WEEKDAYS 1e|12c|p

Braised Pork Chilaquiles

Michael Symon
Servings: 4
2+ hr

Michael Symon's Braised Pork Chilaquiles are a home run!

  • Ingredients
  • step-by-step directions
For the Tomatillo Sauce:
  • 8 tomatillos (husked, washed and halved)
  • 1 red onion (peeled, sliced)
  • 4 garlic cloves (peeled, smashed)
  • 1 jalapeno (split in half lengthwise)
  • 3/4 cup olive oil (divided)
  • 4 corn tortillas (cut into strips)
  • 2 teaspoons chipotles in adobo (pureed)
  • 2 1/2 teaspoons fresh lime juice
  • 1 1/4 cups chicken stock (plus more if necessary)
  • 1/2 cup cilantro leaves (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
For the Pork:
  • 1 1/2 pounds pork shoulder (cut into 2-inch steaks)
  • ground coriander (to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Fried Tortillas:
  • 2 cups vegetable oil
  • 8 whole 6-inch corn tortillas
Fried Eggs:
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • Kosher salt and freshly ground black pepper (to taste)
  • To Garnish:
  • cilantro leaves
  • Cotija cheese (ground)
  • jalapenos (thinly sliced)
  • For the Tomatillo Sauce: Preheat the oven to 350ºF.
  • On a sheet tray, spread out the tomatillos, onion, garlic and jalapenos in an even layer. Drizzle with olive oil then place in the oven to roast for about 30 minutes, until the vegetables soften and begin to give up their juices and caramelize. Remove from the oven and set aside.
  • After the tomatillo mixture comes out of the oven, heat a saute pan over medium heat and add 1/4 cup of olive oil to the pan. Once oil is shimmering add the tortillas and cook, stirring occasionally until the tortillas begin to brown and crisp. After the tortillas are crisp, add the roasted tomatillo mixture along with any pan juices and the chipotle puree, lime juice and chicken stock. Season with 1 1/2 teaspoons of salt and bring the mixture up to a simmer. Cook for 2-3 minutes, or until the tortillas soften, then pour the mixture into a blender or food processor. Add the cilantro and puree until smooth. Add the remaining 1/4 cup of olive oil as you puree to loosen it up a bit. Keep chicken stock on hand to thin the sauce as needed. Pour into a small sauce pot to keep warm while you sear the pork.
  • For the Pork: Preheat a heavy bottomed pan over medium high heat and add a drizzle of olive oil. Season the pork with coriander, salt and black pepper then sear until deep golden brown on both sides. Pour in the smooth tomatillo sauce then reduce to a simmer and cook until the pork is tender, about 3 hours. Shred and break up the pork then keep warm while you assemble the rest of the dish.
  • For the Fried Whole Tortillas: Place the vegetable oil in a small Dutch oven over medium heat and bring it to about 350ºF. Drop the whole tortillas 1 or 2 at a time, being careful not to overcrowd the pan. Fry on both sides until light golden brown and crisp then remove to a platter lined with paper towels to drain and lightly season with salt. Repeat until all of your tortillas are fried then set aside.
  • For the Fried Eggs: Place a saute pan over medium heat and add butter. Gently pour in the eggs into an even layer. Season with Kosher salt and freshly ground black pepper then cook until the whites are completely set but the yolks are still runny.
  • To Assemble: Break up 1-2 whole crispy tortillas on to a plate. Spoon a little of the pork and tomatillo sauce over the top so the tortillas start to soften. Add 1-2 fried eggs followed by a sprinkle of cotija cheese and a cilantro leaves. Add more sauce over the top if you prefer. Serve with thinly sliced jalapenos.
  • Tip: To ensure crispy fried tortillas, drain them in a single layer instead of stacked on top of one another!
Similar categories: Mexican Pork
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