- 40 mins
- 670 mins
Ingredients
- 3 1/2 lbs boneless pork shoulder
- 1 14oz can chicken broth
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic, minced
- 1 Tbsp ground cumin
- 2-3 tsp ground chipolte chile pepper or hot chili powder
- 1 tsp salt
- 3 10oz cans enchilada sauce
- 1 Tbsp snipped fresh cilantro
- 1 4oz can diced green chile peppers
- 8 oz cotija cheese, shredded (2 cups)
- 8-12 8 inch flour tortillas
- snipped fresh cilantro
- diced tomato or quartered grape tomatoes
- sour cream (optional)
Preparation
Step 1
Trim fat from pork. In a 3 1/2-4 qt slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipolte chile pepper chili powder, and salt. Cover and cook on low heat setting for 10-11 hours or on high heat setting for 5-6 hours. Preheat oven to 400 degrees. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands (at this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling). In a large bowl combine pork, 1/2 cup of the enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3 qt 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 sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated thru and cheese is softened and starts to brown slightly. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream.