Best Pork Enchiladas With Green Sauce Recipes

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THE BEST PORK ENCHILADAS



The Best Pork Enchiladas image

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 19

1 red onion, sliced into thin rings
1 1/2 cups distilled white vinegar
Kosher salt
2 teaspoons sugar
2 tablespoons plus 1 cup vegetable oil
One 1-pound piece boneless pork shoulder
1/2 medium yellow onion, chopped
6 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
2 ounces ancho chiles (about 9 chiles), stemmed and seeded (see Cook's Note)
2 ounces pasilla chiles (about 8 chiles), stemmed and seeded (see Cook's Note)
2 bay leaves
1/4 cup raisins
3 cups low-sodium chicken broth
Eight 6-inch corn tortillas
8 ounces quesillo or whole milk mozzarella, grated (see Cook's Note)
Lime wedges, for squeezing

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.

PORK ENCHILADAS WITH GREEN SAUCE



Pork Enchiladas With Green Sauce image

This is a recipe from Jane Milton's Mexican cook book,the green tomatillo sauce provides a tart contrast to the pork filling in this popular dish.

Provided by sashas kitchen

Categories     Vegetable

Time 1h40m

Yield 3 serving(s)

Number Of Ingredients 8

1 1/4 lbs pork shoulder, diced
1 cascable chili
2 tablespoons oil
2 garlic cloves, crushed
1 onion, finely chopped
2 cups canned tomatillos, drained
6 corn tortillas
3/4 cup mexican cheese

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.

Nutrition Facts : Calories 772.3, Fat 54.4, SaturatedFat 19.5, Cholesterol 168.8, Sodium 519.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.5, Protein 42.8

PORK ENCHILADAS



Pork Enchiladas image

One of my favorite ways to use up leftover pork.

Provided by STEPHZ2003

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

2 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
½ teaspoon onion powder
1 cup reduced fat sour cream
1 (4 ounce) can chopped green chilies
2 cups shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can condensed tomato soup
¼ teaspoon garlic powder
½ teaspoon ground cumin
6 (7 inch) flour tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  • Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g

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