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By epicurious
Green Chile Pasta
Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.
Updated at: Thu, 16 Oct 2025 07:37:29 GMT
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Ingredients
4 servings
2 Tbspvegetable oil
2 lbpork shoulder
Boston butt, cut into 1" cubes
kosher salt
1 bunchscallions
trimmed
2jalapeños
large, stems removed, halved lengthwise, plus more thinly sliced for serving
1 lbpoblano chiles
stems removed, halved lengthwise
1 lbtomatillos
husks removed, rinsed
4garlic cloves
2 tspsugar
1 tspdried oregano
1 tspground cumin
12 ozrigatoni
Cotija cheese
Crumbled
cilantro leaves
for serving
Instructions
View on epicurious
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