I love making Chili Verde. I usually serve it over a bowl of fluffy white rice, but occasionally, as I did this time, use it in enchiladas. It is muy delicioso.
1 ½ lbs boneless pork, cut into bite size pieces (I use the boneless pork roasts from Costco that come three to the package. Very affordable and perfect for this type of dish.)
1 large onion, chopped
1 Tbls olive oil
2 garlic cloves, finely chopped
Large can green enchilada sauce (I think it is the 28 oz size)
Small can diced green chilies
1 ¼ cup Chicken broth
1 Tbls oregano
If making enchilada’s with the chili verde you will need tortillas (I use flour) and cheese.
Heat a soup pot, add olive oil, sauté onions and garlic until onions are translucent. Add pork; sauté for about 15 minutes.
Add enchilada sauce; chicken broth; green chilies and oregano. Cook over low heat for about 1 ½ hours, until pork is very tender.
If serving over rice, which is delicious, you’re done. If making enchiladas heat the tortillas slightly so that they are pliable. Spray a baking pan with Pam, place a small amount of the sauce in the pan to cover the bottom.
Using a slotted spoon, place some of the pork – minus the sauce – in a tortilla; add some cheese and roll the enchilada. Place seam side down in baking dish. Continue adding enchilada’s to fill the pan. Spoon much of the sauce mixture over the enchiladas. You want the enchiladas to be juicy, but you don’t want the pan to be completely full of the sauce.
You can place the enchiladas directly into a 350 oven for about 25 minutes, or you can cover and place them in the fridge for the next day. Remove from fridge and cook in a 350 oven for about 45 minutes. You want to make sure they are completely heated through and that the cheese has melted.
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