If there is one thing I’ve mastered over the years, it enchiladas. It’s probably one of my favorite meals on earth (not even exaggerating lol). I love a good plate of enchiladas. I’m from south Texas so enchiladas were something I grew up with a ate very often. One of my favorites orders growing up was enchiladas verdes. It was usually stuffed with chicken and smothered in a delicious salsa verde and white cheese. So simple, yet so much depth of flavor. I decided to do my own version, with pork!
To begin with, you slow cook the pork in a crock pot all day with a combination of Mexican spices and citrus juices. It’s honestly good enough as is. You could call it a meal just as is. The pork fat slowly melts like butter in the crock pot on low heat and the meat cooks all day in a juicy bath. It’s seriously so damn amazing I can’t even put it into words. It’s hard not to heat bite after bite of the pork and it sits there cooling. But try to refrain yourself, the enchiladas are worth it I promise!
Try this pork as:
Tacos
Quesadillas
Burritos
Nachos (we did this with the left over pork and was fantastic!)
Pork and eggs
PORK ENCHILADAS VERDES
Prep time: 5 minutes
Cook time: 9 hours or less
Total time: 9 hours
Serves: 9-12 enchiladas
Special tools: crock pot
INGREDIENTS for pork:
- 3-4 lbs pork butt/shoulder (no bone)
- 1 tbsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp coriander
- 1 tbsp ground cumin
- 1 tbsp ancho chili powder
- 1 tbsp chipotle chili powder
- 1 cup orange juice
- 1 lime, juice of
INGREDIENTS for salsa verde:
- 6 tomatillos, outer layer removed
- 1 serrano chili
- 1/4 small yellow onion
- 1 like, juice of
- Olive oil
- Kosher salt
- 1/4 bunch cilantro
INGREDIENTS for enchiladas:
- 12 corn tortillas, flash fried in hot oil 3 seconds a side/ drained on paper towels
- 2 cups pepper jack cheese, shredded
- 1/2 medium white onion, small dice
DIRECTIONS:
- FOR THE PORK: Place the pork butt your crock pot. Add spices and orange juice. Cook on low for 6-8 hours or until fall apart tender. Separate (as best you can) the pork meat from the juices. Let cool. Discard juices.
- FOR THE SALSA VERDE: Pre-heat the oven to 425 degrees F. Place the tomatillos, onion and serrano chili on a baking sheet. Drizzle olive oil and sprinkle salt on top. Bake for about 20 minutes (or until very tender). Transfer from the baking sheet to a blender and blend till smooth, about 60 seconds. Add in lime juice and cilantro. Blend again till smooth. Set aside.
- FOR ASSEMBLY: Keep oven preheated to 425 degrees F. Put 2 cups pork, 1 cup pepper jack cheese and white onion in a bowl. Mix together till incorporated. Begin to assemble enchiladas by stuffing about 3 tbsp of the filling in a tortilla. Roll and place in a 8X12 baking dish. Repeat till dish is full. Pour salsa verde evenly on top of the enchiladas. Sprinkle on the remaining pepper jack cheese. Place in the oven for about 15-20 minutes (or until cheese is melted and corners are bubbling.
- Let rest 5-10 minutes once out of the oven. Serve hot with avocado slices and cilantro.