Pork Chilli Verde with Cornbread
Jim Morrison
A little bit divey, a little bit rock n’ roll, Low & Slow is serving up arguably some of the best Texas style BBQ in Australia. This former hardware store turned BBQ joint has kept it straight and simple for nearly 10 years now.
Not strictly Texas BBQ, but strictly delicious—this month, they share their recipe for Pork Chilli Verde. The tang of the tomatillos cuts through the richness of the pork scotch. It’s proof that a bit of time is all it takes to make something both simple and mouth wateringly good. Just tee up a Spaghetti western and splash some wine in your glass and you’ll be set.
PORK CHILLI VERDE WITH CORNBREAD
INGREDIENTS PORK CHILLI VERDE
1.5kg pork butt, cut into cubes
500g tomatillos, chopped
3 green capsicums, small diced
2 brown onions, finely diced
8-10 cloves of garlic, minced
750ml stock
1-2 jalapenos (optional)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp dried oregano
2 bay leaves
1 bunch of coriander
1 tbsp corn maize
oil for frying
salt, to taste
CORNBREAD
250g corn maize
200g polenta
70g sugar
6g salt
25g baking powder
10g baking soda
125g Mexican blend shredded cheese
125g shredded pizza cheese
25g butter (for the cast iron)
125g butter
3 eggs
600ml butter milk
METHOD
Heat oil in a large pot over medium-high heat. Add the pork in batches, browning on all sides. Remove and season with salt, then set aside. Pour off any excess rendered fat, leaving 2-3 tablespoons in the pan.
Toast the cumin and coriander seeds in a dry pan. Once fragrant, grind them in a mortar and pestle and set aside.
In the remaining oil, sauté the onions with a pinch of salt until soft. Add the capsicum, garlic, finely chopped roots and stalks of 3-4 fresh coriander, the ground spices and the jalapeno chilli (optional).
Add the tomatillos, browned pork and bay leaves, and mix until well combined. Check for seasoning, then add corn maize to thicken the sauce. Add the stock and dried oregano.
Bring to a boil, then reduce to a simmer and cover with a lid for 1.5 to 2 hours. Stir occasionally.
CORNBREAD
Preheat the oven to 200 degrees. Add butter to the 28cm cast iron pan (or a 30cmx25cm baking tray) and heat in the oven.
To make the brown butter, warm the butter in a small saucepan on medium-high heat until brown. Set aside to cool but not solidify.
Mix all dry ingredients and cheese in a large bowl. In a separate bowl, mix the eggs and buttermilk. Combine the wet and dry mixtures and whisk thoroughly, then add the cooled brown butter.
Pour the batter into the hot cast iron pan. Place back in the oven for 20 minutes. Once golden brown, remove from the oven and cool in the pan for 10 minutes before turning out.
SERVING SUGGESTION
Serve on brown rice with shredded Mexican cheese, sour cream, red onion, coriander and hot cornbread to dip.