Green Chile Carnitas Benedict Recipe

Season and Brown Pork

Pat pork cubes dry and season with kosher salt, black pepper, cumin, and oregano. Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown pork on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.

Sauté Aromatics and Simmer

Reduce heat to medium and add diced onion to the same skillet. Sauté until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant. Return pork to the pan, add chopped roasted green chiles and 1 cup broth. Bring to a gentle simmer, cover, and reduce heat to low. Cook until pork is tender and easily shredded with a fork, 45–60 minutes (or transfer to a 325°F oven, covered, for 60 minutes).

Shred and Crisp

When pork is tender, remove lid and increase heat to medium-high. Use two forks to shred pork in the pan. Add 1 tablespoon butter and lime juice; stir and press pork into the pan to get some crispy browned edges, about 6–8 minutes. Taste and adjust seasoning with additional salt if needed. Keep warm while you prepare eggs and hollandaise.

Clarify and Melt Butter

Melt the 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and foamy. Remove from heat and keep warm. (If you prefer clarified butter, skim foam.)

Prepare Double Boiler

Bring 1–2 inches of water to a simmer in a medium saucepan. Use a heatproof bowl that fits snugly over the pan without touching the water. Reduce heat to maintain gentle steam under the bowl.

Emulsify Egg Yolks

In the bowl, whisk together egg yolks, lemon juice, cold water, salt, and cayenne. Place the bowl over the simmering water and whisk constantly until the mixture thickens slightly and is warm to the touch, about 2–3 minutes. Do not let the eggs scramble; remove from heat periodically if they heat too quickly.

Finish Hollandaise

Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to form a thick, glossy emulsion. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to loosen. Keep the hollandaise warm in a bowl set over (not in) warm water until ready to serve, up to 30 minutes. Taste and adjust lemon, salt, or cayenne.

Toast English Muffins

Split and toast the English muffins until golden. Keep warm.

Poach Eggs

Fill a wide shallow saucepan with about 3 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and gently slip one egg at a time into the water (or add eggs carefully without whirlpool for consistent shapes). Poach until whites are set and yolks are still runny, about 3–4 minutes for medium runny yolks. Use a slotted spoon to transfer eggs to a paper towel briefly to drain.

Assemble Benedicts

Place a toasted English muffin half on each plate. Top each half with a generous portion (about 3/4 cup) of the green chile carnitas, pressing slightly. Set a poached egg on top of the carnitas. Spoon 2–3 tablespoons of warm hollandaise over each egg. Garnish with chopped cilantro and a lime wedge on the side. Serve immediately with hash browns.

Prepare Potatoes

After shredding the russet potatoes, place them in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Transfer to a bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook Hash Browns

Heat 2 tablespoons vegetable oil or clarified butter in a nonstick skillet over medium-high heat until shimmering. Add the shredded potatoes in an even layer and press down with a spatula. Cook without disturbing until the underside is deep golden and crisp, about 6–8 minutes. Flip in sections (or invert onto a plate and slide back into pan) and cook the other side until golden, another 5–7 minutes. Adjust heat if browning too quickly. Transfer to a warm plate and keep in a low oven (200°F) until ready to serve alongside the benedicts.