|Fried Tortillas with Beans, Poached Eggs, and Chile Verde|
And I told them that I was making a version of huevos rancheros with salsa verde instead of salsa ranchera and poached eggs instead of fried. It was Ann who got me thinking along these lines and I am glad she did because last night's dinner was AWESOME!
|Broiling Poblanos, Tomatillos, and Garlic|
|Putting a Hard Sear on Pork Neck Bones, Onion, and Cilantro Stems|
|The Secret to Awesome Frijoles Refritos: Bacon, Onion, and Garlic|
You can see in the photo above that I finely chopped some bacon, the other half of the onion that I used in the stock, and some garlic and slowly sweated it down. To this I added the beans and water and seasoned with salt as necessary.
|The Green Pork Stock Before Thickening|
Ann joined me in the kitchen and helped fry the tortillas and slice an avocado while I poached us two eggs apiece. And from there, it was just a tiny bit of assembly: frijoles refritos down on the plate, two tortillas over, two poached eggs over that, chile verde over all, and a scattering of green onions and cilantro on top. OMG, so awesome!!