Huevos Rancheros Salsa Verde with Slow Roasted Pork

Heirloom Vegetable Recipe

From the gardens of Mike Scott of Eagle Rock Backyard Farms       

 Roasted Salsa Verde

1 1/2 lb. tomatillos
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
1/2 cup chopped white onion
1/2 cup cilantro leaves
2 garlic cloves crushed
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon cumin
Salt to taste

Remove papery husks from tomatillos and rinse well.

Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar, and cumin in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season with salt to taste.

Makes 3 cups. You will use 1 cup for this recipe and have 2 cups to refrigerate and use on other dishes or with chips.

Huevos Rancheros & Slow Roasted Pork

1 (4 lb.) pork shoulder butt, roast
4 garlic cloves
1 cup chicken broth
1/4 cup chopped cilantro
3 tablespoons (or more) butter
1 tablespoon olive oil
4 corn tortillas
8 large eggs
1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
Salt & Pepper to taste

Preheat oven to 500 degrees F. Rub pork with olive oil, crushed garlic, salt & pepper. Place in a roasting pan and brown all side on the stovetop.

Turn roast fat side up and add ½ cup of chicken broth to roasting pan and place in oven. Bake at 500 degrees for 30 minutes. Bake at 250 degrees for an additional 3 ½ to 4 hours.

Transfer roast to cutting board and let stand 15 minutes. Pull    shreds apart with tongs into chunks.
In a small saucepan, use 1 cup of salsa verde and ½ cup of chicken broth. Bring to a boil and then simmer for about 5 minutes.

In a nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add 2 tortillas; cook about 1 minute per side. Transfer to baking sheet. Repeat with remaining tortillas, adding more butter to skillet as necessary. Melt 1 tablespoon butter in same skillet over medium heat. Crack 4 eggs into skillet. Cook eggs to desired doneness.

Add ¼ cup of salsa verde to plate, place tortilla on top, add shredded pork and top with eggs. You can add a little more salsa verde to the top of your eggs. Sprinkle with Monterey jack cheese and fresh cilantro. You can place plates in the oven to melt the cheese. Enjoy!

From Mike’s yard: Tomatillos, jalapenos, onion, cilantro, and today’s fresh eggs.