If I could survive on one dish it would be enchiladas. Spicy chile sauce-dipped tortillas – I can’t get enough of them.
These green enchiladas are made with cooked salsa verde (green salsa) made of tomatillos, jalapeños, serranos, and cilantro from my garden. Unfortunately, we had a hailstorm and my garden was sadly demolished, but luckily these beauties were salvaged and were the last of my harvest before the extreme freezing temperatures hit Colorado.
These enchiladas are very different from the green chile enchiladas my mom makes. She makes her enchilada sauce by blending roasted long green chile and whey. Her enchiladas include layers of Monterey Jack cheese and chopped onions, but I also like to add shredded chicken or turkey to mine. Her sauce is rich, spicy, and delicious.
These enchiladas are tangy, light, and zesty. Simmering tomatillos, chiles, and garlic and puréed with onion and cilantro makes this sauce. The sauce is then cooked and corn tortillas are lightly fried, dipped in the sauce, and enveloped with slow-cooked pulled pork, chopped onions, and shredded cheese then topped with more sauce and sprinkled with queso fresco. The pork and this salsa verde is a lovely combination.
These rustic, comforting enchiladas can easily be made. The pork shoulder is cooked in a slow cooker, and then shredded. Pork so tender it will melt in your mouth. No need to buy canned green enchilada sauce — this homemade salsa verde is not difficult to make and the ingredients are readily available at your local grocery store anytime of year.
For more pork recipes and inspiration be sure to visit porkteinspira.com.
- 1 2 pound boneless pork shoulder roast
- 1 bay leaf
- 1 can 12 ounces beer
- Salt to taste
- Salsa Verde:
- 3 pounds tomatillos husked and rinsed
- 3 garlic cloves
- 4 jalapeño or serrano peppers
- 1 white onion coarsely chopped
- Handful cilantro
- Salt to taste
- 1 tablespoon olive oil
- ½ cup canola oil for frying
- Corn tortillas preferably white
- 1 medium white onion diced
- Shredded Muenster cheese
- Crumbled queso fresco
- Prepare Pork:
- Place the pork shoulder and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 8 hours.
- Discard the bay leaf. Remove the pork from the slow cooker, salt to taste, and shred the meat. Set aside for assembly.
- Make Sauce:
- Boil tomatillos, garlic, and peppers in water to cover for about 10 minutes.
- With a slotted spoon transfer the tomatillos, garlic, and peppers to a blender. Add the onion and cilantro. Purée until smooth. Add salt to taste.
- Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
- Assemble Enchiladas:
- In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm sauce, turning to coat.
- Place a coated tortilla on a serving plate. On one half place some pulled pork, diced onion, and shredded cheese and fold in half. Drizzle warm salsa verde over enchiladas and top with queso fresco.
Disclosure: A special thanks to the National Pork Board for sponsoring this post.