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.
Servings: 8 servings
Calories: 334kcal
Ingredients
- 3 ½ pounds bone-in pork shoulder
- 2 tablespoons olive oil
- ½ cup water
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon chipotle chili pepper
- 8-10 tortillas
- 15 ounces green enchilada sauce
- ¼ cup chopped cilantro
- 6 ounces Monterey Jack cheese shredded
- 2 ounces white cheddar cheese shredded (or replace with more Monterey Jack cheese)
Instructions
- Searing the pork first is optional. If doing so, season with salt and pepper and sear 2-3 minutes per side in a large skillet over high heat.
- To the slow cooker, add water, salt, black pepper, garlic powder, onion powder, oregano, and chipotle chili powder. Whisk until blended.
- Add the pork to the Crockpot, turning to coat each side. Allow to cook on LOW for 8-10 hours or high for 4-6 hours or until a thermometer registers 200ºF.
- Preheat the oven to 350ºF. Transfer pork to a cutting board or large bowl. Remove and discard any excess fat and bone. Shred meat with 2 forks, set aside.
- Mix the two cheeses together. Pour ¾ cup of the enchilada sauce in a 9”x13” baking dish and the remaining sauce into a bowl.
- Assemble enchiladas starting with a tortilla, followed by ⅓ cup shredded pork, ¼ cup cheese, a pinch of cilantro, and 1 tablespoon of the enchilada sauce. Roll and place in a baking dish.
- Once all of the enchiladas are made, sprinkle pour the remaining enchilada sauce on top and spread evenly. Sprinkle on the remaining shredded cheese. Cover with aluminum foil, and bake for 35 minutes.
- Remove the 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.
- Rest 5-10 minutes before serving.
Video
Notes
Expert Tips and Substitutions
- Seasoning: The seasonings can be adjusted to personal preference. The pork gets its delicious flavor from a combination of spices, so be sure to season the meat generously and add more if desired.
- Searing the Meat: Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.
- High vs. Low Heat: This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.
- Tortillas: Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours. Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality. Thicker tortillas tend to hold up better when rolled and baked without becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process.
- Meat Substitution: You can substitute the pork with chicken if you prefer chicken enchiladas. Adjust the cook time for the meat in the crockpot as needed.
Nutrition
Serving: 1enchilada | Calories: 334kcal | Carbohydrates: 21g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1478mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 2mg
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