Pork Chile Verde Omelette Recipe
Tender chunks of pork bathed in rich, flavorful green chile sauce, wrapped in a fluffy omelette with melted cheese.
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Ingredients
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Pork Chile Verde
Omelette & Assembly
Method
Pork Chile Verde
- 1
Season and sear pork
Pat the cubed pork dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in a single layer (sear in batches if necessary), brown the pork on all sides, about 3–4 minutes per batch. Transfer seared pork to a plate and set aside.
- 2
- 3
Prepare green chile sauce
Meanwhile, preheat a broiler or a hot skillet and roast the tomatillos until softened and lightly charred (about 5–7 minutes under a broiler, turning once). If you haven't already, roast the poblanos/Anaheim peppers over an open flame or under the broiler until skins are blistered; place them in a bowl covered with plastic wrap or a sealed container for 10 minutes to steam, then peel and discard skins and seeds if desired. In a blender, combine the roasted tomatillos, peeled poblanos, jalapeño (if using), cilantro, 1 tsp ground cumin, 1 tsp dried oregano, and 1 cup stock. Blend until mostly smooth — a little texture is fine.
- 4
Simmer pork in sauce
Return the seared pork to the pot with the softened onions. Pour the blended green sauce over the pork, scraping the blender to get all the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until pork is tender and sauce has thickened slightly, about 35–45 minutes. Stir occasionally and add a splash more stock if the sauce reduces too much. Taste and adjust seasoning with additional salt or lime juice (start with 1 tbsp fresh lime juice).
- 5
Finish
When pork is fork-tender and sauce is balanced, remove from heat. Shred larger pieces slightly with two forks if desired so the pork pieces are bite-sized and easy to fold into an omelette. Keep warm while you prepare the omelettes.
Omelette & Assembly
- 6
Beat eggs
Crack 6 large eggs into a bowl. Add 2 tbsp milk or half-and-half, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk vigorously until blended and slightly frothy — this yields a fluffier omelette.
- 7
Cook omelette
Heat a 10–12-inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat the pan. Pour half of the beaten eggs into the pan and tilt to evenly coat the bottom. As the edges set (about 30–45 seconds), gently lift edges with a spatula and tilt the pan to let uncooked eggs flow underneath. Continue until the top is mostly set but still slightly moist, 1–2 minutes. Sprinkle half of the shredded cheese over one side of the omelette and spoon about 1/3 to 1/2 cup of warm pork chile verde (with some sauce, but not overly runny) over the cheese. Fold the omelette in half with the spatula and slide onto a plate. Repeat with remaining 1 tbsp butter, eggs, cheese, and chile verde to make a second omelette.
- 8
Finish and garnish
If desired, briefly cover each plated omelette with a lid or tent with foil for 30 seconds to melt the cheese fully. Garnish with chopped cilantro and serve immediately with lime wedges on the side to squeeze over the omelette.
- 9
Serving suggestion
Serve each omelette with extra spoonfuls of chile verde on the side or over the top, warm tortillas, and refried or black beans if desired.