Chilaquiles is a clever Mexican cook’sway of using stale or dry tortillas. Here, purchased tortillachips or tostadas make the dish easy. Pork cubes simmer to tendernessin a spicy broth, and the tortillas are added right before serving.The garnishes dress the dish perfectly for the table. This maindish soup can be served with additional tortilla chips on theside.
Recipe: Chilaquiles Rojosde Puerco
1 pound boneless pork country-style ribsor boneless pork shoulder, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons all-purpose flour
2 tablespoons vegetable oil – divided use
1 onion, diced
3 cloves garlic, crushed
1 cup chile and tomato salsa
2 (14 1/2-ounce) cans chicken broth
4 handfuls corn tortilla chipsGarnishes:
1/2 cup chopped cilantro
1/4 onion, diced
1/2 cup grated Cotija cheese
1/2 cup crema Mexicana or sour cream
Recipe and photograph provided courtesyof Pork: The Other White Meat.
Receta de como preparar sopa de pozole. Receta comida mexicana / Receta antojitos mexicanosIf the Chilaquiles Rojosde Puerco recipe was useful and interesting, you can share it with your friends or leave a comment.