Chilaquiles In Chiles Verde

• 2 pounds New Mexican green chili peppers roasted, peeled and seeded
• 1 pound tomatillos quartered, fire roasted would be ideal
• 4 cloves garlic chopped
• 2 tablespoons oil
• 1 handful cilantro stemmed, chopped
• 1 jalapeno chilies seeded, chopped
• 2 pounds pork shoulder diced
• 3 cups pork broth or chicken broth
• 1/4 teaspoon sugar
• salt to taste
• 8 ounces corn tortilla chips thick homemade-style, 8 to 12 loosely packed cups, depending on thickness, such as the ones you buy at a Mexican grocery
• 4 eggs Sunny Side, Poached or Over Easy
• 1 small onion thinly sliced
• crema As needed
• 1/2 cup cotija cheese grated, can use Queso Anejo
• cilantro As needed, stemmed
• avocado As needed

1. 1. Run the green chiles to a food processor or blender. Measure in 1 cup of water, add the tomatillios, garlic, cilantro, and jalapeno and process to a smooth puree
2. 2. Press through a medium-mesh sieve into a bowl
3. 3. Brown the cubed pork shoulder in a large dutch oven with some oil.
4. 4. Add the chile puree and cook until reduced to the consistency of tomato paste. Stir as needed
5. 5. Add the broth and simmer over medium-low heat for approximately 20 minutes. Season with sugar and salt. Yields approximately 2 quarts
6. 6. Raise the heat to medium-high and bring to a boil. Add and stir in chips, coating well. Turn off heat, cover with lid and let stand for 3-5 minutes (no longer).
7. 7. Uncover the pot and check that the chips have softened nicely-they should be a little chewy, definitely not mushy
8. 8. Serve with crema, thinly sliced onion, fresh cilanotro, queso, avacado, refried beans and eggs

new mexican, ideal, garlic, oil, handful cilantro, chilies, pork shoulder, pork broth, sugar, salt, corn tortilla, eggs, onion, cotija cheese, cilantro, avocado

Taken from www.yummly.com/recipe/Chilaquiles-in-Chiles-Verde-2254978 (may not work)