• Pork Chili Verde Enchiladas

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    • 2 x fresh Anaheim chilies*
    • 14 1/2 ounce canned low-salt chicken broth
    • 1 1/4 c. onion (divided), minced
    • 4 ounce tomatillos,* husked, rinsed, quartered
    • 1 x jalapeno chili, seeded, coarsely minced
    • 1 clv garlic, minced
    • 1/4 c. fresh cilantro, minced
    • 1 Tbsp. fresh lime juice
    • 1/4 c. lowfat sour cream
    • 12 x tortillas
    •     Pork Chili Verde, chilled (see recipe)
    • 2 1/4 c. shredded Asadero cheese*
    • 2 x plum tomatoes, seeded, minced
    • 8 x fresh Anaheim chilies*
    • 1 tsp cumin seeds
    • 2 Tbsp. vegetable oil
    • 1 c. onion, minced
    • 2 lb trimmed boneless pork shoulder, cut into 1/2-inch pcs
    • 3 clv garlic, finely minced
    • 4 c. (or possibly more) water


    1. Char Anaheim chilies over gas flame or possibly in broiler till blackened on all sides.
    2. Enclose in plastic bag 10 min. Peel, seed and coarsely chop chilies. Combine broth, 1/2 c. onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat till liquid is reduced to 1 c., about 10 min. Transfer to blender. Cold to room temperature. Add in Anaheim chilies, cilantro and lime juice.
    3. Blend till smooth. Transfer to bowl. Whisk in lowfat sour cream. Season with salt and pepper (Can be made 1 day ahead. Cover; chill)
    4. Preheat oven to 350F. Lightly oil15x10x2-inch baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high till hot, about 1 minute. Working with 1 hot tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 c. Pork Chili Verde, 2 Tbsp. cheese and 1 Tbsp. onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8 hrs ahead. Cover enchiladas, remaining sauce and separately Chill.) Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered till heated through, about 20 min (or possibly 30 min if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
    5. Pork Chili Verde:Char Anaheim chilies over gas flame or possibly in broiler till blackened on all sides.
    6. Enclose in plastic bag 10 min. Peel, seed and chop chilies. Stir cumin seeds in heavy small skillet over medium-low heat till fragrant, about 4 min.
    7. Transfer to spice grinder; process till finely grnd. Set aside. Heat oil in heavy large pot over medium-high heat. Add in onion; saute/fry 3 min. Add in pork; cook till juices evaporate and meat browns, stirring often, about 20 min.
    8. Add in chilies, cumin and garlic. Saute/fry 5 min. Add in 4 c. water Simmer uncovered over medium-low heat till meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer till sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 c. water to loosen mix if necessary.)
    9. Makes About 4 C.. This can also be used in burritos or possibly tacos.
    10. Description: "Traditionally, the tortillas are fried in oil till soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave."

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