Pork Chile Verde Enchiladas
Ingredients
Enchiladas
- 2 fresh Anaheim chiles*
- 1 (14 1/2 ounce) can low-salt chicken broth
- 1 1/4 cupa chopped onion, divided
- 4 tomatillos, husked, rinsed, quartered
- 1 jalapeno chile, seeded, coarsely chopped
- 1 clove garlic, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup sour cream
- 12 flour tortillas
- Pork Chile Verde, chilled
- 2 1/4 cups shredded asadero cheese
- 2 plum tomatoes, seeded, chopped
Pork Chile Verde
- 8 fresh Anaheim chiles
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
- 3 cloves garlic, finely chopped
- 4 cups (or more) water
Instructions
- Enchiladas: Char Anaheim chiles over gas flame or in broiler until blackened
on all sides. Enclose in plastic bag 10 minutes. Peel, seed and
coarsely chop chiles.
- Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in
medium saucepan. Simmer over medium heat until liquid is reduced
to 1 cup, about 10 minutes. Cool to room temperature.
- Transfer to blender. Add Anaheim chiles, cilantro and lime juice.
Blend until smooth. Transfer to bowl. Whisk in sour cream. Season
with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
- Heat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking
dish.
- Place 6 tortillas between 2 damp paper towels. Cook in microwave
on HIGH until warm, about 1 minute.
- Working with 1 warm tortilla at a time, dip tortillas into sauce;
shake excess sauce back into bowl. Place tortillas on work surface.
Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1
tablespoon onion down center of each. Roll up tortillas. Arrange
enchiladas, seam side down, in prepared baking dish. Repeat with
remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas,
remaining sauce and separately. Chill.)
- Top enchiladas with remaining sauce, then cheese. Bake enchiladas
uncovered until heated through, about 20 minutes (or 30 minutes
if enchiladas have been refrigerated). Sprinkle tomatoes over and
serve.
- Pork Chile Verde: Char Anaheim chiles over gas flame or in broiler until blackened
on all sides. Enclose in plastic bag 10 minutes. Peel, seed and
chop chiles.
- Stir cumin seeds in heavy small skillet over medium-low heat until
fragrant, about 4 minutes. Transfer to spice grinder; process until
finely ground. Set aside.
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté
3 minutes. Add pork; cook until juices evaporate and meat browns,
stirring often, about 20 minutes.
- Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water.
Simmer uncovered over medium-low heat until meat is very tender
and sauce just coats meat, about 1 hour. 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;
chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture
if necessary.)
This can also be used in burritos or tacos.
Per serving: 489 Calories (kcal); 12g Total Fat; (22% calories
from fat); 13g Protein; 81g Carbohydrate; 4mg Cholesterol; 693mg
Sodium
Food Exchanges: 5 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates