Make Ahead Sunday: Pork Chili Verde Enchiladas

Pork Chili Verde Enchiladas

• 2 fresh Anaheim chilies
• 14 1/2 -ounce can low-salt chicken broth
• 1 1/4 cups chopped onion
• 4 ounces tomatillos, husked, rinsed, quartered
• 1 jalapeño chili, seeded, coarsely chopped
• 1 garlic clove, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 cup sour cream
• 12-15 6-inch-diameter corn tortillas
• Pork Chili Verde, see below
• 2 1/4 cups shredded asadero cheese, jack or cheddar cheese
• 2 plum tomatoes, seeded, chopped
• 1 avocado, cubed

Char Anaheim chilies over gas flame or in broiler until blackened on all sides or broil in the oven for 15-20 minutes turning . Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Use hand blender to puree. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend again  until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)Lightly oil 15x10x2-inch baking dish. Place tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Top with remaining sauce and cheese.  Cover & chill.

 

The night you want to serve: preheat over to 375.  Bake 30 minutes covered and 15-20 minutes uncovered. Sprinkle tomatoes and avocado over and serve.

Pork Chili Verde

• 8 fresh Anaheim chilies
• 2 tablespoons vegetable oil
• salt & pepper to taste
• 1 cup chopped onion
• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
• 3 garlic cloves, finely chopped
• 4 cups chicken broth

Char Anaheim chilies over gas flame or in broiler until blackened on all sides or broil in the oven for 15-20 minutes turning often. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.

                                .

Season meat with salt and pepper.  Heat oil in heavy large pot over medium-high heat. Sear meat and set aside.  Add onion; sauté 7-10 minutes until soften. Return pork to pan. Add chilies and garlic. Sauté 5 minutes. Add broth. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. 

Adapted based on a recipe from Bon Appetit, March 2000