Pork Enchiladas with Tomatillo Sauce
A green sauce is called a verde sauce. Pork goes exceptionally well with a sauce made with tomatillos.
1-1/4 pounds pork shoulder, diced
2 T. vegetable oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 serrano peppers, stemmed, seeded, and finely chopped
2 cups drained canned tomatillos, or 10 fresh tomatillos, husked and rinsed
8 (6-inch) corn tortillas, warmed
3/4 cup shredded Monterey Jack cheese
Put the diced pork in a medium-size saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 40 minutes. Drain, let cool, then shred with two forks.
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking dish with nonstick cooking spray. Set aside.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic. Cook for 3 to 4 minutes.
Add the serrano peppers and the tomatillos. Cook, stirring constantly, until the tomatillos begin to break up. Reduce the heat and simmer for 10 more minutes. Let cool slightly, then puree in a blender. (If using fresh tomatillos, soften them first in a pan of boiling water for 10 minutes.)
Spoon equal amounts of the shredded pork down the center of each tortilla and roll up. Place seam side down in the prepared baking dish.
Pour the sauce over. Sprinkle with cheese. Bake for 25 to 30 minutes or until the cheese bubbles.
Serves 4
To warm and soften the tortillas to make them easy to roll without cracking, rinse them in water, wrap in a paper towel, and steam them in the microwave for 45 seconds to a minute.
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