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Chilaquiles Rojos de Puerco recipe

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

  • Season pork cubes with salt and pepperand dust with flour.
  • Heat 1 tablespoon oil in deep skilletover medium heat, brown the pork cubes, turning to brown evenly,about 8 to 10 minutes. Remove pork from skillet and reserve.
  • Heat remaining oil in skillet and sautonion until soft, about 2 to 3 minutes; add garlic and sautone minute longer. Add salsa and broth, return pork to skillet.Bring to a boil, lower heat, cover and simmer pork for 45 minutes,until tender.
  • With the back of a fork or spoon, roughlychop or shred pork.
  • Break tortilla chips, if large, into rough,uneven pieces and add to skillet, stir well. Simmer briefly,for about one minute, just to soften chips.
  • Ladle soup into large shallow soup bowls,garnish each serving with cilantro, onion, cheese and crema.

    Serves 4.

    Recipe and photograph provided courtesyof Pork: The Other White Meat.

    Receta de como preparar sopa de pozole. Receta comida mexicana / Receta antojitos mexicanos

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