| Green Chile Pasta Turning the concept of pasta with ragú on its head just a little, this New Mexican–inspired sauce is full of chunks of tender pork, tart tomatillos, and fruity-spicy peppers. Charred under the broiler for a whisper of smokiness, the vegetables are pureéd and used two ways: as a braising liquid and a burst of fresh, green flavor stirred in at the very end. Make the braised pork up to two days ahead; it only gets better as it sits. It’s equally good with rice or bread instead of pasta. Bon Appetit |
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