Hatch Green Chile Pork Cornbread Skillet scores a perfect 10 in our book. Hardly room for improvement in a simple recipe that hits all the marks–cast iron, smoky pulled pork, roasted Hatch New Mexico green chile, and cheesy, crusty skillet cornbread.
This dish is easy to throw together for breakfast/brunch with fried eggs, but it is more than plenty as a hearty supper all by itself. We usually bust out our favorite New Mexico toppings like Min’s pico de gallo, piles of shredded lettuce with guacamole or just chopped avocado, dollop of sour cream, and salsa.
Smoked pulled pork leftovers that haven’t been sweetened up with sauce work best in this dish. That’s why we only season our pork shoulder with Kosher salt, coarse ground black pepper, and regular paprika when we cook the pork in the outdoor smoker, in the oven in a Dutch oven, or in the slow cooker.
Begin this easy dish by slightly crisping up the meat in the skillet over medium heat. Not only is meat a little more interesting with some crisp on it, but the pork is already hot when the creamy, pourable cornbread batter is poured over. This ensures that the cornbread will cook through the skillet evenly with no surprise layer of runny batter under the crust.
Here are a bunch of our other Cheater Chef recipes and ideas that run with this dish:
Here’s how to make Cheater BBQ Pulled Pork.
You’ll also want to know how to make your own dynamite salsa.
The four-ingredient miracle creamy avocado salsa will also be your new favorite.
This skillet dinner will also have you wanting more crispy southern cornbread.
Oh, and how about a nice pot of beans. You don’t need to soak them!
We also love southern cornbread crumb topping on summer squash and cabbage.
- About 3 cups pulled or chopped pork shoulder
- About 1 to 1 1/2 cups whole or chopped roasted New Mexico green chile
- 1 cup self-rising cornmeal mix
- 2 tablespoons oil
- 1 cup shredded sharp cheddar cheese
- About 3/4 cup milk or buttermilk, enough to make a nice POURABLE batter.
Heat the oven to 400 F. Crisp the pork in an 8 or 9-inch cast iron skillet over medium heat until nice and hot.
Remove from heat and spread the green chile evenly over the meat.
Combine the cornmeal mix oil, cheese, and milk in a medium mixing bowl. Whisk with a fork until smooth, adding enough milk to make a creamy pourable batter.
Pour the batter evenly over the green chile.
Bake about 20 to 30 minutes or until golden brown and crisp.
Makes 6 servings.
Delicious as is or serve with your favorite Tex-Mex toppings like pico de gallo, guacamole or chopped avocado, chopped onion, jalapeno slices, shredded lettuce, and salsa.