El Camino Grit Bowl

Name: El Camino Grit Bowl
Ingredients: 1.5 lbs, cut into 2-inch chunks Pork Shoulder (Boston butt); 1 tsp, plus more to taste Salt; 1/2 tsp, plus more to taste Black Pepper; 2 tbsp Olive Oil; 1 medium, chopped Yellow Onion; 4, minced Garlic Cloves; 15 oz can, undrained Canned Chopped Green Chiles (Hatch preferred); 3 cups Chicken Broth; 1 tsp Ground Cumin; 1/2 tsp Dried Oregano; 1 cup Quick-Cooking Polenta or Grits; 4 cups Water or Milk (for polenta); 2 tbsp Butter; 1/4 cup Parmesan Cheese (grated); 4-6 Corn Tortillas; 1/2 cup (or less if baking) Vegetable Oil (for frying tortillas); 1/2 tsp Smoked Paprika (for tortilla crisps); 1/4 cup, chopped, for garnish Fresh Cilantro; for serving Lime Wedges; 1/4 cup, for garnish (optional) Cotija Cheese (crumbled)

A hearty, layered bowl featuring slow-simmered pork in a vibrant New Mexico green chile sauce, served over creamy corn polenta. Topped with sharp Cotija cheese, fresh cilantro, and dramatically 'shattered' spiced corn tortilla crisps, this dish embodies Jesse's broken past and his arduous, resilient journey toward a new beginning. Key ingredients include tender pork shoulder, tangy green chiles, and comforting polenta.

Dish
20 ingredients
9 steps
Crime

Gather these

Ingredients

1.5 lbs, cut into 2-inch chunksPork Shoulder (Boston butt)
1 tsp, plus more to tasteSalt
1/2 tsp, plus more to tasteBlack Pepper
2 tbspOlive Oil
1 medium, choppedYellow Onion
4, mincedGarlic Cloves
15 oz can, undrainedCanned Chopped Green Chiles (Hatch preferred)
3 cupsChicken Broth
1 tspGround Cumin
1/2 tspDried Oregano
1 cupQuick-Cooking Polenta or Grits
4 cupsWater or Milk (for polenta)
2 tbspButter
1/4 cupParmesan Cheese (grated)
4-6Corn Tortillas
1/2 cup (or less if baking)Vegetable Oil (for frying tortillas)
1/2 tspSmoked Paprika (for tortilla crisps)
1/4 cup, chopped, for garnishFresh Cilantro
for servingLime Wedges
1/4 cup, for garnish (optional)Cotija Cheese (crumbled)

Step by step

Instructions

1
Season pork chunks generously with 1 tsp salt and 1/2 tsp black pepper.
2
Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork chunks on all sides until browned, working in batches if necessary to avoid crowding the pan. Remove pork and set aside.
3
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4
Stir in the canned green chiles (undrained), chicken broth, cumin, and oregano. Bring to a simmer.
5
Return the seared pork to the pot. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until pork is fork-tender and easily shredded. (Alternatively, transfer to a slow cooker and cook on low for 6-8 hours).
6
Once pork is tender, remove from the liquid and shred using two forks. Return the shredded pork to the pot with the sauce, stir to combine, and keep warm.
7
While the pork is simmering, prepare the tortilla crisps: Slice corn tortillas into irregular shapes or tear them into jagged pieces. In a skillet, heat 1/2 cup vegetable oil over medium-high heat. Fry tortilla pieces in batches until golden and crisp, about 1-2 minutes per side. Transfer to a paper towel-lined plate. While warm, sprinkle with a pinch of salt and smoked paprika. (Alternatively, bake at 375°F/190°C for 8-10 minutes until crisp).
8
Prepare the polenta: Bring 4 cups of water or milk to a boil in a medium saucepan. Slowly whisk in the quick-cooking polenta, stirring constantly to prevent lumps. Reduce heat to low and continue to stir for 3-5 minutes until thickened. Remove from heat, stir in 2 tbsp butter and 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
9
To assemble the bowls: Spoon a generous portion of creamy polenta into individual serving bowls. Ladle the green chile pork stew over the polenta. Top generously with 'shattered' spiced tortilla crisps, fresh chopped cilantro, crumbled Cotija cheese (if using), and a lime wedge on the side.

The Inspiration

Why this dish

This dish draws its essence from 'El Camino' by focusing on themes of resilience, survival, and reconstruction. The slow-simmered green chile pork symbolizes the arduous and sometimes gritty journey Jesse undertakes, while the comforting polenta represents his search for a solid foundation. The 'shattered' tortilla crisps directly embody his broken past, yet their deliciousness signifies the beauty and new life found in piecing oneself back together. The New Mexico chiles and flavors ground the dish firmly in the movie's desert setting, reflecting Jesse's enduring connection to the landscape as he forges a new path forward.

El Camino: A Breaking Bad Movie · Crime

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