ROASTED PORK ENCHILADAS

By gaster16

Ingredients

• Roasted Pork:
• 2 cups chicken stock
• 1 cup sour cream
• 1 cup Salsa Verde
• Salt and pepper
• 1 recipe roasted pork and caramelized onion filling
• 12 corn tortillas
• 1 cup water
• 1 teaspoon olive oil
• 1/2 lb. shredded Monterey Jack
• 1 tablespoon chopped fresh cilantro leaves
• 1 - 5 -5-1/2 lb. pork butt, bone in untrimmed
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion thinly sliced
• 1/2 cup canned chopped green chilies
• 1/2 lb. Monterey Jack cheese
• Corn Tortillas:
• 2 cups corn flour
• 1 teaspoon salt
• 2 tablespoons lard
• 1-1/2 cups water

Preparation

Step 1

Preheat oven to 400 degrees. Grease a large rectangle ovenproof pan with oil. In mixing bowl, combine chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of mixture over bottom of a prepared pan. Spread 1/4 cup of filling over 1/4 of each tortilla. Roll tortillas up firmly. Place tortillas seam side down next to each other in the prepared pan. Spread remaining sour cream mixture over rolled tortillas. Cover pan with parchment paper and aluminum foil. Place in oven and cook for 10 minutes. Remove foil and continue to cook for 15 minutes. Remove from oven and cool slightly before serving. Place 2 enchiladas in center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with cilantro.

Roasted Pork:

Preheat oven to 450 degrees. Season pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in oven and roast 1 hour. Reduce heat to 350 degrees and continue to cook for 3 hours. Remove from oven and cool completely. In large saute pan, over medium heat, add the oil. When oil is hot, add the onions. Season with salt and pepper. Saute until onions are caramelized, about 8-10 minutes, stirring constantly. Remove from heat and cool completely. When pork is cool, remove any excess fat and the bone. Shred the meat into bite size pieces. In mixing bowl, combine pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

Corn Tortillas:

Combine flour, salt and lard. Mix well. Stir in water. Dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on hands and form dough into small balls. Place balls on a piece of parchment paper (12” x 8-1/2”). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over circle. Using rolling pin, roll the dough out into a 6-1/2-7” circle and 1/8” thick. In medium non-stick skillet, over medium heat, brown the tortillas for 1-2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat above process with remaining dough. Serve warm.