Ingredients: |
Ingredients: 3 1/2 lbs. boneless pork shoulder
14-oz. can chicken broth
1/2 cup chopped onion
6 cloves garlic, minced
1 Tbsp. ground cumin
2-3 tsp. ground chipotle chile pepper or hot chili powder
1 tsp. salt
3 10-oz. cans enchilada sauce
1 Tbsp. snipped fresh cilantro
4-oz. can diced green chile peppers
8-oz. cotija cheese, shredded
8-1 8 inch tortillas
diced tomato or quartered grape tomatoes
Sour cream (optional)
|
Directions: |
Directions:Trim fat from pork. In a 4-qt. slow cooker, combine pork, broth, onion, garlic, cumin, chili pepper/powder, and salt. Cover and cook on low heat setting for 10-11 hours or on high heat for 5-6 hours.
Preheat oven to 400º. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands**
In a large bowl, combine pork, 1/2 cup of the enchilada sauce, 2 Tbsp. of the reserved cooking liquid, and 1 Tbsp. snipped cilantro. Set aside.
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-qt. rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place close together); top with the remaining enchiladas-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. |
Personal
Notes: |
Personal
Notes: MAKE AHEAD TIP: **At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed.
|
This recipe for Pulled Pork Enchiladas is from