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Pork Enchiladas with Creamy Poblano Sauce

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. In a large pot, add pork shoulder and cover with water. Sprinkle water with salt and simmer over medium heat for 20 minutes.
  2. 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.
  3. Stir cream into sauce, add salt and pepper, reduce heat to low, and simmer for 25 minutes, stirring frequently.
  4. Cut the pork into small chunks.
  5. 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.
  6. 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.