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
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