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Epicurious

Green Chile Pasta

4.0

(1)

Pork Pasta on Green plate
Photograph by Vanessa Granda, food styling by Pearl Jones, prop styling by Marina Bevilacqua

Turning the concept of pasta with ragú on its head just a little, this New Mexican–inspired sauce is full of chunks of tender pork, tart tomatillos, and fruity-spicy peppers. Charred under the broiler for a whisper of smokiness, the vegetables are pureéd and used two ways: as a braising liquid and a burst of fresh, green flavor stirred in at the very end. Make the braised pork up to two days ahead; it only gets better as it sits. It’s equally good with rice or bread instead of pasta.

What you’ll need

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