Chilaquiles is a clever
Mexican cook’s way of using stale or dry tortillas. Here,
purchased tortilla chips or tostadas make the dish easy. Pork
cubes simmer to tenderness in a spicy broth, and the tortillas
are added right before serving. The garnishes dress the dish
perfectly for the table. This main dish soup can be served with
additional tortilla chips on the side.
Chilaquiles
Rojos de Puerco
1 pound boneless pork
country-style ribs or 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 chips
Garnishes:
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 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 to 10 minutes. Remove pork from skillet
and reserve.
Heat remaining oil in
skillet and sauté onion until soft, about 2 to 3 minutes;
add garlic and sauté 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.
Serves 4.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
