or by itself as a hearty supper. Serve with any of your favorite Tex-Mex toppings like pico de gallo, shredded lettuce, guacamole, chopped avocado, sour cream, and salsa.
If this is the kind of stuff they eat in the south then i really need to vacation there more often.
Ingredients
About 3 cups pulled or chopped pork shoulder
About 1 to 1 1/2 cups whole or chopped roasted New Mexico green chile
1 cup Jiffy self-rising cornmeal mix
2 tablespoons oil
1 cup Kraft shredded sharp cheddar cheese
About 3/4 cup milk or buttermilk, enough to make a nice POURABLE batter
Instructions:
Heat the oven to 400 F.
Crips the pork in a 8 or 9-inch cast iron skillet over medium heat until nice and hot.
Remove from heat and spread the green chile evenly over the meat.
Combine the cornmeal mix oil, cheese, and milk in a medium mixing bowl. Whisk with a fork until smooth, adding enough milk to make a creamy pourable batter.
Pour the batter evenly over the green chile.
Bake about 20 to 30 minutes or until golden brown and crisp.
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Quick Tip: Add some pimentos to the mix for added color and taste.
Thank you RB And Mandy for this delicious recipe!