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
Dutch Oven
$90 At Amazon
Rimmed Baking Sheet
$33 $30 At Amazon
Tongs
$16 At Amazon
Colander
$13 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Season 2 lb. pork shoulder (Boston butt), cut into 1" cubes, all over with kosher salt. Working in 2 batches, cook pork until well browned on all sides, 5–8 minutes per batch (there should be sufficient oil in pot after first batch, but add up to 1 Tbsp. more if pot looks dry). Return all of the pork to pot.
Step 2
Place racks in top and middle of oven and heat broiler. Arrange 1 bunch scallions, trimmed, 2 large jalapeños, stems removed, halved lengthwise, 1 lb. poblano chiles (about 5 medium), stems removed, halved lengthwise, and 1 lb. tomatillos (about 10 medium), husks removed, rinsed, on a large foil-lined rimmed baking sheet; broil until charred all over, 5–8 minutes.
Step 3
Transfer vegetables to a food processor. Add 4 garlic cloves, 2 tsp. sugar, 1 tsp. dried oregano, 1 tsp. ground cumin, and a big pinch of salt and process until a coarse purée forms.
Step 4
Preheat oven to 350°. Set 1 cup purée aside. Pour remaining purée over pork in pot and bring to a simmer over medium-high heat. Cover pot and transfer to oven. Cook, stirring halfway through, until pork is very tender and sauce is thickened, 70–80 minutes.
Step 5
Just before ragù is done, cook 12 oz. rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Step 6
Add pasta to ragù and add reserved purée. Cook, stirring, until pasta is coated. Taste and season with salt if needed.
Step 7
Divide pasta among shallow bowls; top with crumbled Cotija cheese, cilantro leaves, and thinly sliced jalapeño.
