"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Verde Enchiladas Recipe

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This recipe for Pork Verde Enchiladas, by , is from Kostelyk Family Cookbook: Only Good Stuff! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Kostelyk

Category:
Category:

Ingredients:  
Ingredients:  
For the Pork:
3-4 lb. boneless pork shoulder
2 tsp. salt
2 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
2 rsp. oregano
1 tsp. garlic powder

For the Enchiladas:
about 16-20 tortillas (flour or corn)
green enchilada sauce (my favorite is the Frontera brand... you'll need 2-3 packets)
1/2 c.-1 c. chopped cilantro
3-4 c. grated Monterrey Jack cheese

Directions:
Directions:
* I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10-12 hours to cook and the enchiladas take some preparation and time in the oven.

For the Slow Cooker Pork:
Mix spices and rub all over pork. Place in slow cooker and add about 1 c. water. Cover and cook on LOW for 10-12 hours. Shred the meat with 2 forks, set aside.

For the enchiladas:
1. Once the pork is shredded, I usually roast it in the oven for 20-30 minutes to to crisp it up a little. (It's kind of the best this way!)
2. Spread a small amount of enchilada sauce in the bottom of two casserole dishes. Pour some enchilada sauce on a plate and coat both sides of your tortilla.
3. Add about a 1/3 c. of pulled pork, a sprinkle of cheese, and a sprinkle of cilantro. Roll up the tortilla and put the seam down. Repeat this until all the meat is gone.
4. Add a little enchilada sauce to the top of the enchiladas. Add about a cup of cheese and a sprinkle of cilantro to the top of each casserole dish. Cover with foil.
Bake for 20 minutes covered and then 20 minutes uncovered.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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