Monday, November 11, 2013

Pulled Pork Enchiladas

This has a chipotle taste without too much heat.  We all really liked the flavor of these.

3 1/2 lbs pork roast (I used bone in and I still had plenty of meat)
1 14 oz can chicken broth
1 medium onion, chopped
6 cloves garlic, minced
1 Tb ground cumin
2 tsp chipotle chile pepper
1 tsp salt
1 10 ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chile peppers
8 ounces shredded cheddar cheese
whole wheat flour tortillas
Snipped fresh cilantro
1 diced tomato

  • Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, chipotle chile pepper and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
  • Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
  • In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
  • In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
  • Divide pork mixture and 1 1/2 cups of the cheese among tortillas.  Place filled tortillas, seam sides down, in the prepared bakingdish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
  • Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

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