Pork Chili Verde Enchiladas

Last summer one of my farmer’s market customers gave me this delicious recipe for Pork Chili Verde Enchiladas and it has become a family favorite.  Despite the number of peppers called for it isn’t a overly spicy dish and the sour cream in the sauce mellows it out to the perfect level of heat for a family that isn’t too keen on hot foods. My vendor neighbor sold tomatillos and a variety of peppers so, with her guidance, I did a little experimenting and have found several recipes that I consider first rate.  Tomatillo season is late summer but I still see them in the market along with a huge variety of chili peppers so, if you want to try this recipe, I’m sure you won’t have a problem finding the ingredients.  Canned tomatillos would work in a pinch too.
Other recipes using tomatillos that you might enjoy are Rick Bayless’ Rick’s Tomatillo Braised Pork Loin located here and Tomatillo Chicken Stew found here.
Pork Chili Verde Enchiladas

To Make the Sauce:

2 fresh Anaheim chilies
1 14-1/2 ounce can chicken broth
1-1/4 cups onion, chopped
4 ounces tomatillos, husked, rinsed, quartered, or 1 can tomatillos
1 jalapeno chili, seeded, coarsely chopped
1 garlic clove, peeled and chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup sour cream
12 6-inch corn tortillas
Pork Chili Verde, chilled
2-1/2 cups asadero cheese, shredded (or Jack cheese if you can’t find asadero)
2 plum tomatoes, seeded and chopped

Char Anaheim chilies over a gas flame or under the broiler until blackened on all sides.  Enclose in a plastic bag for 30 minutes.  Peel, seed and coarsely chop chilies.  Char a total of 10 Anaheims so you have enough for the sauce for the pork.

Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in a medium saucepan.  Simmer over medium heat until liquid is reduced to 1 cup, about 20 minutes.  Transfer to a blender or food processor.  Cool to room temperature.  Add Anaheim chilies, cilantro and lime juice.  Blend till smooth.  Transfer to bowl.  Whisk in sour cream, season with salt and pepper.  Can be made 1 day ahead.  Cover and chill.

Preheat oven to 350 degrees.  Lighly grease a 15×10 inch baking dish.  I used one slightly smaller and had enough to make 2 small, single serving casseroles for another night.  Place 6 tortillas between 2 damp paper towels.  Cook in microwave on high until warm, about 45 seconds.  Working with 1 warm tortilla at a time, dip tortillas into sauce and gently shake excess back into the bowl.  Place tortillas on work surface.  Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon chopped onion down the center of each.  Roll up tortillas.  Arrange, seam side down, in baking dish.  Repeat with remaining 6 tortillas.  (Can be made 8 hours ahead.  Cover enchiladas, remaining sauce and cheese separately.  Chill)  When ready to bake top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through and bubbly, about 30 minutes.  Spinkle tomatoes over the top and serve with beans and rice.

Pork Chili Verde

8 Anaheim chilies
1 teaspoon cumin seed
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2 inch cubes
3 garlic cloves, peeled and finely chopped
4 cups chicken broth
8 charred Anaheim chilies, peeled and chopped

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes.  Transfer to a spice grinder, process until finely ground.  Set aside.

Heat oil in heavy large pot over medium-high heat.  Add onion, saute 3 minutes.  Add pork and cook until juices evaporate and meat browns, stirring often, about 20 minutes.  Add chilies, cumin and garlic.  Saute 5 minutes.  Add chicken broth.  Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1-1/2 hours.  If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat.  Season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill) Rewarm over medium heat, adding 1/2 cup chicken stock to loosen mixture if necessary.

******
Notes:
*I usually double the sauce recipe because I like lots of it.  I use only 1 jalapeno for a double batch. Any extra sauce or pork mixture is delicious over rice.
*Use an inexpensive cut of pork.  It simmers for a long time and any cut will become very tender.

Comments

  1. Lisa says

    These enchiladas sound amazing! I have been looking for a recipe like this, with fresh authentic flavors. I have to try it.

  2. Pam says

    Bookmarked! I've been wanting to try my hand at making green and red enchilada sauces. This recipelooks amazing Cathy!

  3. Bellini Valli says

    They both sound delicious. I just posted a Rick Bayless recipe too. He is my "go to " guy for more authentic Mexican recipes we can make here.

  4. Kate says

    Chili verde is Terry's favorite! He would absolutely love these. So would I for that matter. I must make these. I can smell the wonderful aroma now…Thank you!!

  5. Acorn Cottage says

    That's looks so good. We are always up for a new Mexican dish to try. When I lived in So. Cal, I had good friends who really knew how to cook well, and taught me about roasting peppers and some other tricks. It's a little time consuming, but the flavor is so worth it!

    Thanks for sharing!

    Nancy

  6. SavoringTime in the Kitchen says

    I love pork chili verde and is usually what I order at our favorite Mexican restaurant. Your enchiladas sound so good!

  7. Barbara says

    Glad to hear it's not too hot, Cathy! Sour cream always levels things off a bit. Looks like a dream of a recipe!

  8. Lori (All That Splatters) says

    This looks absolutely delicious, Cathy. I love Mexican pork dishes but rarely make them myself. Thanks for this recipe!!

  9. Jamie says

    This is definitely the kind of dish my family would love! And strangely enough I saw tomatillos in a grocery store here in France two days ago – the first time I have ever seen them here! Great idea for a meal!

  10. zurin says

    This looks like along recipe but like its so worth making. Imarking this…ill make it with beef :)) tq Cathy

  11. Mari @ Once Upon a Plate says

    Cathy, we love enchiladas and your recipe looks particularly delicious. Wonderful photos, too!

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