Authentic and Flavorful Pork Chilaquiles Recipe

Ingredients

2 tablespoons vegetable oil
1 pound pork shoulder, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes
1 (7-ounce) can chipotle peppers in adobo sauce
1 cup chicken broth
8 cups tortilla chips
1 cup crema (Mexican sour cream)
1 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
2 avocados, diced
Salt and pepper to taste

Steps and instructions

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork shoulder pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
While the onion and garlic are cooking, blend the whole peeled tomatoes and chipotle peppers in adobo sauce in a blender until smooth. Add this mixture to the skillet with the onion and garlic.
Return the pork shoulder to the skillet, add the chicken broth, and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 2 hours, or until the pork is tender and the flavors are well combined.
Once the pork is cooked, add the tortilla chips to the skillet and stir until they are coated in the sauce. Let them cook for a few minutes until they begin to soften.
Drizzle the crema over the chilaquiles and sprinkle with crumbled queso fresco. Cover the skillet and let it cook for a few more minutes, until the cheese is melted.
Just before serving, top the chilaquiles with the chopped fresh cilantro and diced avocados. Serve immediately.

Tools for making

Skillet - Used to cook the pork and sauce.
Blender - Used to blend the tomatoes and chipotle peppers into a smooth mixture.
Spatula - Used to stir and mix the ingredients in the skillet.
Knife - Used to chop the onion and dice the avocado.
Cutting board - Used as a surface for chopping and preparing ingredients.
Measuring cups - Used to measure the vegetable oil, chicken broth, and crema.
Measuring spoons - Used to measure the minced garlic and spices.
Ladle - Used to scoop and serve the chilaquiles.
Cover or lid - Used to cover the skillet while cooking the pork and tortilla chips.

Recipe variations

Substitute the pork shoulder with chicken thighs or beef stew meat for a different protein option.
Add diced bell peppers or jalapenos for some extra heat and flavor.
Replace the tortilla chips with corn tortillas that have been cut into triangles and lightly fried until crispy.
For a vegetarian version, omit the meat and increase the amount of vegetables such as bell peppers, zucchini, or corn.
Try different types of cheese such as cheddar, Monterey Jack, or a blend of Mexican cheeses.
Add a squeeze of fresh lime juice over the chilaquiles before serving for a burst of citrus flavor.
Garnish with sliced radishes, thinly sliced red onions, or pickled jalapenos for added texture and tanginess.
For a healthier option, bake the assembled chilaquiles in the oven instead of cooking them on the stovetop.
Experiment with different toppings such as salsa verde, chopped tomatoes, or sliced black olives.
Include some cooked beans such as black beans or pinto beans for added protein and texture.

Recipe overview

This flavorful Pork Chilaquiles recipe is a savory, comfort food classic from Mexico that's perfect for any meal of the day. Chilaquiles are traditionally made with corn tortillas cut into quarters and fried, and this recipe takes the dish to the next level by adding slow-cooked, tender pieces of pork shoulder. The pork is cooked in a rich tomato and chipotle pepper sauce, creating a spicy, smoky flavor that infuses every bite. The tortilla chips are then added to the sauce, allowing them to soften and absorb all the delicious flavors. Topped with a drizzle of crema, a sprinkling of crumbled queso fresco, fresh cilantro, and diced avocado, this dish is a delightful mix of textures and flavors. Overall, the preparation is straightforward and simple, with most of the cook time being hands-off. Just be prepared to let the pork slow-cook to achieve maximum flavor and tenderness. Get ready for a hearty, satisfying dish that's sure to impress!

Common questions

Can I use a different cut of pork? Yes, you can use a different cut of pork such as pork loin or pork tenderloin, but keep in mind that the cooking time may vary depending on the cut you choose.
Can I use canned chipotle peppers instead of chipotle peppers in adobo sauce? Yes, you can use canned chipotle peppers, but the adobo sauce adds a lot of flavor to the dish. If you choose to use just the peppers, you may want to add some additional spices or seasonings to enhance the flavor.
Can I substitute sour cream for crema? Yes, you can substitute sour cream for crema if you can't find it. However, crema has a slightly tangier and thinner consistency compared to sour cream, so the taste and texture of the dish may be slightly different.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of chilaquiles by omitting the pork and using vegetable broth instead of chicken broth. You can also add your favorite vegetables to the dish for added flavor and texture.
Can I use store-bought tortilla chips? Yes, you can use store-bought tortilla chips for convenience. However, if you prefer a homemade touch, you can make your own tortilla chips by cutting corn tortillas into triangles and frying them until crispy.

Serving dishes and utensils

Skillet - A large skillet is needed to cook the pork and sauce.
Blender - A blender is required to blend the tomatoes and chipotle peppers into a smooth sauce.
Spatula - A spatula is helpful for flipping and stirring the ingredients in the skillet.
Cover - A cover or lid is needed to cover the skillet while the pork simmers.
Serving Platter - A large serving platter is useful for presenting the chilaquiles.
Spoon or Tongs - A spoon or tongs can be used to scoop the chilaquiles onto individual plates.
Garnish Bowl - A bowl can be used to hold the chopped cilantro and diced avocados for garnishing.

Origin stories

Chilaquiles, such an integral part of Mexican cuisine, are believed to have been born out of frugality, a testament to the ingenuity of cooks in ancient times. The dish, whose name comes from the Nahuatl words "chilli" and "quilitl", meaning "herbs or greens in chili broth", was conceived as a way to make use of stale tortillas. Rather than discarding them, they were fried, bathed in a spicy sauce, and garnished with whatever ingredients were available - perhaps a sprinkle of cheese, a dollop of cream, or a handful of shredded chicken. Today, chilaquiles can be found throughout Mexico and beyond, each region adding its own spin to the classic. Whether enjoyed for breakfast, lunch, or dinner, chilaquiles remain a beloved comfort food, a humble dish with a rich history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.