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| Pork Chile Verde Enchiladas |
Hits: 1 |
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| Date Added: |
May 10, 2008 |
Season: |
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| Category: |
Pork |
Prep. Method: |
Broil |
| Calories: |
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Dish Type: |
Pie |
| Serves: |
0 |
Cuisine: |
Not Specified |
| Prep. Time: |
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Ingredients:
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2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped
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Directions:
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- Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.
- Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
- Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
- Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
- Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
- Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)
- Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
- Pork Chile Verde
- 8 fresh Anaheim chiles
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 pounds trimmed boneless pork shoulder,
- cut into 1/2-inch pieces
- 3 cloves garlic, finely chopped
- 4 cups (or more) water
- Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles.
- Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.
- Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)
- Yield: about 4 cups
- This can also be used in burritos or tacos.
- Per serving: 489 Calories (kcal); 12g Total Fat; (22% calories from fat); 13g Protein; 81g Carbohydrate; 4mg Cholesterol; 693mg Sodium
- Food Exchanges: 5 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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| Rating: () |
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Added On: May 10, 2008 |
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