Carnitas and Corn Rigatoni

Latino Italian Fusion Series Recipe

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Ingredients for 8 people

  • 1 box Barilla® Blue Box Rigatoni
  • 2 lbs. shredded pulled pork
  • 3 ears fresh corn on cob
  • 2 tablespoons canola oil
  • 1 cup roasted garlic tomato sauce
  • 2 cups low-sodium chicken broth
  • 8 dried poblano chilies
  • 2 cups water
  • 1½ teaspoons oregano
  • ½ cup green chilies, diced
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 cloves garlic 
  • ¼ cup radish, thinly sliced
  • 8 lime wedges
  • ½ cup queso fresco, crumbled
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  • Bring a large pot of water to a boil; cook the pasta according to the directions, drain.
  • Pull pork into approximately ½ oz. pieces.
  • Place pork on baking pan and put in a 450°F oven for approximately 15 minutes to heat through and crisp the outside.
  • Rub corn on cob with canola oil and season with salt and pepper if desired; cook corn on the grill turning so not to burn −approximately 10 minutes Cool corn and slice kernels off.
  • In small sauce pan, bring 2 cups of water to a boil; cut dried chills in half, remove stem and seeds, chop dried chilies and soak in hot water for 10 minutes; drain water from the chilies.
  • In a blender add tomato sauce, chicken broth, soaked chilies, oregano, diced green chilies, cumin, coriander, garlic cloves and blend on high for 3 minutes or until sauce is smooth; season to taste with salt and pepper.
  • In a small pan, add roasted corn to sauce mixture and simmer over low heat for 5 minutes.
  • In large bowl, toss pasta with tomato green chili sauce and portion evenly in bowls.
  • Top with warm pork, sliced radish, queso fresco and a lime wedge
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