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Monday, January 13, 2014

Huevos Rancheros Salsa Verde with Slow Roasted Pork

Huevos Rancheros Salsa Verde
with Slow Roasted Pork

        
 Roasted Salsa Verde

1 1/2 lb. tomatillos
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
1/2 cup chopped white onion
1/2 cup cilantro leaves
2 garlic cloves crushed
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon cumin
Salt to taste

Remove papery husks from tomatillos and rinse well.

Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar, and cumin in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season with salt to taste.

Makes 3 cups. You will use 1 cup for this recipe and have 2 cups to refrigerate and use on other dishes or with chips. 

 Huevos Rancheros & Slow Roasted Pork

1 (4 lb.) pork shoulder butt, roast
4 garlic cloves
1 cup chicken broth
1/4 cup chopped cilantro
3 tablespoons (or more) butter
1 tablespoon olive oil
4 corn tortillas
8 large eggs
1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
Salt & Pepper to taste

Preheat oven to 500 degrees F. Rub pork with olive oil, crushed garlic, salt & pepper. Place in a roasting pan and brown all side on the stovetop.
Turn roast fat side up and add ½ cup of chicken broth to roasting pan and place in oven. Bake at 500 degrees for 30 minutes. Bake at 250 degrees for an additional 3 ½ to 4 hours.
Transfer roast to cutting board and let stand 15 minutes. Pull    shreds apart with tongs into chunks.
In a small saucepan, use 1 cup of salsa verde and ½ cup of chicken broth. Bring to a boil and then simmer for about 5 minutes.

In a nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add 2 tortillas; cook about 1 minute per side. Transfer to baking sheet. Repeat with remaining tortillas, adding more butter to skillet as necessary. Melt 1 tablespoon butter in same skillet over medium heat. Crack 4 eggs into skillet. Cook eggs to desired doneness.

Add ¼ cup of salsa verde to plate, place tortilla on top, add shredded pork and top with eggs. You can add a little more salsa verde to the top of your eggs. Sprinkle with Monterey jack cheese and fresh cilantro. You can place plates in the oven to melt the cheese. Enjoy!