Green Chili Pork And Crispy Grits In Iron Recipe

Season and brown pork

Pat the pork cubes dry with paper towels. In a bowl toss with 1 tsp salt and 1/2 tsp black pepper. Heat a 10- or 12-inch cast-iron skillet over medium-high heat until hot. Add 2 tbs vegetable oil. Working in a single layer (do not overcrowd), sear the pork cubes for 3–4 minutes per side until a deep golden brown develops. Transfer browned pork to a plate.

Sauté aromatics and combine

Reduce heat to medium and add the diced onion to the same skillet. Sauté 5–6 minutes until softened and beginning to brown, scraping up browned bits from the pan. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the chopped roasted green chilies, 1/2 tsp ground cumin and 1/2 tsp dried oregano and cook 1–2 minutes to bloom the spices.

Simmer

Return the browned pork and any accumulated juices to the skillet. Pour in 3/4 cup chicken broth, scrape up any fond, and bring to a gentle simmer. Reduce heat to low, cover loosely with a lid or foil, and simmer 12–15 minutes until pork is cooked through and flavors meld. If pan becomes dry, add up to 2–3 tbs more broth.

Finish

Remove from heat and stir in 1 tbs fresh lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning with a pinch more salt if needed. Keep warm while you finish the grits.

Cook grits

In a medium saucepan bring 2.5 cups water, 1/2 cup milk and 1 tsp salt to a rolling simmer over medium heat. Slowly whisk in 1 cup grits, reduce heat to low and cook, whisking frequently, for 5–8 minutes for quick grits (or 20–25 minutes for medium grits) until thickened and creamy.

Finish grits

Remove saucepan from heat and stir in 2 tbs unsalted butter and 3/4 cup grated cheddar until melted and fully incorporated. Taste and adjust salt. Spread the hot grits into an even 3/4-inch layer on a rimmed sheet pan or plate lined with parchment; allow to cool slightly (10–15 minutes) to firm up for frying.

Crisp grits

Heat 2 tbs oil in the cast-iron skillet over medium heat until shimmering. Using a spatula, cut the cooled grits into 6 portions (or scoop 4 large portions) and place them in the skillet. Fry 3–4 minutes per side until a deep golden crust forms, pressing gently once to ensure contact. Transfer crispy grits to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) if desired.

Quick pickle

In a small bowl whisk together 2 tbs rice vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Add the thinly sliced watermelon radish and toss to coat. Let sit at room temperature for 10 minutes to soften and lightly pickle.

Combine with tomatoes

After 10 minutes, add the halved cherry tomatoes to the radish and gently toss to combine. Taste and adjust seasoning; set aside until plating.

Preheat oven to 200°F (95°C) and keep plates warm if desired. In the same cast-iron skillet or on serving plates, place one portion of crispy grits as the base.

Spoon 1/4 to 1/3 of the green chili pork over each grits portion so the pork sits atop the grits and some sauce slicks around the base.

Arrange a small mound of the pickled watermelon radish and tomato salad beside or atop the pork to add brightness and crunch.

Sprinkle 2 tbs crumbled cotija over each plate (adjust to taste) and scatter remaining cilantro leaves. Serve with lime wedges and pass extra hot sauce if desired.