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Roasted Pork Chilaquiles

Jonathan Cordon
Homemade red enchilada sauce sauteed with fried corn tortilla wedges, and topped with slow-roasted pork.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Breakfast, Main Course
Cuisine Mexican
Servings 6 people

Ingredients
  

Slow-Roasted Pork

  • 3 lbs Pork Loin Roast
  • 5 cloves Garlic peeled and cut in half lengthwise
  • 1 tbsp Liquid Smoke
  • 1 tbsp Kosher Salt

Chilaquiles

  • 1/2 cup Avocado Oil for frying
  • 12 Corn Tortillas cut into 8 wedges each
  • 8 Roma Tomatoes chopped
  • 1 Yellow Onion chopped
  • 2 Jalapeno Peppers sliced and seeds removed
  • 4 cloves Garlic
  • 2 1/2 cups Chicken Broth divided
  • 1 tbsp Avocado Oil

Instructions
 

Slow-Roasted Pork

  • Preheat oven to 325˚F.
  • Using a paring knife, make ten 1-inch slits all around the pork and insert a garlic clove half into each slit.
  • Rub pork with the liquid smoke and apply salt evenly.
  • Double-wrap tightly in foil, place on a baking sheet, and bake for 4.5 to 5 hours, until very tender and you can shred it.

Chilaquiles

  • For the homemade tortilla chips, heat 4 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
  • For the sauce, place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 2 cups of the broth. Blend until smooth.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the sauce and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the sauce, if needed. Taste and season with salt as needed.
  • Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
  • Serve warm garnished with the roasted pork, avocado or guacamole, crema, queso fresco, cilantro, and/or fried eggs, if desired.

Recipe Notes

Nutrition Info

Chilaquiles                                       Roasted Pork
Keyword Pork, Weeknight