Pork Enchiladas With Green Sauce Recipes

Steps:

• Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl and set aside.
• In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
• Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
• Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
• Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.

Steps:

• put the diced pork in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute.
• meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it.
• drain the pork and shred it,set it aside.
• heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender.
• preheat oven to 350F,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded pork onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles.

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:

• Preheat the oven to 325 degrees F.
• Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.
• Turn the oven up to 350 degrees F.
• Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
• Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.

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:

• Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
• Cook on High for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
• Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.