Spicy Marinated Pork and Eggs
pound boneless pork shoulder
cup bottled thick and chunky salsa
tablespoon vegetable oil
pounds potatoes, peeled and cut into 1-inch pieces
fresh green chile peppers, chopped (1 cup)
cloves garlic, minced
cup shredded cheddar cheese (4 ounces)
Sliced fresh jalapeno chile peppers (optional)
- Trim fat from pork. Cut meat into 1-inch pieces. Place meat in a resealable plastic bag set in a shallow dish. Top with salsa. Seal bag; turn to coat. Marinate in refrigerator overnight.
- Lightly grease an oval 3 1/2- to 4-quart slow cooker* with oil. Place onion in cooker. Add pork and marinade mixture, potatoes, green chile peppers, and garlic. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- Using the bottom of a ladle or serving spoon, make 6 indentations in the top of the mixture. Crack an egg into each indentation. If using low-heat setting, turn cooker to high-heat setting. Cover; cook 15 minutes more or until egg whites are set and yolks are thickened. Top with cheese, cilantro, and, if desired, jalapeno slices. Makes 6 servings.
From the Test Kitchen
If you don't have an oval slow cooker, you can still make this recipe; the eggs may run together on the top.
Nutrition Facts(Spicy Marinated Pork and Eggs)
- Per serving:
- 405 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 251 mg chol.,
- 494 mg sodium,
- 33 g carb.,
- 3 g fiber,
- 6 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet