I was poking around the W4D cookbook trying to figure out what to post today when I remembered that our old friend Joshua had sent me a great looking recipe. Here it is:
Sometimes you just look around your kitchen, see what all you have in the house, and figure out what the hell to do with it. This was the end result of one of those long stares into the refrigerator where you calmly await the Lady of Culinary Inspiration to whack you over the head. It’s a take-off from an older recipe of mine that I think works better in this iteration! Pretty much everything here is readily available at the grocery store. A tip for newer cooks: poblano peppers are the largish longish dark green chiles usually in the same section as the jalapenos. They should be dark, firm, and look like collapsed footballs. Enjoy!
- 1 lb. boneless pork, either tenderloin or shoulder, cut into 1 inch cubes
- 1 quart chicken stock
- 2 tsps & 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 medium onion, sliced into strips
- 1 red bell pepper, sliced into 1 inch pieces
- 1 poblano pepper, sliced into 1 inch pieces
- 3 cloves garlic
- 1 tbsp corn starch
- 1/2 cup cold water
- 1/4 cup cilantro
- 1 8 oz bag Mexican cheese blend
- 12 corn tortillas (or until all of filling is used up)
in a large pot, combine pork, chicken stock, 2 tsps salt, and spices. Bring to a boil then reduce to a low simmer. Cook for 1 1/2-2 hours or until meat is very tender. Watch liquid level so pork is always submerged, if necessary add in hot water to keep pork covered.
About 20 minutes before pork is done, pre-heat oven to 350 degrees. In a large skillet, heat up 1 tbsp olive oil over medium-high. Add in onions, peppers, and 1 tsp of the salt. Allow vegetables to cook 10-12 minutes or until very soft with a little color on the edges. Two minutes before veggies are cooked, add in chopped garlic.
When veggies are good and soft and pork is cooked, remove pork from the remaining liquid. Either with your fingers (if you have the Teflon fingers) or with two forks (if yours are more delicate) shred pork into small bits. Mix together corn starch and water, add to liquid in pot, mix in cilantro, and bring to a boil until thickened. (You want it thicker than water but not too thick, it will thicken more as things bake in the oven.) Heat tortillas in microwave on high for 60 seconds, 5-6 at a time, until soft and pliable. Place about 1 tsp each of the pork, veggies, and cheese in a tortilla, and roll. Place seam side down into a 13x9x2 baking dish, making sure things stay tight and folded in. Continue assembling until all the filling is used (you may need an extra pan) and ladle sauce generously over the top. Cover top of enchiladas with the remaining cheese.
(You can actually stop here and freeze the enchiladas covered tightly in aluminum foil.)
Place pan into oven uncovered and cook 30-35 minutes or until cheese is melted thoroughly and enchiladas are hot and bubbly. Serve with Mexican rice and refried beans.
Joshua De Mers
Thanks Joshua for making my day a little easier. This looks yummy. – TaMara