Chili with Grits and Egg
Looking for a complete meal served in a skillet? Look no further than Pork Chili Colorado with Grits and Egg which is a hearty meal for any time of the day.
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Cooking tools:
- Blender
- Dutch oven
- Grill
- Oven
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Measuring cup
- Slotted spoon
- Mixing bowl
- Plate
Ingredients
- 8 dried Guajillo chile peppers (stems and seeds removed)
- 3 dried ancho peppers (stems and seeds removed)
- 5 dried chile de arbol peppers (stems removed)
- 1 large yellow onion (quartered)
- 6 garlic cloves roughly (chopped)
- 1/2 teaspoon cumin powder
- 1/4 teaspoon dried Mexican oregano
- 2 cups broth (chicken, pork, or vegetable)
- 3 pounds pork butt
- 2 tablespoons vegetable oil
- 3 tablespoons all purpose flour
- 2 dried bay leaves
- salt
- pepper
- 4 cups full cream milk
- 1 cup grits
- 1/2 cup butter
- salt (to taste)
- 3 tablespoons butter
- 12 eggs (2 per serving)
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