This Pork Carnitas Green Chilaquiles with Eggs recipe is an amazing option for a Mexican breakfast or brunch! All the flavors you love of Mexican food in a unique format with eggs on top.
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Why You Will Love This Recipe
I fell in love with chilaquiles when I was on a work trip in San Diego.
Crispy tortilla chips are tossed in a warm sauce and topped with all the things you love about Mexican food.
This recipe uses my Traditional Carnitas Recipe made in the Instant Pot (I also have a slow cooker carnitas variation).
It is a great way to use up leftover carnitas!
You can also check out my Red Chilaquiles with Beef Barbacoa which is my personal favorite!
These are the ingredients you need for chilaquiles verde:
- Pork Carnitas
- Green Enchilada Sauce
- Black Beans
- Tortilla Chips
- Ground Cumin
Shredded Pork Carnitas Recipe – This recipe is perfect for using my leftover carnitas! You can make a carnitas batch either for this recipe, or another, and use it for enchiladas, burritos, salads, tacos, and more!
Green Enchilada Sauce – My Hatch Green Chile Enchilada Sauce is perfect for this recipe! But you can use any recipe or even canned sauce for an easy option.
Use any Mexican toppings that you love such as:
- Fresh Cilantro
- Pico de Gallo
This is the equipment you need to make the recipe:
- Large Skillet
- Measuring Cups
Have your pork cooked and ready to go.
Heat the beans and add the seasonings.
When ready to assemble and serve, first cook your eggs as desired. Place them aside on plates to wait for the chips to be ready.
When everything is ready, heat the enchilada sauce.
Add the tortilla chips and toss to coat.
Place the tortilla chips on each plate or bowl for serving.
Top with the shredded pork carnitas and beans.
Add the eggs on top.
Add additional toppings such as avocado, salsa, pico de gallo, and jalapenos.
Modifications and Substitutions
Pinto beans would make a great swap for black beans!
My Hatch Green Chile Enchilada Sauce is PERFECT for this recipe, but you can use any other recipe, canned sauce, or even a red sauce if desired! I believe the green tastes better with the pork but do what sounds good to you!
While our shredded pork carnitas are perfect for this recipe, you can also use other meats such as our shredded beef barbacoa. Or just skip the meat!
Add more eggs as desired!
The chips will get soggy relatively fast so serve it immediately! You can also add a few dry tortilla chips to add some crunch back in with the soaked chips.
It is not mandatory but very common!
You need to eat them fast! It is part of the risk that comes with making this dish. You want those tortilla chips coated in sauce, but as soon as this happens, you are racing the clock with soggy chips. So assemble right when you are eating!
This will vary with the sauces being used. Typically in Mexican food, red sauces are spicier, but you can use any heat level you prefer when you make it yourself!
Chilaquiles verdes is made of tortilla chips, green enchilada sauce, and toppings. In this case, pork carnitas, eggs, salsa, and other toppings of choice.
They should be a little of both. The tortilla chips should still be crisp but starting to soften from the sauce.
The main difference is that with chilaquiles, the chips are tossed in the sauce. With huevos rancheros, the sauce is simply a layer.
More Mexican Pork Carnitas Recipes
Pork Carnitas Green Chilaquiles with Eggs
- 4 large eggs (or more as desired)
- 1 Tablespoon vegetable oil more or less as needed to cook the eggs
- 15 ounces black beans canned, drained and rinsed (1 can)
- ½ lime juice of
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 cups green enchilada sauce
- 12 ounces tortilla chips (one bag)
- 2 cups pork carnitas or other shredded pork
- Heat the skillet over medium heat.
- Add a little oil and cook each egg as desired. (Over medium is my favorite so the white is cooked through but the yolk is still runny).4 large eggs, 1 Tablespoon vegetable oil
- Remove eggs from the skillet and set aside on a plate.
- Prepare the beans by draining and rinsing them, and then heating them in the microwave for 1 minute. (Heat longer if needed so that they are warm).15 ounces black beans
- Combine the beans with the lime juice, cumin, and salt in the bowl. Set aside.½ lime, ¼ teaspoon salt, ¼ teaspoon ground cumin
- Heat the enchilada sauce in the large skillet over medium heat.2 cups green enchilada sauce
- When warm, turn off the heat and add the tortilla chips. Toss to coat.12 ounces tortilla chips
- Put the chips in serving bowls or plates.
- Distribute the beans among each bowl on top of the chips.
- Add the shredded pork carnitas to each bowl, approximately 1/2 cup per serving.2 cups pork carnitas
- Place the eggs on each bowl of chips.
- Add the cotija cheese (approximately 1 Tablespoon per bowl) and additional toppings or garnishes as desired.
- Serve immediately.