Finding Out Why This Pizza Has Gone Viral...

Ingredients

• 1.5 lb Pork Shoulder (trimmed of excess fat, cut into 1.5‑inch cubes)
• 1.5 tsp Kosher Salt (divided: 1 tsp for pork seasoning, 0.5 tsp for dough)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (high smoke point for browning)
• 3 pcs Garlic Cloves (peeled and minced)
• 2 pcs Dried Guajillo Chilies (seeds removed)
• 2 pcs Dried Ancho Chilies (seeds removed)
• 1 cup Water (for simmering chilies)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tbsp Apple Cider Vinegar
• 1 tsp Sugar
• 1 cup Chicken Stock (low‑sodium)
• 1 cup Masa Harina (corn flour treated with lime (nixtamalized))
• 1 tsp Baking Powder
• 0.75 cup Warm Water (adjust to achieve Play‑Doh consistency)
• 2 tbsp Olive Oil (1 tbsp for dough, 1 tbsp for sauce)
• 1 cup Crushed Tomatoes (no added herbs)
• 1 cup Mozzarella Cheese (shredded)
• 0.25 cup Hatch Green Chilies (diced; fresh Hatch preferred)
• 20 slices Pepperoni (standard sliced pepperoni)

Instructions

1. Season and Brown Pork

   Season the pork cubes with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbsp vegetable oil in a large pot over medium‑high heat and brown half the pork cubes, turning until all sides are browned but not cooked through. Remove and set aside; repeat with remaining pork.

   Time: PT10M

2. Toast Garlic and Dried Chilies

   Add the minced garlic to the pot and toast for 30‑45 seconds. Add the seed‑removed guajillo and ancho chilies and toast another 30 seconds. Pour in 1 cup water, stir, and let the mixture simmer gently for 5 minutes to soften the chilies.

   Time: PT5M

3. Blend Chili Sauce

   Transfer the softened chilies, garlic, and cooking liquid to a blender. Blend until completely smooth, adding a little extra water if needed.

   Time: PT5M

4. Combine Sauce Ingredients and Simmer Pork

   Return the blended sauce to the pot. Stir in 1 tsp cumin, 1 tsp dried oregano, 1 tbsp apple cider vinegar, 1 tsp sugar, and 1 cup chicken stock. Add all browned pork cubes and any accumulated juices. Simmer uncovered over low heat, stirring every 5‑10 minutes, for 35 minutes until the pork is fork‑tender and easily shreds.

   Time: PT35M

5. Shred Pork and Reserve Filling

   Remove the pork from the pot and shred with two forks. Reserve about ½ cup of shredded pork for the stuffed crust; set the rest aside for topping if desired.

   Time: PT5M

6. Prepare Simple Tomato Sauce

   In a small bowl combine 1 cup crushed tomatoes, 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Stir until blended.

   Time: PT5M

7. Make Masa Dough

   In a mixing bowl combine 1 cup masa harina, 1 tsp baking powder, and 0.5 tsp kosher salt. Add 1 tbsp olive oil and ¾ cup warm water. Mix until a smooth, Play‑Doh‑like dough forms.

   Time: PT10M

8. Shape the Pizza Base

   Place a sheet of parchment on a flat surface. Form the dough into a ball, then flatten with your hands and roll with a rolling pin to an 8‑inch circle about 1/8‑inch thick.

   Time: PT10M

9. Stuff the Crust

   Evenly distribute the reserved shredded red chili pork around the outer edge of the dough, leaving a ½‑inch border. Fold the edge over the pork and press to seal, creating a stuffed crust.

   Time: PT5M

10. Pre‑heat Oven

    Preheat the oven to 425°F (220°C).

    Time: PT10M

    Temperature: 425°F

11. Par‑bake Crust

    Transfer the pizza (still on parchment) onto the pre‑heated baking sheet. Bake for 5‑6 minutes until the crust begins to set but not fully browned.

    Time: PT6M

    Temperature: 425°F

12. Add Toppings

    Remove the crust from the oven. Spread the simple tomato sauce evenly, sprinkle 1 cup shredded mozzarella, add diced Hatch green chilies, and arrange pepperoni slices over the top.

    Time: PT5M

13. Finish Baking

    Return the pizza to the oven and bake 7‑9 minutes, or until cheese is melted and bubbly and the crust is golden. If the bottom is not crisp, transfer the pizza to a hot flat‑top skillet and sear for 2 minutes.

    Time: PT9M

    Temperature: 425°F

14. Serve

    Remove pizza, let rest 2 minutes, then slice and enjoy the stuffed‑crust surprise.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

30g

Carbohydrates

80g

Fat

70g

Fiber

5g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt
• Instead of Kosher Salt: Sea Salt
• Instead of Vegetable Oil: Canola Oil
• Instead of Dried Guajillo Chilies: Dried New Mexico chilies
• Instead of Dried Ancho Chilies: Dried Pasilla chilies
• Instead of Dried Oregano: Mexican Oregano
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Sugar: Honey (reduce amount)
• Instead of Chicken Stock: Vegetable Stock
• Instead of Olive Oil: Canola Oil
• Instead of Crushed Tomatoes: Fresh diced tomatoes (blended)
• Instead of Mozzarella Cheese: Monterey Jack
• Instead of Hatch Green Chilies: Jalapeño (less sweet)
• Instead of Pepperoni: Spicy salami

Equipment Needed

• Large Pot
• Blender
• Mixing Bowl
• Rolling Pin
• Parchment Paper
• Baking Sheet
• Oven
• Spatula
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Browning the pork cubes for flavor
• Simmering the chili‑pork sauce until the meat is shreddable
• Achieving the correct Play‑Doh consistency for masa dough
• Sealing the stuffed crust without gaps
• Finishing the pizza with a brief skillet sear for crust crispness

Chef Tips from the Video

• Use Hatch green chilies for authentic New Mexican heat; they add a sweet, smoky flavor.
• If you can't find guajillo or ancho chilies, substitute with equal parts smoked paprika and mild dried chilies.
• For extra smoky depth, add a pinch of smoked salt to the pork sauce.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the red chili pork sauce a day ahead; refrigerate and reheat before assembling.
• Masa dough can be refrigerated for up to 12 hours; bring to room temperature before rolling.

Frequently Asked Questions