Pork Enchiladas

Ingredients

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  2 tsp or 4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  32 oz or 907g

• Salsa verde

  Campbell soup company, pace

  3 cup or 768g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Garlic

  Raw

  8 cloves, minced or 24g

• Onions

  Raw

  2 medium or 220g

• Cheddar cheese

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

Directions

1. Preheat the oven to 325°F.
2. Roast the spices and sun-dried peppers in a pan until fragrant, about 5-10 minutes.
3. Mix all spices in a bowl and season the cubed pork. Place the pork in a Dutch oven.
4. Add one-third of the salsa verde, chicken broth, garlic, and onions. Stir together and bring to a simmer on high heat, then cover and transfer to the oven. Cook until pork is tender, about 2-2.5 hours.
5. Remove pork and shred using tongs or forks. Increase oven temperature to 350°F.
6. Combine remaining salsa verde and sour cream in a bowl. Spread 0.5 cup of this mixture in a 9x13 baking pan.
7. Wrap tortillas in a damp paper towel and microwave for 40 seconds. Cut in half.
8. Dip tortillas in the salsa cream mixture, fill with pork and cheese, roll up, and place seam-side down in the pan.
9. Pour remaining salsa cream mixture over enchiladas and sprinkle with remaining cheese. Bake for 30 minutes.