Pork Chile Verde & Eggs Recipe

Season and brown pork

Pat pork cubes dry with paper towels. Toss with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, add pork and brown on all sides, 6–8 minutes per batch. Transfer browned pork to a bowl and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pot and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Prepare green sauce

Meanwhile, place halved tomatillos, jalapeños, and cilantro in a blender. Add cumin, oregano and 1/2 cup of the chicken broth. Blend until mostly smooth (a few small bits are fine). Taste and add a pinch more salt if needed.

Combine and simmer

Return browned pork to the pot. Pour the blended tomatillo mixture over the pork and add the remaining 1/2 cup chicken broth. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until pork is very tender, 45–60 minutes. Stir occasionally and add a splash more broth or water if the sauce reduces too much.

Finish

When pork is tender, stir in 1 tablespoon lime juice and adjust seasoning with remaining 1/2 tsp kosher salt if needed. Keep warm while you prepare beans and eggs.

Heat a small saucepan over medium heat. Add the drained black beans, 1/2 tsp ground cumin and 1/2 tsp salt with 2–3 tbs water. Simmer, stirring occasionally, until warmed through and slightly thickened, about 6–8 minutes. If beans seem dry, add another tablespoon of water. Keep warm.

Crumble the queso fresco and chop cilantro. Arrange lime wedges for serving.

Warm tortillas

Stack tortillas and warm them in a dry skillet over medium heat 20–30 seconds per side, or brush lightly with 1 tbs oil/butter and warm until pliable and slightly toasted. Wrap in a clean towel to keep warm.

Scramble eggs

Crack eggs into a bowl, add 2 tbs milk (or water), 1/2 tsp salt and 1/4 tsp pepper. Whisk until blended and slightly frothy. Melt 1 tbs butter in a nonstick skillet over medium-low heat. Pour eggs into skillet and cook gently, stirring continuously with a rubber spatula, until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat to avoid overcooking.

Assemble and serve

To serve, place a warmed tortilla on a plate. Spoon 1/4–1/3 cup warmed black beans, top with 3–4 spoonfuls of pork chile verde (about 1/3–1/2 cup), then add a generous portion of scrambled eggs. Sprinkle with crumbled queso fresco and chopped cilantro. Offer lime wedges on the side. Repeat to make 4 servings; provide extra tortillas and queso for guests to customize.