- 10
Ingredients
- 3 1/2 lbs boneless pork shoulder
- 1 14-oz can chicken broth
- 1/2 cup chopped onion
- 6 cloves garlic, minced
- 1 tbsp ground cumin
- 2 to 3 tsp ground chipotle chili pepper or hot chili powder
- 1 tsp salt
- 3 10-oz cans enchilada sauce
- 1 tbsp snipped fresh cilantro
- 1 4-oz can diced green chili peppers
- 2 cups cotija cheese, shredded
- 10 8" flour tortillas
- snipped fresh cilantro
- diced tomato or quartered grape tomatoes
- sour cream (optional)
Preparation
Step 1
Trim fat from pork. In a 3 1/2 or 4 quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chili pepper, and salt. Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 6 hours.
Preheat the oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
In a large bowl combine pork, 2 tbsp of reserved cooking liquid, 1/2 cup of the enchilada sauce, and the 1 tbsp snipped cilantro; set aside.
In a medium bowl combine 1/4 cup of the reserved cooking liquid, the remaining enchilada sauce, and the diced green chili peppers. Spread about 1/2 cup of the green chili pepper mixture in the bottom of a 3 quart rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam side down, in the prepared baking dish; top with the remaining green chili pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream.