Stewed Green Chile Pork with Corn Griddle Cakes Recipe

This Stewed Green Chile Pork with Corn Griddle Cakes recipe pairs tender pork butt braised in tomatillo sauce, Mexican-style beer, jalapeño, garlic, and cilantro with golden, honey-sweetened corn cakes. Featured on Cook the Books: Celebrity Edition Season 3, this satisfying meal prepared by host Shahir Massoud delivers bold, comforting flavour in every serving.

The Inspiration

Slow-cooked pork is a natural match for vibrant green chile flavours. Pork butt contains enough fat and connective tissue to become exceptionally tender during a long, gentle simmer, while tomatillo sauce provides tanginess and a fresh green colour.

This Stewed Green Chile Pork with Corn Griddle Cakes comes directly from Shaq’s Family Style and is featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The recipe reflects the cookbook’s generous approach to family meals by pairing a substantial pork stew with freshly cooked corn cakes.

Ingredients

For the Stewed Green Chile Pork

3 pounds boneless pork butt, cut into 2-inch cubes
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
¼ cup extra virgin olive oil
2 yellow onions, thinly sliced
2 tablespoons minced garlic
2 tablespoons minced jalapeno chile (seeded for less heat)
1 (12-ounce) bottle Mexican-style beer
5 cups store bought tomatillo sauce
½ cup chopped fresh cilantro

For the Corn Griddle Cakes

3 cups frozen corn kernels, thawed, plus 1 cup if you like more texture
1 cup buttermilk
1 egg
¼ cup unsalted butter, melted, plus more for cooking
¼ cup honey
1 cup all purpose flour
¾ cup cornmeal
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon baking soda
¼ teaspoon dried thyme

Method

Make the Pork

In a large bowl, combine the cube pork, salt, and pepper and toss to coat. Set aside.
In a Dutch oven or large pot over medium-high heat, warm the olive oil.
Add the pork and brown well on all sides, about 8 minutes total.
Add the onions, garlic, and jalapeno and continue cooking for 3 minutes, or until the onions and jalapeno have softened.
Pour in the beer, cook for 3 minutes more, stir in the tomatillo sauce, and then bring the mixture to a simmer.
Cover the pot and turn the heat to low, so the sauce is just barely simmering.
Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
Remove the lid and continue simmering for 30 minutes, until the pork is very tender and the sauce has reduced. Stir in the cilantro.

Make the Griddle cakes

In a food processor, pulse the 3 cups corn, two or three times, just until roughly chopped. Add the buttermilk, egg, melted butter, and honey, and pulse another two or three times, until combined.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pepper, baking soda, and thyme. Add the dry mixture to the food processor and pulse four to five times, just until the dry ingredients are incorporated. If using the remaining 1 cup corn, fold in with a spatula just until combined.
In a large nonstick skillet or electric skillet over medium heat, melt 1 teaspoon butter. Ladle about ¼ cup of the batter into the butter and cook for 4 to 5 minutes on each side, until golden brown and cooked through. Repeat with the remaining batter and additional butter as needed.
Serve the pork with the griddle cakes alongside.

Serving Suggestions

For a larger meal, accompany the pork with shredded cabbage, a crisp green salad, black beans, or lightly seasoned rice. Pickled onions or sliced radishes can add colour, acidity, and crunch.

The corn griddle cakes are slightly sweet from honey and sugar, making them an excellent contrast to the savoury pork and green chile sauce. Serve them warm from the skillet with butter on the side if desired.

This dish is ideal for a relaxed family dinner, weekend gathering, or comforting cold-weather meal. Present the pork in a large serving bowl and stack the griddle cakes on a separate platter so guests can build their own portions.

Final Thoughts

This Stewed Green Chile Pork with Corn Griddle Cakes recipe creates an unforgettable combination of tender pork, tangy tomatillo sauce, mild chile heat, and sweet golden corn cakes. The long, gentle simmer transforms the pork butt into a rich and satisfying main course.

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