Cassie’s Ruminations

Pork Enchilada Scramble

This is a result of leftover pork from yesterday. It would be equally good with leftover chicken, or fresh of either one – just cook for longer. All I did was cut up one of my pork loin pieces into small bite-sized chunks, heated up a little canola oil in a large skillet, added the pork, and cooked with healthy sprinkles of my favorite Mexican spices – cumin, garlic powder, onion powder, and chile powder. The pork already had salt and pepper from roasting. I then pushed the pork to the sides of the skillet, added a little more oil, and added 6 lightly beaten eggs. I scrambled those, then stirred the pork back into the mix. Finally, I added half of a large can of Rosarita enchilada sauce (I like that brand since it has a nice dark rich flavor) and heated it to just simmering before serving in bowls. I garnished with a few baby arugula leaves for some color.