Very moist and flavorful pork is the foundation for these enchiladas
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Ingredients
- 4 – 5 lb Bone-in Pork Roast
- 16 oz Chicken Stock
- 2 Tb Salt
- 2 Tb Black Pepper
- 2 Tb Onion Powder
- 2 Tb Garlic Powder
- 4 Tb Chili Powder
- 2 tsp Red Chili Flakes
- 4 Jalapeno Fresh, seeded and cut into a large dice
- 5 Hatch Green Chlilies Fresh, roasted, peeled, seeded and cut into large dice
- 25 Corn Tortillas lightly fried in oil to soften them
- 2 16 oz Can Green Enchilada Sauce
- Mexican Blend Cheese
Ingredients
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Instructions
- Place the pork roast in a slow cooker and add the spices and jalapeno (Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder, and red pepper flake) and pour the chicken stock over the top. Cook on low for 24 hours
- The pork will fall apart as you are removing it from the slow cooker to a large mixing bowl. Discard the bone and any under rendered fat remaining.
- Add the diced Hatch Chilies and 2/3 of one of the cans of Enchilada sauce to the Shredded Pork. Add additional Salt and Pepper to taste.
- Place a couple heaping tablespoons of the pork mixture onto a Corn Tortilla and place into your roasting pan/casserole pan in an alternating patten making sure to tightly pack them in.
- Drizzle the remaining green chile sauce over the top of the tortilla rolls and cover with a thin layer of cheese
- Gently pour the second 16 oz can of green chile sauce over the top and place a little thicker layer of cheese over the top.
- Bake at 350 for 45 minutes if cooking right away or for 1 hour if made ahead of time and refrigerated first
Recipe Notes
Can also use cooked chicken in place of the pork
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