Pork Enchiladas with Creamy Poblano Sauce
Tara's Multicultural Table recipe - Mexican
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- Sour Cream
- Diced Tomatoes
- Chopped Green Onions
Instructions
- 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.