Top Chef

Kelly Liken's winning dish in last week’s school lunch elimination challenge was a big hit with the kids, and with good reason — kids love tacos. (And by the way, Kelly would want you to know that it was her idea, and all her idea!) What most of them don't love, though, is a lot of spice.

For this week’s winning dish remix, Brooklyn chef Jessica Hulett brings the fire to pork carnitas, fusing Kelly’s dish with the flavors of Arnold and Lynne's winning sides (roasted corn salad and black bean cake with crispy sweet potatoes, respectively) to make an easy weeknight meal that's all grown up.

Pork carnitas typically simmer for two to three hours. Kelly saved time by using a pressure cooker, something that most of us don't have hanging out in the kitchen. To get hers ready in under an hour, Jessica cuts the pork into small chunks, and uses store-bought tortillas. You definitely won’t notice the difference — these tacos are lip-smacking good!

Spicy Pork Carnitas with Sweet Potato, Corn and Black Bean Hash
Serves 4

Ingredients:

Carnitas:
2 tbsp. olive oil
1 14.5-ounce can whole peeled tomatoes
1/2 red onion, finely chopped
1 garlic clove, chopped fine
2 chipotle peppers in adobo, chopped fine
Juice of 1 lime
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1 1/2 lbs. pork shoulder, cut into 1-inch cubes
1 1/2 c. water
8 corn tortillas, warmed
1 avocado, diced
1/4 c. cilantro, roughly chopped

Hash:
1 tbsp. olive oil
2 sweet potatoes, cut into 1/2-inch cubes
1 15.5-ounce can black beans, drained and rinsed
2 c. frozen corn kernels, thawed
1/2 tsp. salt
3/4 tsp. coriander
Freshly-ground black pepper, to taste
1/4 cup water

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add tomatoes, onions, garlic, and chipotles and cook, stirring occasionally, until tomatoes start to break down, about 3 to 4 minutes. Break tomatoes up with a spoon or potato masher.

2. Add lime, cumin, chili powder, oregano, and salt and stir well. Add pork and water and bring to a boil. Cover, reduce heat to a simmer, and cook until tender, about 40 minutes.

3. In a large skillet, heat olive oil over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until lightly browned and tender, about 5-7 minutes. Add corn, beans, salt, pepper, coriander, and water and cook until liquid evaporates, about 2 to 3 minutes.

6. Uncover pork, turn heat up to high and cook until most of the liquid is evaporated, about 10 minutes. Serve in warmed tortillas, garnished with cilantro and avocado.