Hoe Benny Recipe

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the ground pork. Break up with a spatula and cook until it begins to brown, about 4–5 minutes.

Add minced garlic, smoked paprika, ancho or chili powder, cumin, salt and black pepper. Continue to cook, stirring, until pork is well browned and slightly crispy, 3–4 more minutes.

If mixture seems dry, add 1 teaspoon apple cider vinegar and stir. Taste and adjust seasoning. Reduce heat to low and keep warm while you prepare the other components (or transfer to a bowl).

Combine diced tomatoes, red onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tablespoon lime juice and 1/2 teaspoon salt; stir to combine. Let sit at room temperature for at least 10 minutes to marry flavors (can be made ahead and refrigerated).

Split the English muffins and toast them: heat a skillet over medium heat, add 1 tablespoon butter, place muffin halves cut-side down and toast until golden brown, about 2–3 minutes. Keep warm.

Prepare the avocado: halve, pit and scoop the avocado into a bowl. Mash lightly with a fork and add a squeeze of lime (about 1/2 the lime), 1/4 teaspoon salt and a pinch of black pepper. Stir to a chunky spread.

Cook the eggs (over-medium)

In a nonstick skillet, heat 1 teaspoon butter or oil over medium heat. Crack two eggs into the skillet and cook until whites are mostly set, about 2 minutes. Gently flip and cook 30–60 seconds more until yolks are still slightly runny but the white is set—this yields an over-medium egg. Repeat for the second two eggs or cook all four at once if your pan is large enough. Season eggs with a pinch of salt and black pepper.

Warm the cooked chorizo briefly in the skillet if it has cooled, about 1–2 minutes, to reheat and crisp edges.

Assemble each stack: spread a generous spoonful of mashed avocado on the bottom English muffin half. Top with about 3 ounces (roughly half) of the chorizo. Place two over-medium eggs on top of the chorizo. Spoon 2 tablespoons pico de gallo over the eggs. Sprinkle with 1/4 cup shredded cheddar and drizzle 2 tablespoons melted queso over the stack. Finish with 2 tablespoons crema drizzled or dotted over the top. Place the muffin top on the side or slightly askew. Repeat for second serving.

Optional: garnish with extra cilantro leaves, a squeeze of lime, and a few grinds of black pepper.

In a bowl toss mixed greens, sliced cucumber and radish. In a small bowl whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over salad and toss gently. Serve alongside the stacked English muffins.