Chile Verde Pork Enchiladas

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!