{"id":6867,"date":"2025-09-24T16:09:47","date_gmt":"2025-09-24T16:09:47","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6867"},"modified":"2025-09-24T16:09:47","modified_gmt":"2025-09-24T16:09:47","slug":"red-chile-pork-with-papas-huevos-fresh-tortillas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6867","title":{"rendered":"Red Chile Pork with Papas, Huevos & Fresh Tortillas"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

Red Chile Pork<\/h3>\n

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

Papas (Fried Potatoes)<\/h3>\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

Huevos (Scrambled Eggs)<\/h3>\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

Fresh Flour Tortillas<\/h3>\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

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

1\ufe0f\u20e3 Make the Red Chile Sauce<\/h3>\n

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

2\ufe0f\u20e3 Papas<\/h3>\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

3\ufe0f\u20e3 Huevos<\/h3>\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

4\ufe0f\u20e3 Fresh Flour Tortillas<\/h3>\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

5\ufe0f\u20e3 Serve<\/h3>\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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_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":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6867"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6867\/revisions"}],"predecessor-version":[{"id":6870,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6867\/revisions\/6870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6869"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}