2 - 3 teaspoons ground chipotle chile pepper or hot chili powder
1 teaspoon salt
3 10 ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chile peppers
8 ounces cotija cheese, shredded (2 cups)
8 - 12 8 inches flour tortillas
Snipped fresh cilantro
Diced tomato or quartered grape tomatoes
Sour cream
Instructions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine
pork shoulder, broth, onion, garlic, cumin, ground chipotle chile
pepper or chili powder, and salt. Cover and cook on low-heat
setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
2. Preheat oven to 400 degrees F. Remove pork from slow cooker,
reserving cooking liquid. Using two forks, pull meat into coarse
strands. (TIP BELOW)
3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2
tablespoons of the reserved cooking liquid, and the 1 tablespoon
snipped cilantro. Set aside.
4. In a medium bowl combine the remaining enchilada sauce, 1/4
cup of the reserved cooking liquid (discard any remaining cooking
liquid), and the diced green chile peppers. Spread about 1/2 cup
of enchilada-green chile pepper mixture in the bottom of a 3-
quart rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas,
placing meat and cheese near the edge of each tortilla. Roll up
tortillas. Place filled tortillas, seam sides down, in the prepared
baking dish (place tortillas close together); top with the remaining
enchilada-green chile pepper mixture. Cover with foil; bake for 25
minutes. Sprinkle with the remaining 1/2 cup cheese. Bake,
uncovered, about 5 minutes more or until heated through and
cheese is softened and starts to brown slightly.
6. Sprinkle with additional snipped cilantro and tomato. If desired,
serve with sour cream.
At this point, the meat and cooking liquid can be refrigerated
overnight before assembling enchiladas. The cooking liquid will
thicken. To serve, pour cooking liquid into a small saucepan; heat
over low heat until boiling. Continue as directed in Steps 3 through
6.
Originally Submitted
12/25/2012
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