Pork Verde Enchiladas

These Pork Verde Enchiladas are YUMO! The pork is so tender and flavorful and will yield extra that you can repurpose in another meal such as ramen bowls, cuban sandwiches, tacos or taco salads.

Ingredients

  • 3 1/2 lb bone-in pork shoulder
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1 tsp oregano
  • 1 tsp chipotle chili pepper
  • 1/4 tsp liquid hickory smoke
  • 1/2 cup water
  • 4 garlic cloves, minced
  • 10-12 corn or flour tortillas
  • 28 oz green enchilada sauce
  • 1/4 cup chopped cilantro
  • 6 oz Monterey jack cheese
  • 2 oz white cheddar cheese
  • Recipe

    In a medium skillet, heat oil on medium-high. Brown pork on all sides. In a small bowl, whisk together spices, salt, and pepper. To the slow cooker, add water, garlic, and spices and whisk until blended. Add browned pork to the Crockpot, turning to coat each side. Allow to cook on LOW for 8-10 hours or until a thermometer registers 200ºF. Shred meat with 2 forks, set aside. Preheat the oven to 350ºF. Shred cheese and snip fresh cilantro. Pour ¾ cup enchilada sauce in a 9”x13” baking dish and the remaining sauce into a bowl. Assemble enchiladas starting with a tortilla, followed by 1/3 cup shredded pork, 1/4 cup cheese, a pinch of cilantro, and 1 tbsp enchilada sauce, roll and place in a baking dish. Once all the enchiladas are made, sprinkle top with remaining shredded cheese, cover with aluminum foil, and bake for 35 minutes. Remove foil and bake for an additional 15 minutes. Set the oven to broil for another 3-5 minutes or until the cheese has melted and browned.

    Approximate Nutrition Information for 1 enchilada: 250 calories, 12g fat, 4g carbs, 29g protein

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    These Pork Verde Enchiladas are YUMO! The pork is so tender and flavorful and will yield extra that you can repurpose in another meal such as ramen bowls, cuban sandwiches, tacos or taco salads.