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Breakfast Chilaquiles with Pork

Breakfast Chilaquiles with Pork


  • 2 pounds Good Roots® green chili peppers (roasted, peeled and seeded)
  • 1 pound tomatillos (quartered, fire roasted would be ideal)
  • 4 cloves garlic (chopped)
  • 2 tablespoons oil
  • 1 handful Good Roots Cilantro (stemmed, chopped)
  • 1 Good Roots Jalapeno Chilies (seeded, chopped)
  • 2 pounds Prairie Creek® Diced Pork ¾” (RFS# 36384)
  • 3 cups pork broth (or chicken broth)
  • 1/4 teaspoon sugar
  • salt (to taste)
  • 8 San Pablo® Corn Tortillas
  • 4 eggs (Sunny Side, Poached or Over Easy)
  • 1 small Good Roots Onion (thinly sliced)
  • crema (As needed)
  • 1/2 cup Cotija Cheese (grated)
  • Good Roots Cilantro (As needed, stemmed)
  • Good Roots Avocado (As needed)


  1. Run the green chilis through a food processor or blender. Measure in 1 cup of water, add the tomatillos, garlic, cilantro, and jalapeno and process to a smooth puree
  2. Press through a medium-mesh sieve into a bowl
  3. Brown the diced pork in a large Dutch oven with some oil.
  4. Add the Chile puree and cook until reduced to the consistency of tomato paste. Stir as needed
  5. Add the broth and simmer over medium-low heat for approximately 20 minutes. Season with sugar and salt. Yields approximately 2 quarts
  6. Turn off heat, cover with lid and let stand for 3-5 minutes (no longer).
  7. Wrap the tortillas in a towel and warm in the microwave for 15 seconds.
  8. Serve with crema, thinly sliced onion, fresh cilantro, queso, avocado, refried beans, eggs and tortillas.

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