Pork Chili Verde Enchiladas A Chat Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Pork Chili Verde Enchiladas Recipe By :Bon Appetit March 2000 Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fresh Anaheim chilies* 14 1/2 ounces canned low-salt chicken broth 1 1/4 cups onion (divided), chopped 4 ounces tomatillos,* husked, rinsed, quartered 1 jalapeno chili, seeded, coarsely chopped 1 clove garlic, chopped 1/4 cup fresh cilantro, chopped 1 tablespoon fresh lime juice 1/4 cup sour cream 12 tortillas Pork Chili Verde, chilled (see recipe) 2 1/4 cups shredded asadero cheese* 2 plum tomatoes, seeded, chopped Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies. Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper (Can be made 1 day ahead. Cover; chill) Preheat oven to 350F. Lightly oil 15x10x2-inch baking dish. Place 6 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, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately Chill.) Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve. Pork Chili Verde: 8 fresh Anaheim chilies* 1 teaspoon cumin seeds 2 tablespoons vegetable oil 1 cup onion, chopped 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces 3 cloves garlic, finely chopped 4 cups (or more) water Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside. Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water 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. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.) Makes About 4 Cups. This can also be used in burritos or tacos. Description: "Traditionally, the tortillas are fried in oil until soft. We’ve omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave." Cuisine: "Bon Appetit" - - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 12g Total Fat; (22% calories from fat); 13g Protein; 81g Carbohydrate; 4mg Cholesterol; 693mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Picture