Contributor: |
Contributor: William Klopcic
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Category: |
Category: |
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The Pork ixture |
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Ingredients: |
Ingredients: 2 tbsp olive oil
1 1/2 lbs boneless pork shoulder cut into 1 1/2 cubes
2 Large onions chopped
4 Garlic cloves diced
1 tbsp chili powder
2 tsp paprika
1 cup chicken broth
2 tbsp white wine vinegar
1 1/2 cups canned pinto beans, drained
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Directions: |
Directions:1.Heat a flameproof casserole over semi hot heat in batches add oil and brown pork, pat dry and season with salt
and pepper and set aside
2. Add onions to casserole cook over med low heat until softened stir in garlic and cook 1 minute, stir in chili powder
and paprika and cook 1 more minute
3. Add pork, broth, and vinegar , bring to boil
Cover casserole and put into a 325 degree preheated oven for 2 hours until pork is very tender
4. Remove casserole from oven and mash pork into liquid until well blended . Stir in the beans
5. Move contents to a 2 qt 14 inch baking dish |
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The Sauce |
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Ingredients: |
Ingredients: 1 cup onion Chopped
2 tbsp olive oil
3 cloves garlic minced
2 28 oz canned tomatoes drained and chopped ( retain 1 1/2 cup of juice ans set aside )
4 oz green chili diced
2 tsp jalapeno pepper diced
3/4 tsp oregano
1/4 tsp thyme
1 tsp sugar
1 green bell pepper chopped fine
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Directions: |
Directions:1.Put oil and onion in skillet over med low heat cook until soft, add garlic cook 1 minute,
2. Add tomato and juices, chili's, jalapeno, oregano, thyme, and salt and pepper to skillet simmer for 10 minutes
3. Add green pepper and simmer 10 more minutes until thick |
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The assembly |
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Ingredients: |
Ingredients: 6 large eggs
Fresh Parsley
Tortilla chips as accompaniment
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Directions: |
Directions:1. Spoon sauce over pork mixture, cover with foil put in 400 degree oven 30 /40 minutes or until bubbling
2. Make 6 indentations with back of spoon in mixture
3. Break eggs into indentations in sauce.
4. Return casserole to oven for 7/10 minutes until whites are set and yolk are still runny
5 Sprinkle with parsley and serve
CHIPS
Cut 12 6 inch corn tortillas into 1/4 inch strips and fry in 375 degree oil 30 seconds until golden brown salt and serve |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: 1. Pork Mixture can be covered and chilled and kept 2 days at this point
2. Sauce can be covered and chilled and kept for 2 days at this point
3. Heating time for assembly will very if all is served at once or chilled and assembled later
4. Depending on pan size 8 eggs can be used in assembly instead of 6
NOTE!
If you don't have the time to spend on this receipt
go to "Quick Huevos Rancheros" not quite as good
but still a Mexican flair!
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This recipe for Huevos Rancheeros ala Willie, by 