Ingredients

  • Green Chile Sauce
  • 2 cups chili, Anaheim NM green chilies
  • 340 grams pork shoulder roast dices
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 small tomato concassed
  • 1 teaspoon ground cumin
  • 470 milliliters chicken stock
  • 1 tablespoon plain flour
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 2 cups masa corn flour
  • 1 ½ cups water
  • ½ cup cheddar cheese grated

Directions

1. Green Chile Sauce: Turn on broiler. Roast, peel, stem and seed chiles.
2. Sauté the pork until browned. Add onions and continue to sauté until soft. Add garlic. Pour off excess fat. Stir in chiles, tomato, cumin and broth. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Heat oil in small pan. Add flour and cook for 3 minutes. Stir some sauce into roux, then add to sauce. Simmer until thickened.
4. Huevos: Make tortillas. Keep 8 tortillas warm in oven to serve on side.
5. Heat sauce in shallow frying pan. Crack the eggs into the sauce, cover with a lid, and poach to the desired firmness.
6. Place the eggs and sauce on tortillas. Mound additional sauce around edges. Top with grated cheese and serve immediately.
7. Serve with fresh tortillas, refried beans or hash brown potatoes and fresh squeezed orange juice.

Notes
Serving Ideas:Original serves 4.


Categories
Pork, main courseVegetarian Main courseBreakfast ideas
Keywords
Pork, main courseVegetarian Main courseBreakfast ideas
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