Green Chilaquiles Recipe

Green Chilaquiles Recipe
Staff Writer
Green Chilaquiles
Lisa Thompson Photography

Green Chilaquiles

There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers. This recipe packs a punch, too, with tomatillos and jalapeños bringing the heat.

Click here to see the Chefs' Favorite Hangover Cures story.

8
Servings
318
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons oil, plus more for deep frying
  • 2 pounds pork shoulder
  • Salt and pepper, to taste
  • 5 cloves garlic, chopped
  • 3 bay leaves
  • 2 pounds tomatillos
  • 2 onions, chopped
  • 2 jalapeños
  • 3/4 bunchs cilantro, chopped
  • 16 tortillas, cut into 8 pieces each
  • 2 tablespoons butter
  • 16 eggs, beaten
  • 1/2 cup Parmesan cheese, for garnish
  • 1 cup crème fraîche, for garnish

Directions

Preheat the oven to 350 degrees.

Heat the oil in a sauté pan over high heat. Generously season the pork shoulder with salt and pepper. Once the oil is shimmering, place the pork in the pan and sear on all sides. Add the garlic and bay leaves. Remove from heat and cover with aluminum foil and place in the oven. Bake for 45 minutes and remove from the oven. When cool enough to handle, shred the meat and set aside.

Meanwhile, place the tomatillos, ½ of the onion, and jalapeños in a saucepan. Add enough water to cover the tomatillos. Bring to a boil over high heat and add ½ bunch cilantro. Remove from heat, let cool, and transfer to a blender or food processor. Blend until a smooth consistency is achieved.

In a deep pot, heat about 1 inch of oil over medium heat to 350 degrees. Carefully slide the tortilla pieces into the hot oil in small batches. Fry until golden, about 1 minute or less. (When done, the oil should stop sizzling.) Drain and set aside.

Heat the butter in a large skillet over medium heat until the foam subsides. Add the eggs and allow to set for about 1-2 minutes. Reduce heat to low and scramble the eggs with a rubber spatula. Cook until nearly done, about 2 minutes. Mix in the cooked chips and shredded meat. Place on serving dish and garnish with Parmesan, crème fraîche, and the remaining ¼ bunch chopped cilantro and 1 cup onion. Serve hot.

Nutritional Facts

Total Fat
15g
21%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
94mg
31%
Carbohydrate, by difference
11g
8%
Protein
34g
74%
Vitamin A, RAE
9µg
1%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
41mg
4%
Choline, total
135mg
32%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
58mg
18%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
361mg
52%
Selenium, Se
46µg
84%
Sodium, Na
156mg
10%
Water
209g
8%
Zinc, Zn
9mg
100%

Chilaquiles Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chilaquiles Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.