The Secret To Making The Best Pork Enchiladas With Green Sauce – You’ll Never Cook Them The Old Way Again!

Embark on a culinary adventure and discover how to make tantalizing pork enchiladas smothered in a vibrant green sauce. This beloved Mexican dish is a symphony of flavors, textures, and colors, sure to delight your taste buds and leave you craving more.

Gather the Essential Ingredients

To create these culinary masterpieces, you’ll need:

• 1 pound boneless, skinless pork shoulder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or queso Oaxaca)
• 1 cup sour cream (optional)

Prepare the Green Sauce

1. In a blender, combine 1 cup of the diced tomatoes with green chilies, 1/2 cup of the chicken broth, and a handful of fresh cilantro.
2. Blend until smooth and set aside.

Cook the Pork

1. In a large skillet, brown the pork over medium heat.
2. Add the onion and garlic and cook until softened.
3. Stir in the tomato sauce, remaining diced tomatoes, chicken broth, cumin, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of green sauce in the bottom of a 9×13 inch baking dish.
3. Dip each tortilla in the green sauce to coat.
4. Fill each tortilla with pork filling and roll up tightly.
5. Place the enchiladas seam-side down in the baking dish.
6. Pour the remaining green sauce over the enchiladas.
7. Sprinkle with shredded cheese.

Bake and Serve

1. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
2. Serve immediately with sour cream and your favorite toppings (e.g., chopped cilantro, diced onions, sliced avocado).

Enhance Your Enchiladas

• Spicy Kick: Add a teaspoon of chopped jalapeños to the green sauce for a fiery touch.
• Creamy Delight: Spread a layer of refried beans in the baking dish before adding the enchiladas.
• Vegetable Variation: Sauté chopped bell peppers, onions, and corn with the pork for a colorful and nutritious twist.

The Art of Rolling Enchiladas

1. Heat the tortillas briefly in the microwave or on the stove over low heat to make them pliable.
2. Place a generous amount of filling in the center of each tortilla.
3. Fold the sides over the filling, then roll up tightly.
4. Secure with toothpicks if necessary.

Troubleshooting Tips

• Bland Enchiladas: Adjust seasonings to taste. Add more salt, pepper, or cumin as needed.
• Tough Pork: Simmer the pork longer until it becomes tender.
• Dry Enchiladas: Increase the amount of green sauce or add some additional chicken broth.

A Culinary Triumph

Congratulations on mastering the art of pork enchiladas with green sauce! This delectable dish is a testament to your culinary prowess and will impress both family and friends. Enjoy the sweet, tangy, and savory explosion of flavors with every bite.

Answers to Your Most Common Questions

Q: Can I use ground pork instead of pork shoulder?
A: Yes, you can substitute ground pork for pork shoulder. Just brown it before adding it to the sauce.

Q: How long can I store leftover enchiladas?
A: Refrigerate leftover enchiladas for up to 3 days. Reheat them in the oven or microwave before serving.

Q: What are some other toppings I can use?
A: Besides sour cream, you can top your enchiladas with chopped tomatoes, avocado, shredded lettuce, or salsa.