CHILAQUILES ROJOS DE PUERCO
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
1/2 cup chopped cilantro
1/4 onion, diced
1/2 cup grated Cotija cheese
1/2 cup crema Mexicana or sour cream
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.
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.
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.
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