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

• Cheddar cheese

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

Directions

1. Heat the oven to 325°F. Set a rack in the center position.
2. Finely dice the sun-dried hot chiles. Toast them in a dry skillet over medium heat with the chili powder, cumin, salt, oregano, cayenne, and black pepper until fragrant, 3–5 minutes. Transfer to a bowl to cool slightly.
3. Cut the pork shoulder into 3-inch chunks if not already done. Toss well with the toasted spice mixture and place in a Dutch oven.
4. Add about one-third of the salsa verde, all of the chicken broth, the smashed garlic, and the quartered onion. Bring to a gentle simmer on the stovetop, cover, and transfer to the oven. Braise until the pork is very tender, 2 to 2½ hours.
5. Lift the pork out to a bowl, discard any excess fat, and shred with two forks. Increase the oven temperature to 350°F.
6. Whisk the remaining salsa verde into the sour cream to make the sauce. Spread about 1/2 cup of sauce over the bottom of a 9×13-inch baking dish.
7. Wrap the corn tortillas in a damp paper towel and microwave until pliable, about 40 seconds.
8. Working one tortilla at a time, lightly coat with a little sauce, add some shredded pork and a handful of cheese, roll up, and place seam-side down in the baking dish.
9. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake at 350°F until bubbling and lightly golden, about 30 minutes. Let rest 5–10 minutes before serving.