Pork Enchiladas with Creamy Poblano Sauce
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
3 -4 Servings
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Course
Main Course
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Cuisine
Mexican
Pork Enchiladas with Creamy Poblano Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 pound pork shoulder
- 2 poblano peppers seeded and chopped
- 1 onion chopped
- 3 garlic cloves
- 1/3 cup fresh cilantro
- 1/4 cup heavy cream
- salt and pepper to taste
- 1/4 cup vegetable oil
- 10-12 corn tortillas
Garnish:
- sour cream
- diced tomatoes
- chopped green onions
Instructions
- In a large pot, add pork shoulder and cover with water. Sprinkle water with salt and simmer over medium heat for 20 minutes.
- In a blender, add poblano peppers, onion, garlic, cilantro, and 1 cup of cooking water from pork. Blend until smooth. Drain any remaining water from pot and add sauce to pork. Simmer until pork is cooked through, 10-15 minutes. Remove pork.
- Stir cream into sauce, add salt and pepper, reduce heat to low, and simmer for 25 minutes, stirring frequently.
- Cut the pork into small chunks.
- In a large frying pan, heat oil over medium heat. Fry each corn tortilla briefly on each side, 5-10 seconds. They should still be bendable.
- Place a line of pork pieces near the edge of a corn tortilla. Roll the tortilla and place on serving plate. Repeat with remaining tortillas. Top with poblano sauce, sour cream, tomatoes, and green onions. Serve immediately.
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