Carnitas Huevos Rancheros
When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa
Total TimePrep: 35 min. Cook: 7 hours
- 1 boneless pork shoulder butt roast (3 pounds), halved
- 2 teaspoons olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 cup salsa
- 1/2 cup minced fresh cilantro
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 12 large eggs
- 1 jar (16 ounces) salsa
- 12 flour tortillas (6 inches), warmed and quartered
- 4 medium ripe avocados, peeled and sliced
- Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender.
- Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through.
- Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.