One of my favorite summer spots in Portland is Terlingua. Their multi-tiered patio is the ideal place to settle in with a margarita and let the evening stretch out. We don’t make it there nearly as often in colder months, but after cooking their Pork Green Chili, that’s about to change.
Lately, I’ve been craving dishes built from simple, fresh ingredients that turn rich and comforting after a long simmer, and this one hits that sweet spot. You start by sweating onions, then add diced pork butt, sweet corn kernels, and a blend of roasted, puréed Anaheim and poblano peppers. Everything simmers gently with water for about 1½ hours, until the pork is meltingly tender. Tomatoes and potatoes go in near the end, along with a masa slurry that gives the chile its signature body.
Finished with crumbled cotija and plenty of chopped cilantro, it’s cozy and exactly the kind of bowl you want to wrap your hands around on a cold night.
Book: The New Portland, Maine, Chef’s Table, page 189
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 2.5 hours
Store-Bought Is Fine: masa
Recipe not online.
