Red Chile Pork with Papas, Huevos & Fresh Tortillas
Ingredients
For the Red Chile Pork
2 lbs pork shoulder (cut into bite-size chunks)
2 tbsp oil (vegetable or lard)
1 medium onion, diced
4 cloves garlic, minced
2 cups red chile sauce (from dried New Mexico red chile pods or store-bought puree)
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp salt (to taste)
2 cups chicken stock (or water, as needed)
For the Papas (Potatoes)
4 medium russet potatoes, peeled & cubed
2 tbsp oil (or bacon grease)
1/2 tsp paprika
Salt & pepper, to taste
For the Huevos (Eggs)
4 large eggs
Oil or butter for frying
Salt & pepper
For Fresh Tortillas (about 10–12)
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/3 cup lard or shortening
1 cup warm water
Instructions
- Make the Red Chile Pork
Heat oil in a heavy pot. Brown pork pieces on all sides. Remove and set aside.
In the same pot, sauté onion until soft, then add garlic.
Stir in cumin, oregano, and salt. Return pork to pot.
Pour in red chile sauce and enough stock to cover meat.
Bring to a boil, then reduce heat and simmer uncovered for 1.5–2 hours, until pork is tender and sauce thickens.
- Make the Papas
Heat oil in a skillet.
Add cubed potatoes, season with paprika, salt & pepper.
Fry until crispy and golden brown on the outside, soft inside (about 15 minutes).
- Make the Tortillas
Mix flour, salt, and baking powder in a bowl.
Cut in lard until crumbly.
Add warm water a little at a time until dough forms. Knead until smooth.
Divide into 10–12 balls, rest 20 minutes.
Roll out thin and cook on a hot dry skillet until bubbles form and golden spots appear.
- Cook the Eggs
Fry or scramble eggs to your liking. (Sunny-side-up is traditional with chile pork).
To Serve
On each plate:
Spoon red chile pork generously.
Add a scoop of papas.
Top with a fried egg.
Serve with warm fresh tortillas on the side.
Garnish with chopped cilantro, queso fresco, or avocado if you like.