Pork Enchilada Recipe With Verde Sauce2014-08-02
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Were you looking to try a different kind of enchilada recipe? Ever have a pork one? This recipe calls for cooking a pork roast that is very tender and flavorful.
As always the sauce it what makes it. Don’t let anyone tell you otherwise. This verde salsa sauce is packed with flavor and yes comes in a jar. Trader Joe’s verde salsa is one of the best I’ve tried. It will also get you out of the kitchen sooner.
Pork Enchilada Recipe
- 4 -5 lb. pork shoulder with bone in
- 3 or 4 garlic cloves each piece cut into 3rds
- salt and pepper
- 1 -2 cups of sauterne wine or other white wine
- corn tortillas
- sliced olives, optional
Preheat the oven to 450 degrees F.
Make slits with a knife in roast and place garlic in each hole. Salt and pepper the roast and place it in a roasting pan. Add the wine.
Place the roast in the oven and cook for 45 minutes to an hour at 450 degrees F. Then reduce the heat to 325 degrees F and roast for an additional 1 1/2 – 2 hours.
Add more wine as it cooks away. You can substitute chicken broth or even water for the wine.
Let the roast cool for 10 minutes before shredding.
This roast will make quite a few enchiladas (about 20 -22) so here’s a way to make two different meals out of it. Use half the roast for about 8 to 10 enchiladas and use the other half for a meal of pork roast and roasted potatoes.
Cook the roast as above and add 3 cut up and peeled potatoes to the roasting pan after the first hour of cooking. Make the enchilada recipe as follows. Place in oven proof dishes and cover with foil if you are planning to have that the next day. Or vice versa with the pork roast and potatoes.
Either way you have two great meals out of one cooking event. I love it when I can save time.
Verde Enchilada Sauce
- 12 ounces of Trader Joe’s Verde Salsa or your own favorite Verde salsa
- 3/4 to 1 cup sour cream
- mild cheddar or monterey jack cheese, shredded
Add the Verde salsa to a blender or food processor and mix until smooth. Pour into a sauce pan and add the sour cream. Stir until well blended.
Heat over low heat until hot.
Putting The Enchilada Recipe Together
Cut the roast into small pieces, say 1″ x 1/2″. Remove any visible fat.
The secret to great tasting enchiladas is dipping the tortillas in hot oil to soften them.
Heat 3/4 cup canola oil in a small frying pan over medium high heat. When the oil is hot, dip one corn tortilla in the oil for 2 or 3 seconds until it becomes soft. Drain the oil and place the tortilla on a plate. Pat the tortilla with a paper towel to absorb excess oil if you wish.
Add a tablespoon or more of the Verde enchilada sauce to the tortilla and spread the sauce around. Add a spoonful or more of pork across the center of the tortilla and roll it up with the seam side down. Place in an oven proof dish.
Continue making the rest of the enchiladas in the same way. Generously cover the enchiladas with the enchilada sauce.
Sprinkle shredded cheese over the top.
Heat in a 400 degree F oven until sauce and cheese is melted and bubbly, about 10 – 15 minutes.
“It’s Got To Be Hot To Be Good!”
Here are more ideas to serve with this enchilada recipe.