Pulled Pork Chili Verde Enchiladas

There really comes a time in every girl's life when she realizes "pulled pork is, in fact, better that being .07 ounces thinner than you were yesterday." Or you can just indulge in tender, porky perfection, wake up the next morning and cross your fingers and tie your running shoes that you still fit in that size 2 dress come New Years Eve (I usually "forget the second part of that ... oopsie.) The bottom line is: EVERYTHING tastes as good as skinny feels (or, eh, most things....) I dare someone to tell me that pulled pork anything or some braised beef short ribs (recipe coming soon) aren't worth an hour on a treadmill.... and then I will punch you in your lady bits because it's bullshit.

Ok, so now that I got that off of my chest........Pulled Pork Enchiladas. Yes, these really do take two of the best things ever (pigs and mexican food) and combine them into perfection. Mmm.

*these do take a bit of "work," but they are SO worth it....

Ingredients:
For the Pulled Pork Chili Verde-

• 8 fresh Anaheim chilies

• 1 teaspoon cumin seeds

• 2 tablespoons vegetable oil

• 1 cup chopped onion

• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces

• 3 garlic cloves, finely chopped

• 4 cups (or more) water

• For the enchiladas-

• 2 fresh Anaheim chilies

• 1 14 1/2 -ounce can low-salt chicken broth

• 1 1/4 cups chopped onion

• 4 ounces tomatillos, husked, rinsed, quartered

• 1 jalapeño chili, seeded, coarsely chopped

• 1 garlic clove, chopped

• 1/4 cup chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/4 cup sour cream (I ALWAYS sub sour cream for non fat greek yogurt.... a little extra protein and a lot less fat and calories and I swear I cannot tell the difference)

• 12 6-inch-diameter corn tortillas

• 2 1/4 cups shredded asadero cheese
• 
  
• To serve-

• 2 plum tomatoes, seeded, chopped
• Sour cream/ greek yogurt

Method:

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies. If I were you, I would keep a window open and a fan on to avoid your husband yelling from the other room "what on earth are you setting on fire in there!?!"

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. 

Ok, now onto the enchiladas....

Char Anaheim chilies and enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.... sound familiar?

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. 

Preheat oven to 350°F. Lightly oil a baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. Top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over, top with sour cream, and serve. 

Recipe adapted from Epicurious.com