Smothered Eggs with Pork Green Chili and Grandma's Potatos
Chef Michael Boisseree, Sales Consultant/Division Chef, Omaha, Neb.
- 2 oz cubed pork
- 2 oz ladle of green chili
- 3 oz Grandma’s potatoes
- 2 eggs
- 1/2 tsp Cotija or queso fresco
- 2-3 warm corn tortillas
- 4 lb pork butt, bone in or boneless
- 1 lb tomatillos, washed and peeled fresh (approximately 10)
- 4 Anaheim chilies
- 2 poblano chilies
- 2 jalapeños
- 2 large white onions
- 3 cloves garlic, peeled and diced
- 1 tsp oregano leaves, dry (or 1 lb freshly chopped)
- 1 qt chicken stock, low sodium (or low sodium broth)
- 1 tbsp white wine vinegar
- 5 tsp ground black pepper
- 1 tbsp garlic, granulated
- 1/4 c kosher salt
- 2 tbsp vegetable oil
- 1 bunch cilantro, coarse chopped
- 3 lb gold potatoes, cut into one-inch cubes held in water
- 1 large white onion, peeled, cored and large diced
- 2 tbsp vegetable oil or bacon grease
- 1 tsp kosher salt
- On the flat top or in a pan over medium high heat, add one teaspoon of vegetable oil and three ounces potato mix and sear for three minutes. Also on the flat top or in a pan over medium heat, sear two ounces of cubed pork until crispy on all sides. Cook to order two eggs (I prefer over easy). Plate eggs next to the potatoes. Top the eggs with the crispy pork. Smother eggs with the green chili mixture. Garnish smothered eggs with a sprinkle of Cotija or queso fresco. Serve with warm corn tortillas.
- Preheat oven to 275 F. Liberally season pork butt on all sides with mix of two tablespoons salt, one tablespoon black pepper and one tablespoon granulated garlic.
- In a large pan over medium heat, sear pork butt on all sides. While pork is searing, slice one large white onion in half and slice into half rings and spread across the bottom of a high-walled roasting pan.
- Place seared pork butt on top of onions and pour in chicken stock. Cover with foil and cook in oven for eight hours. Remove from oven and allow to cool (removing bone, if there is one), cover and refrigerate overnight.
- Strain and reserve cooking liquid for green chili (refrigerate if not using right away).
- The next day, dice pork into one-inch cubes. Hold in refrigerator for service.
Green Chili Sauce
- Preheat oven to 400 F. Destem all chilies and rub chilies and tomatillos with vegetable oil. Peel and quarter one white onion and cut out the root. Drizzle with oil. Put onions and chilies into oven and roast for 10 minutes to 15 minutes to develop some color. Remove from oven and allow to cool.
- Deseed all chilies (gloves are recommended). Pour onions, chilies and tomatillos into a 12-quart stock pot on stove and turn to medium high heat. Add reserved cooking liquid from the pork, two tablespoons black pepper, oregano, garlic cloves and vinegar to the pot.
- In a six-quart or eight-quart pot, add three pounds of potatoes and enough cold water to cover by two inches. Bring to a boil over medium high heat. Boil until almost fork tender (approximately five minutes). Strain and cool.
- In a large pan or on a flat top over medium heat, add two tablespoons oil, onions and salt, and cook until caramelized, stirring occasionally. Remove from heat and allow to cool.
- Mix potatoes and onions together with one teaspoon salt, one teaspoon granulated garlic, one teaspoon ground black pepper, two teaspoons dark chili powder.