Skillet Pork Chilaquiles
TOTAL TIME1 hr 20 mins
SKILL LEVELBeginner
SERVINGS4-6
About this RecipeThis hearty Skillet Pork Chilaquiles combines crispy tortilla chips simmered in zesty sauce with tender Smithfield pork loin filet. A bold, one-pan twist on a classic Mexican dish—perfect for brunch or lunch.
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Ingredients
Gather Ingredients from the list below 1 tbsp. Vegetable oil 1 cup Chicken broth 16 oz. Roasted tomatillo salsa 8 oz. Corn tortilla chips 2 Green onions, thinly sliced 1/3 cup Queso fresco, crumbled 1 Lime, cut into wedges 1 Avocado, sliced
Gather Ingredients from the list below
Directions
1.
Turn the Instant Pot to the “Sauté” setting and add oil to the pot.
2.
While the oil heats, place the pork loin filet on a cutting board and trim any excess fat or silver skin using a small, sharp knife.
3.
Cut the pork into three equal pieces.
4.
Place the pork in the Instant Pot and sear each side for 2–3 minutes until lightly browned.
5.
Switch the Instant Pot to the “Pressure Cook” setting. Secure the lid and set to cook on high pressure for 45 minutes.
6.
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully open the vent valve to release any remaining pressure.
7.
Preheat the oven to 425°F.
8.
Transfer the pork to a cutting board and shred it using two forks.
9.
In a large oven-safe skillet, combine chicken broth and salsa over medium heat and bring to a simmer.
10.
Add tortilla chips to the skillet, stirring gently until they’re evenly coated in the sauce. Let some chips rise up the sides of the skillet for texture.
11.
Spread the shredded pork evenly over the chips.
12.
Place the skillet in the oven and bake for 8 minutes.
13.
Remove from the oven and garnish with green onions, queso fresco, lime wedges, and avocado.
14.
Serve immediately for a bold and satisfying brunch or lunch.
