Pulled Pork Chilaquiles

When nachos aren't enough, kick things up with flavorful pulled pork, queso, fried eggs and more layered over lightly fried tortillas.


  • PORK:
  • 1 (3 1/2-pound) boneless pork butt, cut into large chunks
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons ancho chile pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 red onion, chunked
  • 5 cloves garlic, peeled and crushed
  • 1 (15 ounce) can tomato puree
  • 3/4 cup beer (such as Dos Equis)
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 to 5 cups tortilla chips
  • 1 cup (4 ounces) shredded Monterey Jack
  • 1 tablespoon oil
  • 4 large eggs
  • 1 cup (4 ounces) crumbled queso fresco
  • 1/2 cup Mexican crema
  • Finely chopped white onion
  • Thinly sliced red radishes
  • Chopped fresh cilantro
  • Sliced avocado
  • Lime wedges
  • Jalapeño slices


  1. Place pork in a heavy Dutch oven. Whisk together the cumin, salt, oregano, chile pepper and cayenne. Sprinkle seasoning over the pork and toss to coat. Add the onion, garlic, tomato, beer, orange juice and lime juice. Stir together and bring to a simmer over medium heat. Cook on the stovetop for 2 hours, until soft and easy to shred.
  2. Use a slotted spoon to remove pork to a bowl, cool slightly, and shred into bite-sizes pieces; reserve. You will need 2 to 3 cups of shredded pork. (Use the rest of the meat for tacos or burritos.)
  3. Meanwhile, increase heat to Dutch oven and reduce the cooking liquid until slightly thickened. You may need to skim some fat from the top of the braising liquid. You'll need about 2 cups of sauce.
  4. Add sauce to cast-iron skillet over medium heat and stir in a few handfuls of chips so they are coated. Mix in half the pork. Top chips with the remaining pork and shredded cheese. Pop under the broiler until cheese is melted, about 2 to 3 minutes.
  5. In a large nonstick pan, add oil, and fry eggs until whites are set but yolks are still runny.
  6. Remove skillet from oven. Drizzle with crema and top with chopped onion, queso fresco, radishes, cilantro, avocado and jalapeño slices. Top with fried eggs. Devour!