Recipe courtesy of Foolish Craig's Cafe
Chorizo Benedict with Pork Green Chili
- Level: Intermediate
- Yield: 6 servings
- Total: 6 hr 25 min
- Active: 55 min
Ingredients
12 chorizo sausage patties
1 tablespoon white vinegar
Salt
12 cage-free eggs
6 English muffins
1 quart Pork Green Chili, recipe follows
Braised Pulled Pork:
1 1/2 quarts chicken stock
1/2 cup beer (preferably amber or darker, but anything will work)
1/2 cup orange juice
1/2 cup pineapple juice
2 cloves garlic, smashed
1 small yellow onion, rough chopped
1 small bunch fresh cilantro, rough chopped (about 1/8 cup)
1 pork shoulder/butt, preferably bone-in
Chili:
Oil, for cooking
1 medium yellow onion, diced
3 cloves garlic, diced fine
1 large green pepper, diced
1 jalapeno, diced fine
Salt and pepper
50 ounces canned diced green chiles
1 quart chicken stock
1/4 cup Worcestershire sauce
1 fresh tomato, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
Directions
- Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili.
- Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options.
Chili:
- For the braised pulled pork: Preheat the oven to 325 degrees F.
- Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside.
- Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours.
- Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!)
- For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste.