so i woke up sunday morning craving huevos rancheros.. my recipe here.. but pete wanted pork chili verde.. my recipe found here.. it then clashed in my head like when the mighty isis would raise her wrists above.. the house shook..lightening crashed.. why don't you combine the two!!! ok i do have a flare for the dramatic but you get the idea how excited i was when i realized we could both have what we wanted.. and since i didn't want to wait forever i actually used my pressure cooker, which i haven't used in forever.. it turned out perfect, pete said he liked it better than when i cooked it the other way.. he actually called it "restaurant quality" he said "i would pay for this breakfast.." which i said good gimmie 20 bucks!! he :)
cooking time: 1 1/2 hours
2 eggs per person
2 oz. 2% sharp shredded cheddar cheese
low fat sour cream
2 corn tortillas per person
pork chili verde (recipe below)
in a small non stick pan, lightly spray the pan with spray oil then over medium low heat cook your eggs.. for best results crack your egg slightly then directly over the spot you want your egg and as close as you can get to the pan open your egg with your fingers and let the yolk and white gently drop into your pan..once it starts to cook add salt and pepper then cover and cook until sunny side up or to your preference...in an iron skillet over medium high heat lightly spray your 2 tortillas with spray oil, like pam, on both sides.. heat a few minutes in an iron skillet until the tortilla begins to brown and get crispy.. once crispy i added a little cheese to each tortilla and allowed the cheese to slightly melt..i then added my eggs topped with pork chili verde a dollop of sour cream and sprinkled with cilantro.. i served them in the iron skillet..
prep time: 15
cooking time: 45 minutes
servings: approx. 4
5 tomatillos, roasted then husks removed and chopped (if your hesitant on how to roast your peppers check this site out here.. gives you different techniques..
1 poblano pepper, chopped
1 jalapeno pepper, chopped (more if you want more heat)
2 roasted anaheim green chiles, chopped (albertson had a special if you buy 32 lbs. they would roast them for you..)
2 garlic gloves, minced
salt and pepper to taste
1 tblsp. flour
1 cup chicken stock
1 pound pork shoulder, diced
add your roasted tomatillos, poblano pepper, jalapeno pepper, roasted green chili and garlic to a blender and blend until smooth.. take your pressure cooker and two twirls around the pan with olive oil brown your pork.. add salt, pepper and the tblsp. of flour and cook another minute or 2.. then add chicken stock.. and cook another minute until it's well blended.. add your chili mixture.. combine everything.. set your pressure cooker and cook over medium low heat for 45 minutes.. remove from stove and open your pressure cooker according to it's manufacture directions.. the meat comes out so tender.. it was amazing.. if you don't have a pressure cooker you can cook over medium low for about 2-3 hours.. check after 2 hours..
now for my tip..
of course shelby wanted her's different.. she wanted avocado on hers..about 3 weeks ago i got 4 or 5 avocados in my bountiful basket and couldn't use them.. i had seen on pinterest that you could freeze avocados here.. so i had frozen several of them before they went bad.. well i was up by 6 cooking by 6:30 but shell had NO intentions of getting up before 10.. so i removed 1/2 of one of the avocados and it was defrosted and creamy by the time shelby woke up..
you simply cut your avocado in half.. wrap tightly in plastic wrap then put in a zip lock making sure there is no air.. and freeze.. i've been doing it a few months now and it's worked out perfect each time!!