Pork & Tortilla Casserole (Chilaquiles de Puerco)

Jun 02, 2023June 2, 20230 1
Pork & Tortilla Casserole (Chilaquiles de Puerco) bursting with flavor
in Mexican

Prep

40 min

Cook

1 hr 20 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 corn tortillas , cut in half then into 1/2 `` strips
2 lbs boneless pork shoulder , fat removed and cut into 1 1/2 inch cubes
2 medium onions , sliced thinly
1 teaspoon salt
water
1/2 cup vegetable oil
2 frsh poblano chiles , roasted , seededand deveined or 2 anaheim chilies
2 cloves garlic , minced
1/2 teaspoon cumin
1 can tomatillos , undrained , chopped
1 cup cream
1/4 cup cilantro , coarsley chopped
1 cup monterey jack cheese , shredded
1 cup mild cheddar cheese , shredded
6 tomatoes , slices cut in half
1/2 cup light sour cream or 1/2 cup single cream
fresh sprigs cilantro

Nutrision Information

Servings Per Recipe
6
Calories
917
Sugar
7g
Fat
64g
Pork & Tortilla Casserole (Chilaquiles de Puerco) is a traditional Mexican breakfast dish that has grown in popularity due to its delicious blend of flavors. The dish is packed with tender chunks of pork, served with crispy corn tortilla chips drenched in a thick, creamy sauce of roasted poblano chilies and tomatillos. This dish can be served for breakfast, lunch or dinner and is perfect for sharing with family or friends. It is known to offer a burst of flavor in every bite.

Instructions

1.Heat 1/4 cup of the oil until hot in a large heavy skillet over high heat. Add the tortilla strips and fry until crisp and lightly browned. Transfer the strips to a paper-towel-lined baking sheet and sprinkle lightly with salt.
2.Heat the remaining 1/4 cup of oil in the same skillet until hot. Add the pork, the onions and the 1 teaspoon of salt; cook over high heat until the meat is browned and the onions are tender (approx. 12-15 minutes).
3.Add the garlic and cook for a minute, then increase the heat to high and pour in enough water to almost cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for about 1 hour until the meat is tender.
4.Preheat the oven to 400* F. In a blender, puree the poblano chilies with the can of tomatoes, cream, cumin and cilantro until smooth.
5.Spread about 1/2 of the tortilla strips in the bottom of a 13x9-inch baking dish, then spoon 1/2 of the meat mixture on top. Pour 1/2 of the poblano sauce over the meat, followed by 1/2 of the cheese slices. Layer the remaining tortilla strips, meat, poblano sauce and cheese on top.
6.Arrange the sliced tomatoes on top, then spoon over the sour cream. Bake, uncovered, for about 15 to 20 minutes until the cheese is melted and bubbly. Let rest for about 10 minutes, garnish with fresh cilantro sprigs and serve.

PROS

This dish is incredibly flavorful and satisfying.

The pork provides a good source of protein, and the vegetables provide additional vitamins and minerals.

Being versatile, it can be eaten as breakfast, lunch or dinner.

CONS

The dish is high in fat and calories, so it should be eaten in moderation as part of a balanced diet.

It requires some time and preparation.

HEALTH & BENEFITS

This dish is a good source of protein, vitamin A and vitamin C.
It contains antioxidants such as cumin and tomatillos, which are known to boost immunity and reduce inflammation.
Tomatoes have been linked to reducing the risk of cancer and heart disease.

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