Hot Mess Fries Recipe

Season and Sear

Trim excess fat from the pork shoulder. Rub pork with kosher salt, black pepper, smoked paprika, ground cumin and brown sugar. Heat 1 tablespoon vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear pork on all sides until brown, about 3–4 minutes per side.

Braise

Add the halved onion and whole garlic cloves to the pot around the pork. Pour in the demi-glace and apple cider vinegar. Bring to a simmer, then cover and transfer to a low oven (150°C / 300°F) or reduce to low on the stovetop and braise gently for 3–3.5 hours, until the meat is fork-tender and pulls apart easily.

Shred and Finish

Remove pork to a cutting board and shred with two forks. Skim fat from the braising liquid, then return 3–4 tablespoons of the strained braising liquid to the shredded pork to keep it moist and flavorful. Keep warm until assembly.

In a medium saucepan over medium heat, melt butter. Add finely chopped shallot and sauté 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle flour over the softened shallot/garlic and stir to form a roux; cook 1 minute while stirring. Slowly whisk in the milk to avoid lumps and bring to a gentle simmer until slightly thickened, about 3–4 minutes.

Stir in roasted, chopped Hatch chiles and ground cumin. Reduce heat to low and add shredded cheeses a handful at a time, stirring until smooth before adding more. Taste and season with kosher salt and fresh lime juice. Keep warm on very low heat, stirring occasionally.

Prepare potatoes: wash and peel (optional) russets. Cut into 1/4–1/2 inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy, deep pot or fryer to 160°C (320°F). Blanch fries in batches for 4–5 minutes until just tender but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F). Fry blanched fries again in batches until golden and crisp, about 2–3 minutes. Drain on a rack or paper towels and immediately season with kosher salt and black pepper.

Make the salsa: In a food processor or blender, combine tomatoes, white onion, jalapeño (if using), cilantro, lime juice, olive oil and kosher salt. Pulse until consistency you like — coarse for chunky salsa or smooth for dipping. Adjust salt and lime to taste. Transfer to a bowl and chill briefly if time allows.

Place tortilla chips in a serving bowl or on the plate alongside the fries.

On a large platter or individual plates, pile the hot fries in the center. Spoon generous amounts of Hatch chili queso over the fries so it melts into crevices.

Top the queso-covered fries with a mound of warm pulled pork. Spoon 1–2 tablespoons of reserved braising demi over the pork for extra savory punch if desired.

Scatter shredded cheese, pickled jalapeños (if using), sliced green onions, and cilantro leaves over the top.

Serve immediately with tortilla chips and house-made salsa on the side. Enjoy while fries are hot and queso is melty.