Chilaquiles Rojos De Puerco

• 1 pound boneless country style pork ribs OR boneless pork shoulder, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons flour
• 2 tablespoons vegetable oil divided
• 1 onions diced
• 3 cloves garlic crushed
• 1 cup salsa
• 29 ounces chicken broth
• 4 handfuls corn tortilla chips
• 1/2 cup cilantro chopped, for garnish
• 1/4 onions diced, for garnish
• 1/2 cup cotija grated, for garnish
• 1/2 cup crema mexicana OR sour cream, for garnish

1. Season pork cubes with salt and pepper and dust with flour. Heat 1 tablespoon oil in deep skillet over medium heat, brown the pork cubes, turning to brown evenly, about 8-10 minutes. Remove pork from skillet and reserve. Heat remaining in skillet and saute onion until soft, about 2-3 minutes; add garlic and saute one 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, roughly chop 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.

country style pork, salt, black pepper, flour, vegetable oil, onions, garlic, salsa, chicken broth, tortilla chips, cilantro, onions, cotija grated, crema mexicana

Taken from www.yummly.com/recipe/Chilaquiles-Rojos-de-Puerco-2247981 (may not work)