1 3-4 pound pork shoulder
1 large Spanish onion (chopped)
4 jalapeno peppers
6 medium to large tomatillos
1 bunch cilantro
1 loaf country style bread
6 large eggs
1/4 lb butter
1 cup red beans (cooked, check this recipe)
4 corn tortillas
1.5 cups vegetable oil (for tortillas)
Braise 1 small boneless pork shoulder:
– Start with 2 quarts of water in a roasting pan.
– Place the pork shoulder in the pan skin side up, season aggressively with salt and pepper.
– Wrap the pan with foil and place in a pre-heated 375° oven for 3 hours, remove the foil and finish for another hour.
– Remove and slice as much as you need for service, refrigerate the rest.
Green chili & tomatillo salsa:
Bring 1 quart of water to a boil. Add 1 large chopped onion, 4 jalapeno peppers, 6 tomatillos, 1 tablespoon of salt, simmer on low for 30 minutes.
Transfer the vegetables, 1 cup of chopped cilantro and half of the liquid to a blender and run on high until smooth. Transfer to a container and refrigerate. This salsa has many uses and you may not need to use all for the Migas. Good in the refrigerator for up to a week.
For the Migas:
Whip 6 eggs in a large bowl with a whisk, then add 1.5 cups of green chili & tomatillo salsa. Continue with the whisk until smooth.
Slice 4 thick pieces of country style bread and then slice each piece into 4 pieces, per order. Soak the bread in the green egg wash and then place the pieces in a hot buttered pan or skillet, turn once to lightly brown each side.
In a separate pan warm 2 cups of green chili & tomatillo salsa and place enough pork in the pan for 4 servings. Simmer until ready to serve.
To finish the plate:
Poach 6 eggs until soft. Fry 4 shredded (thinly sliced) corn tortillas in vegetable oil, then season with salt
Place 2 tablespoons of red beans on each plate.
Top the beans with a handful of shredded fried corn tortillas.
Add 4 pieces of the Migas to each plate.
Top with the pork and salsa.
Finally, add the poached eggs.
Garnish with a little cilantro and a cube of feta.