Pork Enchiladas With Green Sauce

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READY IN: 1hr 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs pork shoulder, diced
  • 1
    cascable chili
  • 2
    tablespoons oil
  • 2
    garlic cloves, crushed
  • 1
    onion, finely chopped
  • 2
    cups canned tomatillos, drained
  • 34
    cup mexican cheese
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DIRECTIONS

  • 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.
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