Ingredients
- 1 Spicito Chile Verde seasoning packet (1.5 oz)
- 1 cup water
- 1–1.5 lb cooked Chile Verde meat (leftover) or 1–1.5 lb raw pork or chicken
- 3 medium potatoes, diced small
- 1 small onion, diced
- 4–6 eggs
- 2–3 tbsp oil
- Salt, if needed
- Cilantro and lime for garnish
1 Spicito Chile Verde seasoning packet (1.5 oz)
1 cup water
1–1.5 lb cooked Chile Verde meat (leftover) or 1–1.5 lb raw pork or chicken
3 medium potatoes, diced small
1 small onion, diced
4–6 eggs
2–3 tbsp oil
Salt, if needed
Cilantro and lime for garnish
Directions
- If starting with raw meat, cook it first with 1 Chile Verde packet + 1 cup water until tender, shred and set aside (or use leftovers from another Chile Verde recipe).
- In a large skillet, heat oil over medium. Add diced potatoes and onion and cook 10–15 minutes, stirring occasionally, until potatoes are browned and mostly tender.
- Add the shredded Chile Verde meat along with a few spoonfuls of its sauce. Stir and cook 3–5 minutes until everything is hot.
- Make little wells in the skillet and crack eggs into them. Cover and cook on low until the whites are set and yolks are done to your liking.
- Garnish with cilantro and a squeeze of lime. Serve straight from the skillet.
If starting with raw meat, cook it first with 1 Chile Verde packet + 1 cup water until tender, shred and set aside (or use leftovers from another Chile Verde recipe).
In a large skillet, heat oil over medium. Add diced potatoes and onion and cook 10–15 minutes, stirring occasionally, until potatoes are browned and mostly tender.
Add the shredded Chile Verde meat along with a few spoonfuls of its sauce. Stir and cook 3–5 minutes until everything is hot.
Make little wells in the skillet and crack eggs into them. Cover and cook on low until the whites are set and yolks are done to your liking.
Garnish with cilantro and a squeeze of lime. Serve straight from the skillet.