Best Green Chile Pork Enchiladas Recipes

GREEN CHILE PORK ENCHILADAS

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.

GARLIC PORK ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.6/5)

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.

GREEN CHILE PORK ENCHILADAS

Steps:

• 1. Preheat oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with 2 tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, stirring once, about 25 minutes. Transfer mixture to a food processor, add the lime juice and cilantro and process until smooth; season with the honey, salt and pepper. 2. Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of the remaining ¼ cup of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook, in 2 batches, adding more oil for next batch until golden brown on all sides. Add the tomatillo sauce and enough stock to cover the pork, season with salt and pepper, cover and cook until the pork is fork tender, about 1 ½ to 2 hours. Remove the pork to a bowl and let cool slightly before shredding with a fork into pieces. 3. Increase the heat of the oven to 400 degrees F. Heat some of the cooking liquid in a large sauté pan, add the shredded pork and cook for a few minutes. Dip the tortillas in the sauce, one a time, to lightly moisten. Place the tortillas on a flat surface, place some of the shredded pork down the center of each one and a few cilantro leaves, roll and place seam-side down in a baking dish. Ladle some of the sauce over the enchiladas (enough to cover them completely), top with the cheese and bake until cheese has melted and bubbly and enchiladas are heated through, about 15 minutes. 4. Serve topped with guacamole and sour cream and garnish with more chopped cilantro if desired. Guacamole 2 ripe Hass avocados, halved, pitted, peeled and diced ¼ cup finely diced red onion 1 jalapeno, finely diced Juice of 1 fresh lime ¼ cup finely chopped fresh cilantro Salt and freshly ground black pepper Combine all ingredients in a bowl and gently mix to combine, season with salt and pepper.