You’ll Need
For the Chile Verde
750g pork shoulder, cut into 2cm pieces
1 tbsp vegetable oil
1 onion, finely diced
500g tomatillo salsa verde
150ml chicken stock
1 tsp ground cumin
1 tsp dried oregano
Juice of 1 lime
For the Cornbread Top
120g fine cornmeal
80g self-raising flour
½ tsp sea salt
1 egg
160ml buttermilk
40g melted butter
75g mature Cheddar, grated
Optional but dangerous
Soured cream
Pickled jalapenos
Extra Cheddar
Method
Preheat your air fryer to 200°C.
Toss the pork with the oil and air fry in a heatproof dish for 8 minutes.
Add the onion and cook for 4 minutes, stirring once.
Stir in the salsa verde, stock, cumin and oregano.
Cover tightly with foil and air fry at 170°C for 42-48 minutes until the pork is tender.
Stir in the lime juice and divide the chile verde between four heatproof pots.
Mix the cornmeal, flour and salt, then stir in the egg, buttermilk, butter and Cheddar.
Spoon the batter over the pots and air fry at 180°C for 12-15 minutes.
Check the pork is piping hot and the cornbread is set and golden.