Green Chile Pork Enchiladas Recipes

Steps:

• Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
• Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
• Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
• Arrange a rack in the center of the oven and preheat to 425 degrees F.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

Steps:

• Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
• Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
• Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.

Steps:

• Make the filling first. You can do this the day before if you like (its better the second day anyway). Filling: Cut the pork loin into 1-2 inch chunks. Peel and rough chop the garlic. Rough chop 1 of the onions. In a stock pot, heat the oil over medium-high heat. Add the pork to the pot and season with salt, pepper and adobo. Cook until there is no pink showing on the pork. To the stock pot, add the water, orange juice, garlic and onion. Stir. Bring to a full rolling boil then reduce the heat to medium so the liquid is still slowly bubbling. Cook until the liquid is just about gone, stirring occasionally. While the pork is cooking, remove the stems and seeds from the Poblanos and cut length-wise into 1/4 wide strips. Cut the onion into quarters then slice into half moon shaped pieces. When there is just a little liquid left toss in the poblanos and sliced onions. Start breaking up the pork chunks with your stirring spoon until is all shredded. Leave a few small chunks...they are great for a burst of flavor. Turn up the heat to medium high and cook (stirring often) until pork mixture starts to stick to the bottom of the pan and turn brown. The poblanos and onions should have cooked and softened by this time. Remove from heat. The sauce is easy to make and you can whip it up in just a few minutes. Sauce: In a medium saucepan, melt the butter. Whisk in the flour and make a roux. Cook the roux until the flour smell is gone. About 5 minute, whisking continually. Slowly whisk in the chicken broth. Bring to a boil, reduce the heat and whisk in the sour cream. Once the sour cream is incorporated add in the green chiles, black pepper and add the salt to taste. Simmer over low for 15 minutes. Assembly: Place 6 tortillas each in a Ziploc bag, seal it and microwave for 1 minute. This will steam the tortilla and leave them tender and not oily. Repeat this as needed. You dont want to do too many at once because they will cool and be difficult to work with. On a large sheet pan/jelly roll pan with the pan sitting with the longer side facing away from you add a couple tablespoons of sauce to coat the bottom. Take a tortilla, lay it in the sauce in the pan then flip it over so you have sauce on both sides. Fill the tortilla with the pork filling and a sprinkle of cheese. Roll it up and move to the end of the pan, seam side down. Put as much filling as you can but don't over stuff them or they will fall apart. You should be able to fit 2 rows of 11 enchiladas on the pan (2 enchiladas across the narrow length and 11 down the longer lenght). Repeat this step until you fill up the pan. You should have enough room in the pan for 22 enchiladas. Keep spooning sauce into the pan as you need it. You want both sides of the tortillas to have at least some sauce. Warning...the tortillas will be excessively hot coming out of the Ziploc bags. Top with the remaining cheese and bake at 400 degrees until the cheese on top is bubbling and starts to brown. Serve 2 enchiladas per person along with a wedge of lime and a sprinkle of cilantro on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Steps:

• Heat oven to 325. Place pork roast in shallow glass baking dish.
• Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
• Add water to baking dish. Cover with foil.
• Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
• Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
• Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
• Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
• Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.