Huevos rancheros is a hard dish to resist. The combination of layers of crisp corn tortillas, runny fried eggs, and spicy salsa makes it basically the ideal brunch food. There are a number of ways to riff on that simple base, but one of our favorites is to add a heap of hearty pulled pork that's been slow-cooked in smoky, flavorful Stubb's Hatch Chile Cookin' Sauce.
Stubb's line of cooking sauces makes it simple to get a delicious meal on the table fast. The Hatch Chile package comes with a robust spice rub, cooking sauce, and finishing sauce to give your meat a Southwestern flavor profile of mildly hot chilies, garlic, and lime.
To make this show-stopping brunch dish without breaking a sweat, rub the pork with the Stubb's spice rub and cook overnight in your slow cooker using the Stubb's Hatch Chile Cookin' Sauce. (Waking up to that smell will almost be reward enough.) When it's go time, all you'll need to do is add the finishing sauce and fry the tortillas and eggs, and you'll have yourself a beautiful meal.
You can serve the huevos rancheros simply, with just the pulled pork and salsa, or load it up with refried beans, cheese, cilantro, and avocado, too. Or, make it customizable for your brunch guests by serving that spread of accoutrements on the side, so they can pick and choose. (Our assumption is that they'll choose everything.)
Hatch Chili Pulled Pork Huevos Rancheros
Active Time: 15 minutes
Total Time: 5 to 9 hours
Yield: Serves 4
Special Equipment: Slow cooker
Notes: Pork shoulder and Boston butt are the best cuts of pork for this recipe, since they're fattier and will turn fall-apart tender when slow-cooked. However, in a pinch, pork loin will work as a substitute. To make our tomato-chili salsa, follow steps 1 through 3 in this recipe; alternatively, use your favorite store-bought salsa.
Ingredients:
1.5 pounds (700g) pork shoulder or Boston butt (see note above)
1 (12-ounce; 340g) package Stubb's Hatch Chile Cookin' Sauce With Spice Rub, Cooking Sauce, and Finishing Sauce
2 tablespoons (30ml) vegetable oil, plus more as needed
8 corn tortillas
8 eggs
Tomato-chili salsa or your favorite store-bought variety (see note above)
Avocado slices, crumbled queso fresco, chopped cilantro, and/or refried beans, for serving (optional)
Directions:
1. Place pork shoulder in a slow cooker and rub with Stubb's spice blend. Add cooking sauce and cook on low for 8 hours, or on high 4 to 5 hours. Drain and discard liquid in slow cooker. Shred pork and return it to slow cooker. Stir in Stubb's finishing sauce and cook on low for 30 minutes.
2. Heat 2 tablespoons (30ml) vegetable oil in a skillet over medium heat until shimmering. Working in batches, add tortillas and fry for about 1 minute per side until lightly browned. Place 2 tortillas on each individual serving plate.
3. Top tortillas with pulled pork, about 1/4 cup per tortilla.
4. Add more oil to pan if necessary. Working in batches, crack eggs into hot pan. Cover with a lid and cook until whites are set but yolks are still bright yellow. Top each tortilla with a fried egg.
5. Drizzle each portion with salsa.
6. Serve huevos rancheros with avocado, queso fresco, cilantro, and/or refried beans, if desired.