Wednesday, October 6, 2010
Pork Verde Enchiladas
For a long time I was accustomed to buying canned enchilada sauce, particularly the green/verde one when it came time to make making enchiladas. Then I watched some TV and did a little online research and found out how easy it is to make from scratch. The hardest part of this meal is prepping the veggies for the food processor. It tastes so good and authentic you will be amazed at how amazing it resembles the canned or even the restaurant version. As opposed to red enchilada sauce that is usually a tomato based sauce, verde's base consists of tomatillos and green peppers usually anaheims and poblanos. Don't worry they sell all these at your local super market.
There are a couple of notes to take into account. Tomatillos are the green tomatoes that have the husks on them. If there's a local produce stand close to your place then that's where you should get them. If not then your favorite grocery store will have them. Same with the anaheim chilies. Also in my recipe I use 4 habaneros but you can use less, use a different pepper like a japapeno or a serrano or just skip it if you don't want the heat. Let's be honest though you are eating Mexican food it should have a kick to it. Also masa flour is corn flour that can be found in the Spanish section of your grocery store. One more thing my cooking method calls for a crock pot but if you don't have one you can use a stock pot and simmer for 3 - 4 hours.
- 3 cups good chicken stock
- 2 pounds anaheim chilis, seed and stem removed
- 2 pounds tomatillos, husks removed then quartered
- 4 habanero peppers
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 3 bay leaves
- 2 - 3 pounds pork loin cut into one inch cubes
- 8 inch flour tortillas
- shredded Mexican blend cheese
- 1 avacado skin and pit removed, sliced
- Sour bream
- Spanish Rice, recipe follows
- Black Beans, recipe follows
1. Divide the the peppers, tomatillos, habaneros and chicken stock into 4 batches and place into a food processor or blender and puree until smooth. The chicken broth is used to get the juices moving and make the blending easier. Place in a crock pot along with the cumin, oregano, garlic powder, salt, bay leaves and pork. Set the crock pot to low and simmer for 10 - 12 hours. Best to do over night or while you are at work all day.
2. Place your oven on broil. To assemble your enchiladas, take a slotted spoon and scoop out enough meat to fill one tortilla, then roll up and set on a plate. Then using regular spoon scoop out some sauce and place on top the enchilada. Do this until you have enough for your portion. Then cover with cheese and place in the oven until it melts.
3. Using a hot pad, take out of the over and set aside to cool. Serve with spanish rich and beans and garnish with avocado and sour cream.
** Black Beans **
- 2 cans black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 bay leaf
1. Bring all ingredient to simmer and continue to do so for 30 minutes stirring occasionally. Make sure not to drain the beans you want that juice.
** Spanish Rice **
- 2 cups cooked white rice
- 3 tablespoons canola or vegetable oil
- 1/2 onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 japaleno seeds removed, minced
- 3 tablespoons tomato sauce
- 2 tomatoes, chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cardamon
- 1 cloves garlic, minced
- Salt and pepper
1. In a medium pot over medium heat the oil. Then add the peppers, onions and jalapeno and cook until fragrant about 2 minutes. Add the rice and stir until the rice is coated evenly in the oil.
2. In small batches stir in the tomato sauce and tomatoes, cooking off some of the liquid each time. When all of it is in, stir in the paprika, chili powder, cardamon and and garlic. Season with salt and pepper and continue cooking and stirring until veggies are done.
Posted by Christian and Kishelle Linenko at 2:57 PM