Chilaquiles In Chiles Verde Recipe

Name: Chilaquiles In Chiles Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds New Mexican green chili peppers roasted, peeled and seeded; 1 pound tomatillos quartered, fire roasted would be ideal; 4 cloves garlic chopped; 2 tablespoons oil; 1 handful cilantro stemmed, chopped; 1 jalapeno chilies seeded, chopped; 2 pounds pork shoulder diced; 3 cups pork broth or chicken broth; 1/4 teaspoon sugar; salt to taste; 8 ounces corn tortilla chips thick homemade-style, 8 to 12 loosely packed cups, depending on thickness, such as the ones you buy at a Mexican grocery; 4 eggs Sunny Side, Poached or Over Easy; 1 small onion thinly sliced; crema As needed; 1/2 cup cotija cheese grated, can use Queso Anejo; cilantro As needed, stemmed; avocado As needed

Servings: persons

2 pounds New Mexican green chili peppers roasted, peeled and seeded
1 pound tomatillos quartered, fire roasted would be ideal
4 cloves garlic chopped
2 tablespoons oil
1 handful cilantro stemmed, chopped
1 jalapeno chilies seeded, chopped
2 pounds pork shoulder diced
3 cups pork broth or chicken broth
1/4 teaspoon sugar
salt to taste
8 ounces corn tortilla chips thick homemade-style, 8 to 12 loosely packed cups, depending on thickness, such as the ones you buy at a Mexican grocery
4 eggs Sunny Side, Poached or Over Easy
1 small onion thinly sliced
crema As needed
1/2 cup cotija cheese grated, can use Queso Anejo
cilantro As needed, stemmed
avocado As needed

1
1. Run the green chiles to a food processor or blender. Measure in 1 cup of water, add the tomatillios, garlic, cilantro, and jalapeno and process to a smooth puree
2
2. Press through a medium-mesh sieve into a bowl
3
3. Brown the cubed pork shoulder in a large dutch oven with some oil.
4
4. Add the chile puree and cook until reduced to the consistency of tomato paste. Stir as needed
5
5. Add the broth and simmer over medium-low heat for approximately 20 minutes. Season with sugar and salt. Yields approximately 2 quarts
6
6. Raise the heat to medium-high and bring to a boil. Add and stir in chips, coating well. Turn off heat, cover with lid and let stand for 3-5 minutes (no longer).
7
7. Uncover the pot and check that the chips have softened nicely-they should be a little chewy, definitely not mushy
8
8. Serve with crema, thinly sliced onion, fresh cilanotro, queso, avacado, refried beans and eggs

1248

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds New Mexican green chili peppers roasted, peeled and seeded, 1 pound tomatillos quartered, fire roasted would be ideal, 4 cloves garlic chopped, 2 tablespoons oil, and more.

Yes, Chilaquiles In Chiles Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles In Chiles Verde

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