Garden Salsa, shredded pork roast + pastured eggs

Get ready for the best brunch (or lunch or dinner) ever.

Garden Chili Verde Salsa

12 tomatillos
6 tomatoes
2 white onions
4-5 cloves of garlic
1 jalapeno
2 tsp. fresh oregano
1 tsp. course salt
3 tbsp. olive oil
1/2 cup fresh cilantro
Juice of 2 limes
4-5 dried chili

Chop the tomatillos, tomatoes and onion into 1 inch pieces. Finally chop the garlic, and slice the jalapeno and toss with the other veggies. Spread out on a parchment lines sheet. Drizzle with olive oil and season with salt and fresh oregano. Bake at 400 F for 20 mins. Then turn the oven to broil and broil until the tops of the veggies start to blacken (about 5-6 mins). Turn all the veggies over and broil a second time to blacken the other sides. Remove from the oven and allow to cool for about 10 mins.

Place all the roasted veggies and any liquid from the pan in a blender. Add the lime juice, fresh cilantro and the dried chilis. Blend until smooth.

This salsa is delicious with just chips as well. So, maybe set a cup or so aside. But, it will serve as the base to the pork chili verde recipe below.

Pork Chili Verde

1 large pork butt roast
1 tsp. thyme
1 tsp. cumin
1 tsp. oregano
1 tsp salt
1 tsp. pepper
3 tbsp. Olive Oil
Garden Chili Verde Salsa (see recipe below)
2 cups vegetable stock

In a small bowl, combine the thyme, cumin, oregano, salt and pepper. Cut the pork roast into 2 inch pieces. Toss in the dry spice mix to coat each piece of meat.

For this recipe, I used an Instant Pot, but this could also be done in a slow cooker or a dutch oven in the oven. Start by browning the meat in the olive oil. In an Instant Pot, use the saute setting. You will need to brown the meat in small batches. Once all the meat is browned, return all the meat to the pot, at the stock and the garden chili verde salsa. Seal and cook for 50 mins on the manual setting of your Instant Pot.

Chilaquiles

Tortilla Chips
Pork Chili Verde (see recipe below)
Fresh Cilantro
Tomatoes
Cotija Cheese
Eggs
Avocado
Can of White Kidney Beans (drained and rinsed)
Lime Wedges
Spicy Quick Pickled Red Onions

In a cast iron skillet or on a baking sheet, place a layer of tortilla chips. Top with Pork Chili Verde (meat and sauce), crumbled cotija cheese, and beans. Place under a broiler to melt the cheese. Then add fresh tomatoes, avocado, cilantro pickled red onions and a sunny side up fried egg.