Leftover Pulled Pork Green Chile Enchiladas
One of the best ways to use up leftover pulled pork is to make pulled pork green chile enchiladas. The green chiles pair great with the pork.
Equipment
Ingredients
Green Chile Sauce
- 1 1/4 lb. New Mexico or Anaheim chiles - roasted, peeled, de-seeded, and chopped (about 1 1/2 cups), or, substitute frozen chiles
- 4 cloves garlic
- 2 cups chicken stock - divided
- 1/4 large white onion - finely diced
- 3 tbsp. pork lard - melted, or, substitute vegetable oil
- 2 tbsp. all-purpose flour
- 1 tsp. ground cumin
- 1/2 tsp. Mexican oregano
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
Assembly
- 10 yellow corn tortillas
- 1/4 cup lard - or, substitute vegetable oil
- 1/4 large white onion - finely diced
- 1 lb. leftover pulled pork
- 8 oz. Oaxaca or Monterey Jack cheese - shredded (pre-shredded is evil), divided
- 3 tbsp. cilantro - chopped
Instructions
Green Chile Sauce
- Roast, peel, and de-seed the chiles per the instructions above.
- Add the chiles, garlic, and 1/2 cup of chicken stock to a blender jar and puree until smooth.
- Heat the lard over medium-high heat and cook the onions until soft. About 5 minutes. Add the flour and cook, whisking constantly with a wire whisk, until well incorporated and the raw taste is cooked out of the flour. About 3-4 minutes.
- Add the chile puree, then pour the chicken stock into the blender jar to rinse out any remaining puree and pour it into the pan. Add the seasonings and stir thoroughly. Reduce heat to a gentle simmer, cover, and cook for an additional 10 minutes, stirring often.
- Keep your puree hot while you assemble the enchiladas.
Assembly
- Preheat your oven to 375 degrees. Add 1/4 cup of lard to a small pan and preheat over medium heat (about 350 degrees).
- Once the lard is hot, fry the tortillas one-by-one, without letting the edges get crispy. About 15 seconds per side. Drain on paper towels and blot with another.
- Pour off all but about a tablespoon of lard, then fry the onions until soft. About 5 minutes. Add the pulled pork, mix well with the onions, and cook until heated through.
- Divide the shredded cheese by half, then divide one of the piles of cheese amongst the tortillas. Add about 1/4 cup of the pulled pork/onion mixture to each tortilla. Roll the tortillas up and place seam-side down in the casserole dish. Sprinkle any remaining meat over the top.
- Top the enchiladas with 1/2 of the green chile sauce and the remaining half of the cheese (it's okay for the ends on the enchiladas to poke out from the sauce). Cook in the oven for 10 minutes, or until the cheese is completely melted and the sauce is starting to bubble at the edges. Remove from the oven and sprinkle with the chopped cilantro.
- To serve, ladle some of the still-hot green chile sauce onto warm plates, then place some of the rolled enchiladas on top.
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