FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: 'A' to 'Cider' >  Chilaquiles Rojos de Puerco

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CHILAQUILES ROJOS DE PUERCO

Serves 4.

Ingredients
1 pound boneless pork country-style ribs
   OR boneless pork shoulder, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons flour
2 tablespoons vegetable oil, divided
1 onion, diced
3 cloves garlic, crushed
1 cup chile and tomato salsa
2 14 1/2-oz. cans chicken broth
4 handfuls corn tortilla chips

Garnishes:
1/2 cup chopped cilantro
1/4 onion, diced
1/2 cup grated Cotija cheese
1/2 cup crema Mexicana or sour cream
 

Cooking Directions

Season pork cubes with salt and pepper and dust with flour.

Heat 1 tablespoon oil in deep skillet over medium heat, brown the pork cubes, turning to brown evenly, about 8-10 minutes.

Remove pork from skillet and reserve.

Heat remaining in skillet and sauté onion until soft, about 2-3 minutes; add garlic and sauté one minute longer.

Add salsa and broth, return pork to skillet.

Bring to a boil, lower heat, cover and simmer pork for 45 minutes, until tender.

With the back of a fork or spoon, roughly chop or shred pork.

Break tortilla chips, if large, into rough, uneven pieces and add to skillet, stir well.

Simmer briefly, for about one minute, just to soften chips.

Ladle soup into large shallow soup bowls, garnish each serving with cilantro, onion, cheese and crema.

Note: Nutritional information is based on using parmesan cheese for the Cotija cheese.

Serving Suggestions
Chilaquiles is a clever Mexican cook’s way of using stale or dry tortillas. Here, purchased tortilla chips or tostadas make the dish easy. Pork cubes simmer to tenderness in a spicy broth, and the tortillas are added right before serving. The garnishes dress the dish perfectly for the table. This main dish soup can be served with additional tortilla chips on the side.

Nutrition Facts
Calories 482 calories; Protein 28 grams; Fat 33 grams; Sodium 1794 milligrams; Cholesterol 90 milligrams; Saturated Fat 12 grams; Carbohydrates 22 grams; Fiber 2 grams

 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

RELATED RECIPES

 Soups with Meat: 'A' to 'Cider'  |  All In One Fiesta Stew Pot  |  Autumn Pork & Apple Stew  |  Autumn Pork, Vegetable & Ale Stew  |  Awesome Autumn Stew  |  Bean Soup w/ Smoked Sausage  |  Beef Barley Soup  |  Beef Barley Soup, Hearty  |  Beef Rib and Barley Soup  |  Beef Barley and Lentil Soup  |  Beef Barley and Lima Soup  |  Beef Bouillon (1896)  |  Beef Bouillon (1902)  |  Beef Broth (without bones)  |  Beef Broth (Roasted Bones)  |  Beef Burgundy  |  Beef and Lentil Stew  |  Scandinavian Beef & Potato Stew  |  Beef and Red Wine Stew  |  Beef Stew with Pimento & Rum  |  Beef or Turkey Stew  |  BLT Soup  |  Black Eyed Pea Soup with Beef  |  Borsch, Irina Shved's  |  Bow Tie Sausage Soup  |  Brunswick Stew, Fast  |  Burgoo, Kentucky  |  Burgoo, Kentucky Burgoo 2  |  Burgoo: Two Day Burgoo  |  Burgout, Kentucky Burgout (1904)  |  Burgoo, Senator McConnell's  |  Calabrian Pork Stovetop Stew  |  Calf's Head Soup (1904)  |  Camp House Stew  |  Castilian Stew  |  Castillian Garlic Soup  |  Catalan Beef Stew  |  Cerdo Con Lima  |  Cheesy Potato Ham Chowder  |  Cheesy Spinach Lasagne Soup  |  Chilaquiles Rojos de Puerco  |  CHILI RECIPES >>>  |  Chipotle Pork Stew w/Dried Plums  |  Cholent  |  Cholent: Dafina, Moroccan Jewish  |  Cholent, Tunisian Jewish  |  Cider Beef Stew  |  Cider Braised Spicy Pork Stew 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages