Green Chilaquiles with Carnitas and Eggs


2 people

Cooking Time

15 minutes

Total Time

15 minutes

  • 8 oz. pork shoulder, cooked and broken into small pieces

  • 2 Tbsp all purpose flour

  • ¼ cup canola oil

  • 1 cup salsa verde

  • 1 Tbsp butter

  • 1 oz. Poblano Chilies, roasted, peeled, seeded and diced

  • ½ oz. roma tomatoes, diced

  • ½ tbs cilantro leaves

  • 1 Tbsp green onions, sliced

  • ¼ tsp salt

  • ⅛ tsp black pepper

  • 4 eggs, lightly beaten

  • ¼ oz parmesan cheese, grated

  • Tortilla chips

  • sour cream (optional)

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    1. Dredge the pieces of braised pork into the flour shaking off any of the excess.
    2. In a large nonstick skillet pour the canola oil and fry the floured pork until it is golden brown and crispy. Remove and transfer to a plate lined with a paper towel. Shred the pieces and set aside.
    3. In a small nonstick skillet over medium heat, heat up the salsa verde then set aside half for later.
    4. Crush a handful of tortilla chips by hand and add it to the skillet with the salsa verde tossing to incorporate.
    5. Place a few tortilla chips into the center of the bowl.
    6. Heat the butter in a large skillet over medium heat and add the pork, poblano chilies, roma tomatoes, cilantro and green onions tossing to incorporate.
    7. Season with salt and pepper and cook through.
    8. Add in the beaten eggs and cook until lightly scrambled and runny on the top and edges.
    1. Sprinkle in the parmesan cheese and add a handful of crushed tortilla folding to incorporate. 
    2. Layer the egg mixture on top of the chips in the bowl. 
    3. Sprinkle some roma tomatoes, green onions , cilantro leaves and parmesan cheese over the chilaquiles.  (sour cream is optional)
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