Pork Chile Verde Enchiladas Recipe

Pork Chile Verde Enchiladas

Servings: 6

2 fresh Anaheim chiles*
1 (14 1/2 oz) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on all sides
Enclose in plastic bag 10 mins
Peel, seed & coarsely chop chiles

Combine broth, 1/2 cup onion, tomatillos, jalapeno & garlic in medium saucepan
Simmer over medium heat until liquid is reduced to 1 cup, about 10 mins
Cool to room temperature

Transfer to blender
Add Anaheim chiles, cilantro & lime juice
Blend until smooth
Transfer to bowl
Whisk in sour cream
Season with salt & pepper
(Can be made 1 day ahead
Cover, then chill
)

Preheat oven to 350 deg F
Lightly oil a 15 x 10 x 2-inch baking dish

Place 6 tortillas between 2 damp paper towels
Cook in microwave on HIGH until warm, about 1 min

Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl
Place tortillas on work surface
Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese & 1 tablespoon onion down center of each
Roll up tortillas
Arrange enchiladas, seam side down, in prepared baking dish
Repeat with remaining 6 tortillas
(Can be made 8 hours ahead
Cover enchiladas, remaining sauce & separately
Chill
)

Top enchiladas with remaining sauce, then cheese
Bake enchiladas uncovered until heated through, about 20 mins (or 30 mins if enchiladas have been refrigerated)
Sprinkle tomatoes over & serve

Pork Chile Verde
8 fresh Anaheim chiles
1 tsp cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 lb trimmed boneless pork shoulder,

Topics: Enchiladas

 

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