Pork Enchiladas

Ingredients

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Pepper

  Spices, black

  ½ tsp 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

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 small or 70g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

Directions

1. Preheat the oven to 325°F.
2. Finely dice the sun-dried hot chiles and place in a dry skillet over medium heat with all of the spices, stirring until fragrant, about 3-5 minutes. Transfer to a bowl to cool slightly.
3. Cut the pork shoulder into 3-inch chunks and toss with the toasted spice mixture until evenly coated, then place in a Dutch oven.
4. Add about one-third of the salsa verde, all of the chicken broth, garlic, and onion. Bring to a simmer on the stovetop, cover, and transfer to the oven. Braise until the pork is very tender, 2 to 2½ hours.
5. Remove the pork to a bowl and shred with two forks, discarding excess fat. Increase the oven temperature to 350°F.
6. Stir the remaining salsa verde into the sour cream. Spread about 1/2 cup of this sauce over the bottom of a 9×13-inch baking dish.
7. Wrap the tortillas in a damp paper towel and microwave until pliable, about 40 seconds.
8. Working one piece at a time, dip tortillas lightly in the sauce, add a small amount of shredded pork and some cheese, roll up, and place seam-side down in the dish.
9. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until bubbling and lightly golden, about 30 minutes. Let rest 5–10 minutes before serving.