Pork Verde Enchiladas Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine pork, onion, garlic, cumin, oregano, salt, and pepper. Cook on low for 6-8 hours or until the pork is tender and easily shreds.
• STEP 2.Remove the pork from the slow cooker and shred it using two forks. Set aside.
• STEP 3.In a blender, combine tomatillos, jalapenos, onion, garlic, cilantro, lime juice, and salt. Blend until smooth.
• STEP 4.In a large skillet, heat oil over medium heat. Add the green sauce and cook for 5 minutes.
• STEP 5.Preheat the oven to 375°F (190°C).
• STEP 6.Dip each corn tortilla in the green sauce to soften it. Place a spoonful of shredded pork in the center of each tortilla and roll it up. Place the rolled enchiladas in a baking dish.
• STEP 7.Pour the remaining green sauce over the enchiladas and sprinkle with shredded cheese.
• STEP 8.Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
• STEP 9.Serve the Pork Verde Enchiladas hot, garnished with chopped cilantro and a side of rice, beans, and guacamole.

Cooking Tips

• For a spicier version, add more jalapenos to the green sauce.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapenos before blending them.
• You can make the green sauce ahead of time and store it in the refrigerator for up to 3 days.

Storage and Serving

• Leftover Pork Verde Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Serve the reheated enchiladas with fresh toppings like chopped tomatoes, onions, and sour cream.