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Recipe for cooking pork chile verde enchiladas

Recipes from Mexico :: Mexican Main Dishes Meat


Servings: 6

2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 c. chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 c. fresh cilantro, chopped
Juice of 1 lime
1/4 c. sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 (two and one-fourth) c. shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on every side. Enclose in plastic bag 10 mins. Peel, seed and coarsely chop chiles.

Combine broth, 1/2 c. onion, tomatillos, jalapeno and garlic in med. saucepan. Simmer over med. heat until liquid is reduced to 1 c., about 10 mins. 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.)

Preheat oven to 350 degrees fahrenheit. Lightly oil a 15 x 10 x 2-in. 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 c. Pork Chile Verde, 2 Tbsp. cheese and 1 Tbsp. 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 or without a lid until heated through, about 20 mins. (or 1/2 an hour if enchiladas have been refrigerated). Sprinkle and distribute tomatoes over and serve.

Pork Chile Verde
8 fresh Anaheim chiles
1 tsp. cumin seeds
2 Tbsp. canola (or other vegetable) oil
1 c. chopped onion
2 lbs. trimmed boneless pork shoulder,
    cut into 1/2-in. pieces
3 cloves garlic, finely chopped
4 c. (or more) water

Char Anaheim chiles over gas flame or in broiler until blackened on every side. Enclose in plastic bag 10 mins. Peel, seed and chop chiles.

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

Heat oil in heavy large pot over med.-high heat. Add onion; sauté 3 mins. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 mins.

Add chiles, cumin and garlic. Sauté 5 mins. Add 4 c. water. Simmer uncovered or without a lid over med.-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 med. heat, adding 1/2 c. water to loosen mixture if necessary.)

Yield: about 4 c.

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

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