Pork Rind Chilaquiles Verdes
Crunchy pork rinds tossed in a tangy homemade tomatillo salsa verde stand in for fried tortilla chips, topped with fried eggs, cotija and crema. It is the Mexican breakfast classic with none of the corn.
Nutrition per serving
about 2 cups with 2 eggs- Net carbs
- 6.7g
- Calories
- 501kcal
- Protein
- 34g
- Fat
- 36g
- Total carbs
- 8.9 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chilaquiles rojos: A smoky red salsa of fire-roasted tomatoes and ancho chili powder replaces the tomatillo salsa verde.
- Skip the boiling step. Blend the tomatoes with the jalapeño, onion, garlic, cilantro, chili powder, salt and broth until smooth, then simmer the salsa in the oil for 6–8 minutes, until thickened. Toss with the pork rinds and top as directed.
With shredded chicken: Shredded chicken warmed in the salsa with the pork rinds makes a heartier plate that works for lunch too.
- Stir the chicken into the simmering salsa and heat it through to 165°F (74°C) before adding the pork rinds.
Vegetarian (cheese crisps): Crisp baked cheddar chips replace the pork rinds and vegetable broth goes into the salsa, so the dish is meat-free.
- Heat the oven to 400°F (200°C). Drop tablespoons of cheddar onto a parchment-lined sheet and bake 6–8 minutes, until golden and lacy. Cool 5 minutes, until crisp, then break into chips.
- Toss the cheese crisps with the salsa off the heat just before serving; they soften faster than pork rinds.
- Salsa verde
- Chilaquiles
- Nice to have (optional)
- Salsa verde
- Chilaquiles
- Also add
- Nice to have (optional)
- Salsa verde
- Chilaquiles
- Also add
- Nice to have (optional)
- Salsa verde
- Chilaquiles
- Nice to have (optional)
Estimated cost $4.86 for 2 servings ($2.43 each) · how we estimate
Instructions
-
Put the tomatillos, jalapeño, onion and garlic in a saucepan, cover with water and bring to a boil. Simmer 6–8 minutes, until the tomatillos turn olive-green and soft but haven't burst.
-
Drain, then blend the vegetables with the cilantro, salt and broth until smooth.
-
Heat the tablespoon of oil in a large skillet over medium-high heat. Pour in the salsa (it will spatter) and simmer 3–4 minutes, stirring, until slightly thickened and deeper in color. Turn the heat to low.
-
Meanwhile, heat the remaining oil in a nonstick skillet over medium heat and fry the eggs 3–4 minutes, until the whites are set and lacy at the edges and the yolks are still runny.
-
Add the pork rinds to the salsa and toss for 20–30 seconds, just until coated; they soften quickly. Divide between two plates right away.
-
Top each plate with two fried eggs, the cotija, a drizzle of crema and the avocado, and eat immediately while the pork rinds still have some crunch.
Tips for success
-
Toss in the pork rinds at the very last moment. They soak up sauce far faster than tortilla chips and turn soft within a few minutes. - The salsa verde keeps 5 days in the fridge or 3 months in the freezer, so breakfast can be just reheating it and frying eggs. Store-bought salsa verde works too; check the label for added sugar.
- Pork rinds are naturally salty, so taste the salsa before adding any more salt.
Nice to have, not needed
- A blender gives the smoothest salsa — an immersion blender or food processor works too.
- Sliced avocado and thin rings of raw onion are classic toppings — the crema and cotija are plenty.
Storage & meal prep
- Best eaten fresh
Reheat: Best eaten immediately. Reheat leftover salsa verde until bubbling and toss it with fresh pork rinds.
Prep tip: Make a double batch of the salsa verde and freeze half in a jar for next time.
Best eaten immediately. Refrigerate leftover salsa verde up to 5 days or freeze it up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChilaquiles rojos
FlavorA smoky red salsa of fire-roasted tomatoes and ancho chili powder replaces the tomatillo salsa verde.
- tomatillos → fire-roasted diced tomatoes
- + 1 tsp ancho chili powder
5.2 g net · 493 kcal · 34 g protein · 36 g fat · ≈$2.29 per serving (−1.5 g net carbs vs the original)
With shredded chicken
ProteinShredded chicken warmed in the salsa with the pork rinds makes a heartier plate that works for lunch too.
- + 1 cup shredded cooked chicken
6.7 g net · 591 kcal · 51 g protein · 38 g fat · ≈$3.12 per serving (same net carbs as the original)
Vegetarian (cheese crisps)
DietCrisp baked cheddar chips replace the pork rinds and vegetable broth goes into the salsa, so the dish is meat-free.
- pork rinds (chicharrones) → sharp cheddar
- chicken broth → vegetable broth
8.8 g net · 576 kcal · 30 g protein · 46 g fat · ≈$2.26 per serving (+2.1 g net carbs vs the original)
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