Green Chilaquiles with Carnitas & Eggs
Servings: 2
Ingredients
- 8 oz. Pork Shoulder, cooked, broken into 4 pieces*
- 2 Tbls. All Purpose Flour
- 1/4 cup Canola Oil
- 9 ea. Thick Tortilla Chips
- 1 cup Salsa Verde*
- 9 ea. Thick Tortilla Chips
- 1 Tbl. Butter
- 1 oz. Poblano Chiles, roasted, peeled, seeded, diced 1/2”
- 1/2 oz. Roma Tomatoes, diced 1/4”
- 1/2 Tbl. Cilantro Leaves
- 1 Tbl. Green Onions, sliced thin
- 1/4 tsp. Coarse Salt
- 1/8 tsp. Black Pepper, ground
- 4 ea. Whole Fresh Eggs, lightly beaten
- 1/4 oz. Parmesan Cheese, grated
Directions
- Dredge the pieces of Braised Pork into the Flour, shaking off any excess.
- Place Canola Oil in a large non-stock sauté pan, and pan fry the floured Pork until golden brown and crispy turning frequently to avoid burning (2 mins.). Remove and transfer to a plate lined with a paper towel. Pull the pork into walnut sized pieces set aside and keep warm.
- Place the Salsa Verde in a small non-stick sauté pan and warm over medium heat. Pour off half of the sauce and reserve warm.
- Crush (by hand) the Tortilla Chips (9 ea.) into 1-1/2" to 2" pieces and place in the small non-stick sauté pan with the Salsa Verde. Gently mix together until the Chips are evenly coated and thoroughly heated through (2 mins.) on medium heat.
- Place a few Tortilla Chips (9 ea.) into the center of a bowl.
- Heat the Butter to a light sizzle in a large non-stick pan set over medium-high heat. Add the Pork, Roasted Poblano Chiles, Roma Tomatoes, Cilantro leaves and Green Onions into the pan, tossing to incorporate.
- Season with Salt and Pepper and cook until thoroughly heated through.
- Add the beaten Eggs into the pan, stirring to incorporate. Cook until the eggs are lightly scrambled and still very runny on top and around the edges.
- Sprinkle the grated Parmesan Cheese into the eggs. Add the hand-crushed Tortilla Chip/Salsa Verde mix into the pan, folding quickly to incorporate.
- Layer the Egg Mix into the bowl, mounding it as high as possible on top of the chips.
- Ladle the remaining Salsa Verde over the Egg Mix and around the ingredients, covering the open areas within the rim of the bowl.
- Place the Tortilla Chips (6 ea.) onto the Egg Mix, allowing some to fall onto the bowl.
- Sprinkle the Roma Tomatoes, Green Onions, Cilantro leaves and grated Parmesan Cheese evenly over the Chilaquiles and Chips.
- Dollop the Sour Cream on top of the Chilaquiles (centered).
Recipe Notes
*Many Quality recipes can be found online