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2 lb (900 g) pork shoulder (or pork stew meat), cut into 1-inch cubes<\/p>\n
2 tbsp vegetable oil<\/p>\n
\u00bd large onion, diced<\/p>\n
3 cloves garlic, minced<\/p>\n
2 cups (about 8 oz) dried New Mexico red chiles (or red chile powder)<\/p>\n
3 cups chicken broth (plus more as needed)<\/p>\n
1 tsp ground cumin<\/p>\n
1 tsp dried oregano<\/p>\n
1 tsp salt (or to taste)<\/p>\n
\u00bd tsp black pepper<\/p>\n
4 medium russet potatoes, peeled and diced small<\/p>\n
2 tbsp vegetable oil or bacon drippings<\/p>\n
\u00bd tsp smoked paprika (optional)<\/p>\n
Salt and pepper to taste<\/p>\n
8 large eggs<\/p>\n
\u00bc cup milk or cream<\/p>\n
1 tbsp butter<\/p>\n
Salt and pepper to taste<\/p>\n
3 cups all-purpose flour<\/p>\n
1 tsp baking powder<\/p>\n
1 tsp salt<\/p>\n
\u2153 cup vegetable shortening or lard<\/p>\n
About 1 cup warm water<\/p>\n
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If using dried chiles: Remove stems and seeds, rinse, and boil for 10 minutes until soft.
Blend with 2 cups chicken broth until smooth.
(If using chile powder, skip this step and add the powder directly to the pot later.)<\/p>\n
Heat oil in a large pot over medium-high heat. Brown pork cubes on all sides. Remove and set aside.<\/p>\n
Saut\u00e9 onion until translucent; add garlic and cook 1 minute.<\/p>\n
Return pork to the pot. Pour in chile puree (or red chile powder plus broth), cumin, oregano, salt, and pepper.<\/p>\n
Add enough broth to cover. Simmer 1\u00bd\u20132 hours<\/strong> until pork is tender and sauce is thick and rich. Add broth as needed.<\/p>\n Heat oil in a skillet over medium heat.<\/p>\n Add diced potatoes; season with salt, pepper, and optional smoked paprika.<\/p>\n Cook uncovered, stirring occasionally, for 20\u201325 minutes<\/strong> until golden and crispy.<\/p>\n In a bowl, whisk eggs with milk, salt, and pepper.<\/p>\n Melt butter in a nonstick skillet over medium heat.<\/p>\n Pour in eggs and gently scramble until just set and creamy.<\/p>\n In a large bowl, whisk flour, baking powder, and salt.<\/p>\n Cut in shortening\/lard until mixture resembles crumbs.<\/p>\n Gradually add warm water, mixing until dough forms.<\/p>\n Knead on a lightly floured surface for 5 minutes until smooth.<\/p>\n Cover and rest 30 minutes.<\/p>\n Divide into 10 balls, roll each into a thin circle, and cook on a hot dry skillet 1\u20132 minutes per side<\/strong> until golden spots appear.<\/p>\n On each plate, spoon tender red chile pork with its rich sauce.<\/p>\n Add a side of crispy papas and fluffy scrambled eggs.<\/p>\n Serve with warm, freshly made tortillas to scoop up every bite.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: Red Chile Pork 2 lb (900 g) pork shoulder (or pork stew meat), cut into 1-inch cubes 2 tbsp vegetable oil \u00bd large onion, diced 3 cloves garlic, minced 2 cups (about 8 oz) dried New Mexico red chiles (or red chile powder) 3 cups chicken broth (plus more as needed) 1 tsp ground […]<\/p>\n","protected":false},"author":1,"featured_media":6869,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t2\ufe0f\u20e3 Papas<\/h3>\n
3\ufe0f\u20e3 Huevos<\/h3>\n
4\ufe0f\u20e3 Fresh Flour Tortillas<\/h3>\n
5\ufe0f\u20e3 Serve<\/h3>\n