Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile)

Name: Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile)
Ingredients: 3 Poblano peppers (approximately 14 ounces); 3 Anaheim peppers (approximately 14 ounces); 1 pound pork side ribs on the bone; 1 pound pork stew meat (cut from the hip or shoulder), cut into 2-3 inch pieces; 1/4 cup flour; 2 tablespoons butter; 6 teaspoons canola oil; 1 large sweet onion, roughly chopped; 4 cloves garlic, finely minced; 3/4 cups diced tomatoes (preferably fire roasted); 3/4 cups chicken broth; 2 1/2 cups water; 1/2 teaspoon Mexican oregano; 1 teaspoon salt; 4-8 Eggs (If you are making brunch or dinner, count on two eggs per person. However, if you are making a light lunch, one egg per person is the perfect portion size.); Water for poaching eggs; 1 tablespoon white wine or cider vinegar; 1 handful of roughly chopped cilantro (about 1/4 cup); 1 handful grated Queso Fresco cheese (about 1/4 cup). Feta or a hard goat cheese will also work.; 4 flour tortillas (one per person), plus extra for serving at the table; Green Chile with Pork (above recipe), kept warm on the stove

Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile) was pinched from <a href="http://food52.com/recipes/13594-huevos-rancheros-country-style-eggs-topped-with-pork-and-green-chile" target="_blank">food52.com.</a>

INGREDIENTS

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3 Poblano peppers (approximately 14 ounces)

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3 Anaheim peppers (approximately 14 ounces)

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1 pound pork side ribs on the bone

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1 pound pork stew meat (cut from the hip or shoulder), cut into 2-3 inch pieces

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1/4 cup flour

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2 tablespoons butter

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6 teaspoons canola oil

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1 large sweet onion, roughly chopped

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4 cloves garlic, finely minced

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3/4 cups diced tomatoes (preferably fire roasted)

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3/4 cups chicken broth

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2 1/2 cups water

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1/2 teaspoon Mexican oregano

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1 teaspoon salt

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4-8 Eggs (If you are making brunch or dinner, count on two eggs per person. However, if you are making a light lunch, one egg per person is the perfect portion size.)

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Water for poaching eggs

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1 tablespoon white wine or cider vinegar

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1 handful of roughly chopped cilantro (about 1/4 cup)

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1 handful grated Queso Fresco cheese (about 1/4 cup). Feta or a hard goat cheese will also work.

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4 flour tortillas (one per person), plus extra for serving at the table

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Green Chile with Pork (above recipe), kept warm on the stove

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