• Dredge pieces of braised pork into flour, shaking off any excess.
• Place canola oil in a large non-stick sauté pan. Place over medium-high heat.
• Place floured pork into pan and pan fry until golden brown and crispy, turning frequently to avoid burning, about 2 minutes.
• Remove and transfer to a plate lined with a paper towel. When cooled slightly to the touch, pull or cut pork into walnut-sized pieces. Set aside and keep warm.
• Place salsa verde in a small non-stick sauté pan.
• Place on stove and warm over medium heat.
• Pour 1/2 of the sauce into a small bowl and reserve warm.
• Crush (by hand) the tortilla chips (9 for each serving - 18 total if making recipe as written for 2 servings) into 1-1/2 to 2-inch pieces.
• Place in the small non-stick sauté pan with the salsa verde. Gently mix together until chips are evenly coated and thoroughly heated through, about 2 minutes on medium heat.
• Place 9 Tortilla Chips into the center of a bowl for each serving (2 bowls if making recipe as written for 2 servings). Set aside.
• Heat butter to a light sizzle in a large non-stick pan set over medium-high heat.
• Carefully add roasted pork, roasted poblano chiles, roma tomatoes, cilantro leaves and green onions into the pan, tossing to incorporate.
• Season with salt and pepper, to taste.
• Cook, stirring, until thoroughly heated through.
• Add beaten eggs into the pan, stirring to incorporate. Cook until the eggs are lightly scrambled and still very runny on top and around the edges.
• Sprinkle the grated Parmesan cheese into the eggs.
• Add the hand-crushed Tortilla Chip/Salsa Verde mix into the pan, folding quickly to incorporate.

Plate and Garnish

• Layer egg mix into bowls with chips, mounding it as high as possible on top of the chips.
• Ladle remaining Salsa Verde over the egg mix and around the ingredients, covering the open areas within the rim of the bowl.
• Place tortilla chips (6 each bowl) onto the egg mix, allowing some to fall onto the bowl.
• Sprinkle roma tomatoes, green onions, cilantro leaves and grated Parmesan cheese evenly over chilaquiles and chips.
• Dollop sour cream centered on top of Chilaquiles.
• Serve.