Green Chile & Pork Enchiladas

Green Chile & Pork Enchiladas

There’s not much more seminal Tex-Mex than a nice enchilada. My fave combo for this is pork and green chile, hands down – There’s something about it that’s juuuuust right.

Chile sauce is something we make and can for later on; you need to pressure can to do that, but it is well worth it and another great way to take advantage of the annual Hatch chile release! This sauce goes great with enchiladas, tacos, burritos, chimichangas, huevos, and on and on…

Classic Green Chile Sauce

5 – 7 Hatch green chiles, roasted, field stripped, skinned and rough chopped.
1 cup diced sweet onion.
1-2 cloves garlic, peeled and minced.
1-2 sprigs cilantro or ½ teaspoon coriander.
2 cups chicken stock.
1 teaspoon flour.
1 teaspoon butter.
Salt and pepper to taste.
2-3 tablespoons vegetable oil.

Heat oil to medium high in a deep sauté pan. Sauté onion until it start to become translucent. Add garlic and briefly sauté. Add chiles, cilantro, and stock and simmer for about half an hour. Remove pan from heat. Pour mixture into blender and blend until you hit the consistency you like. Heat flour and butter in sauté pan. When roux is well blended and heated through, pour blended mixture back in and allow to blend and thicken. Remove from heat and allow to sit covered.

For the enchilada filling, I cut the pork thin and then diced it. That went in to a deep sauté pan, was lightly browned, and then doused with enchilada sauce and allowed to simmer for about ½ hour on low heat. I diced up more onion, black olives, some of our tomatoes, and shredded some jack cheese. I used lovely flour tortillas from a local tortillaria, since I was too lazy to make my own today… I also did up some plain red beans and rice, with no seasoning other than a little salt.

Finally, I put everything in a production line, did some assembly and off we went.

I left plating to your imagination, because I was way hungry. I assure you that none of those poor things survived the night! (FYI, we like to bed these on shredded lettuce tossed with a little more cilantro, salt and pepper.)

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet. View all posts by urbanmonique