Chile Verde Mac and Cheese

Name: Chile Verde Mac and Cheese
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 pounds tomatillos, skins removed and rinsed; 6 garlic cloves; 2 Poblano chiles; 2 jalapeños, seeds and ribs removed, chopped; 1 bunch cilantro, leaves and tender stems, plus more for serving; Juice of 1/2 lime; kosher salt; 3 1/2 pounds pork shoulder, cut into 1 1/2 to 2-inch cubes; freshly ground black pepper; 1 tablespoon olive oil; 1 onion, chopped; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 2 teaspoons oregano (preferably Mexican); 3 cups low sodium chicken stock; 12 ounces large elbow macaroni; 1 can (16 ounce) can BUSH’S® Mild Pinto Chili Beans; 2 cups grated Monterey Jack cheese

User Reviews

4.5

18 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
8 servings
Course
Dinner

Chile Verde Mac and Cheese

Jayce Gentry

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 1/2 pounds tomatillos, skins removed and rinsed
6 garlic cloves
2 Poblano chiles
2 jalapeños, seeds and ribs removed, chopped
1 bunch cilantro, leaves and tender stems, plus more for serving
Juice of 1/2 lime
kosher salt
3 1/2 pounds pork shoulder, cut into 1 1/2 to 2-inch cubes
freshly ground black pepper
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
2 teaspoons oregano (preferably Mexican)
3 cups low sodium chicken stock
12 ounces large elbow macaroni
1 can (16 ounce) can BUSH’S® Mild Pinto Chili Beans
2 cups grated Monterey Jack cheese

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Instructions

Place tomatillos, garlic and poblano chiles on a foil-lined baking sheet and broil for 5 minutes. Check the garlic cloves, and if they’re golden brown, flip them. Broil for 3 minutes more, then check the garlic again. If the other side is golden, transfer them to a blender. At this point, flip the tomatillos and chiles if they are charred. Continue to broil the tomatillos and chiles until blackened in spots on the other side (about 5 minutes more).
Transfer the tomatillos to the blender and place chiles in a small bowl and cover with plastic wrap. Let steam for 10 minutes, then remove skin and seeds. Chop and add to the blender along with jalapeños, cilantro, lime juice and 1 1/2 teaspoons kosher salt. Blend until smooth.
Meanwhile, place pork on a foil-lined baking sheet and season both sides with salt and pepper. Broil on high until browned (about 8 minutes), flip each cube and boil until the other side is browned (about 8 minutes more). Set aside.
Warm olive oil in a large cast iron pot (or high-walled sauté pan) over medium heat, then add onion and pinch of salt. Cook, stirring occasionally, until tender (about 5 minutes). Stir in garlic and cumin, and cook, stirring occasionally, for 1 minute more. Add oregano, tomatillo-chile sauce, chicken stock and browned pork (with any accumulated juices), stirring to combine. Bring mixture to a boil, reduce heat to medium-low and simmer uncovered until pork is tender (2 to 3 hours). Stir from time to time to ensure the sauce isn’t burning on the bottom.
Add macaroni, Pinto Chili Beans and most of the sauce from the can (I think I had about 1 tablespoon leftover), stirring to combine. Return to a simmer, cover the pot and let cook until macaroni is al dente (about 10 minutes). You’ll want to stir occasionally to make sure the contents aren’t sticking to the bottom of the pot. Season to taste with salt.
To serve, spoon the Chile Verde Mac and Cheese into a small cast iron skillet. Top each skillet with cheese and broil on high until golden and bubbly. If you are serving the entire portion, you can top the whole pot with cheese and broil on high. You can also transfer to a baking dish, top with cheese and broil. Finally, if you don’t want to broil the cheese, you can just fold it in and enjoy as is.