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Restaurants›Carmelita's Méxican Restaurant›Chile Verde & Eggs Recipe

Chile Verde & Eggs Recipe

Name: Carmelita's Méxican Restaurants CHILE VERDE & EGGS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1.25 lb pork shoulder, cut into 1/2-inch cubes; 2 tbsp vegetable oil; 0.5 cup yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 lb fresh tomatillos, husked and rinsed (or canned tomatillos, drained); 2 pcs jalapeño peppers, stemmed (seeded if milder); 0.5 cup fresh cilantro leaves, packed; 0.5 tsp ground cumin; 0.5 tsp dried oregano (preferably Mexican oregano); 1 cup chicken or vegetable broth; 1.5 tsp salt; 0.5 tsp black pepper, ground; 1 tsp lime juice (optional, for brightness); 2 pcs large eggs; 1 tsp butter or neutral oil (for frying); 0.125 tsp salt; 0.0625 tsp black pepper; 10 oz russet or Yukon gold potatoes, peeled and diced 1/2-inch; 1 tbsp olive oil; 0.5 tsp smoked paprika; 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup fresh cilantro leaves, roughly chopped; 3 pcs warm corn or flour tortillas; 2 wedges lime wedges (optional)

Inspired by Carmelita's Méxican Restaurant

Time1h 15m

Serves1

DICED PORK CHUNKS GREEN TOMATILLO SAUCE 2 EGGS OVER MEDIUM CILANTRO SERVED WITH TORTILLAS & HOUSE POTATOES

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Ingredients

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Chile Verde

1 1/4 lb pork shoulder, cut into 1/2-inch cubes

2 tbsp Tuscany sunflower oil

1/2 cup yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 lb fresh tomatillos, husked and rinsed (or canned tomatillos, drained)

2 pcs jalapeño peppers, stemmed (seeded if milder)

1/2 cup fresh cilantro leaves, packed

1/2 tsp Ground cumin

1/2 tsp dried oregano (preferably Mexican oregano)

1 cup Chicken or vegetable broth

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper, ground

1 tsp lime juice (optional, for brightness)

Eggs

2 pcs Large eggs

1 tsp butter or neutral oil (for frying)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

House Potatoes

10 oz russet or Yukon gold potatoes, peeled and diced 1/2-inch

1 tbsp olive oil

1/2 tsp Smoked paprika

1/4 tsp Onion powder

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

1/4 cup fresh cilantro leaves, roughly chopped

3 pcs warm corn or flour tortillas

2 wedges lime wedges (optional)

Method

Chile Verde

Brown the pork

Pat pork cubes dry and season lightly with 3/4 tsp of the salt and 1/4 tsp pepper. Heat a large skillet or Dutch oven over medium-high heat, add vegetable oil, then add pork in a single layer (work in batches if needed). Brown on all sides, about 6–8 minutes, then transfer browned pork to a plate.

Prepare tomatillo sauce

While pork browns, place tomatillos and jalapeños on a rimmed baking sheet or in a skillet and broil or roast at high heat (450°F / 230°C) until blistered and softened, about 8–10 minutes, turning halfway. Alternatively, boil tomatillos and jalapeños 6–8 minutes until softened.

Blend sauce

Transfer roasted tomatillos and jalapeños to a blender with half the chopped onion, all minced garlic, 1/4 cup cilantro, cumin, oregano and 1/2 cup broth. Blend until mostly smooth. Taste and season with 1/2 tsp salt and a pinch of pepper; add a teaspoon lime juice if desired.

Simmer pork in sauce

Return browned pork to the skillet or Dutch oven. Pour the blended tomatillo sauce over the pork. Add remaining 1/2 cup broth if the sauce seems thick. Bring to a gentle simmer, reduce heat to low, cover and simmer until pork is tender, about 30–40 minutes. Stir occasionally; if the sauce reduces too much, add a splash of water or broth. Adjust seasoning with remaining salt and pepper and fold in remaining cilantro at the end for freshness.

House Potatoes

While the pork simmers, preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, smoked paprika, onion powder, garlic powder, salt and pepper on a rimmed baking sheet in a single layer. Roast until golden and crisp, about 25–30 minutes, flipping once halfway through. Keep warm and crisp while finishing eggs and pork.

Eggs

When pork is nearly finished and potatoes are hot, heat a nonstick skillet over medium heat and add butter or oil. Crack 2 eggs into the pan and cook to over-medium: cook whites until set and yolks still runny but beginning to thicken on top, about 3–4 minutes. Season with remaining 1/8 tsp salt and a pinch of pepper. If you prefer firmer yolks, cover pan for 30–60 seconds.

To Serve

Warm tortillas in a dry skillet or wrapped in a towel in a low oven for a few minutes. Spoon a generous portion of chile verde onto a plate, place the two eggs over-medium atop the pork and sauce, sprinkle with chopped cilantro, and serve with tortillas and roasted house potatoes on the side. Offer lime wedges for squeezing over the dish.