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Chile Verde Pork Enchiladas

  • Prep 30 min
  • Total 5 hr 0 min
  • Ingredients 16
  • Servings 10

Ingredients

4
huerito chili peppers
4
serrano chili peppers
4
jalapeños
6
tomatillos
2
garlic cloves
A pinch of oregano
1
tablespoon chicken bouillon
1
cup of boiled chile water
2
tablespoons vegetable oil, extra for frying tortillas
4
lb pork tenderloin, cubed
1
white onion
3
cups chicken broth
10
corn tortillas
Monterey Jack cheese, grated
Black olives, sliced
Cotija cheese, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Green chile pork can be made up to 2 days in advance.

Usually when I make chile verde (green chile sauce) I make enough for an army and there are leftovers for days. I can't and won't let it go to waste, so I make a big serving of chile verde enchiladas and repurpose my pork chile verde. My family is happy with a new meal set on their plates, and I don't have to hear the nagging question, "This again?"

Directions

  • 1 Boil all chiles and tomatillos for 30 minutes.
  • 2 Add boiled chiles and tomatillos, garlic cloves, oregano, chicken bouillon, and chile water into a blender. Blend. Set aside until ready to use.
  • 3 In a large pot over high heat, add oil and warm. Add pork cubes and braise on each side until browned.
  • 4 Add onion. Pour in chicken broth and bring to a boil. Once boiling, reduce heat, cover and simmer for 3 hours.
  • 5 Incorporate chile verde mix from blender. Cover, and continue to simmer for an additional 1/2 hour.
  • 6 To make the enchiladas: Preheat the oven to 375 °F.
  • 7 Over medium heat, fill the bottom of a large pan with an inch of vegetable oil. Once heated, fry corn tortillas on each side until slightly bendable.
  • 8 Arrange fried tortillas along bottom of a baking dish, and fill the center of each one with a heaping tablespoon of pork chile verde. Add a pinch of Monterey Jack cheese and roll each tortilla into a tube. Continue until the entire baking dish is full, lining up and arranging the stuffed tortillas as you go.
  • 9 Take several tablespoons of the chile verde sauce (excluding the meat) and spoon it over the enchiladas.
  • 10 Sprinkle a little more cheese and sliced olives over the top, and bake for 30 minutes.
  • 11 Remove from oven and top with cotija cheese, to taste. Enjoy!

Usually when I make chile verde (green chile sauce) I make enough for an army and there are leftovers for days. I can't and won't let it go to waste, so I make a big serving of chile verde enchiladas and repurpose my pork chile verde. My family is happy with a new meal set on their plates, and I don't have to hear the nagging question, "This again?"

Rate and Comment

Nicole Presley Nicole Presley
September 21, 2015

Usually when I make chile verde (green chile sauce) I make enough for an army and there are leftovers for days. I can't and won't let it go to waste, so I make a big serving of chile verde enchiladas and repurpose my pork chile verde. My family is happy with a new meal set on their plates, and I don't have to hear the nagging question, "This again?"