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Chile Verde Pork Enchiladas

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  • Prep 30 min
  • Total 5 hr 0 min
  • Ingredients 16
  • Servings 10
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Usually when I make chile verde (green chile sauce) I make enough for an army and there are leftovers for days. I can't and won't let it go to waste, so I make a big serving of chile verde enchiladas and repurpose my pork chile verde. My family is happy with a new meal set on their plates, and I don't have to hear the nagging question, "This again?"
by Nicole Presley
Updated Sep 21, 2015
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Ingredients

  • 4 huerito chili peppers
  • 4 serrano chili peppers
  • 4 jalapeños
  • 6 tomatillos
  • 2 garlic cloves
  • A pinch of oregano
  • 1 tablespoon chicken bouillon
  • 1 cup of boiled chile water
  • 2 tablespoons vegetable oil, extra for frying tortillas
  • 4 lb pork tenderloin, cubed
  • 1 white onion
  • 3 cups chicken broth
  • 10 corn tortillas
  • Monterey Jack cheese, grated
  • Black olives, sliced
  • Cotija cheese, to taste

Directions

  •  
    1
    Boil all chiles and tomatillos for 30 minutes.
  •  
    2
    Add boiled chiles and tomatillos, garlic cloves, oregano, chicken bouillon, and chile water into a blender. Blend. Set aside until ready to use.
  •  
    3
    In a large pot over high heat, add oil and warm. Add pork cubes and braise on each side until browned.
  •  
    4
    Add onion. Pour in chicken broth and bring to a boil. Once boiling, reduce heat, cover and simmer for 3 hours.
  •  
    5
    Incorporate chile verde mix from blender. Cover, and continue to simmer for an additional 1/2 hour.
  •  
    6
    To make the enchiladas: Preheat the oven to 375 °F.
  •  
    7
    Over medium heat, fill the bottom of a large pan with an inch of vegetable oil. Once heated, fry corn tortillas on each side until slightly bendable.
  •  
    8
    Arrange fried tortillas along bottom of a baking dish, and fill the center of each one with a heaping tablespoon of pork chile verde. Add a pinch of Monterey Jack cheese and roll each tortilla into a tube. Continue until the entire baking dish is full, lining up and arranging the stuffed tortillas as you go.
  •  
    9
    Take several tablespoons of the chile verde sauce (excluding the meat) and spoon it over the enchiladas.
  •  
    10
    Sprinkle a little more cheese and sliced olives over the top, and bake for 30 minutes.
  •  
    11
    Remove from oven and top with cotija cheese, to taste. Enjoy!

Expert Tips

  • tip 1
    Green chile pork can be made up to 2 days in advance.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Usually when I make chile verde (green chile sauce) I make enough for an army and there are leftovers for days. I can't and won't let it go to waste, so I make a big serving of chile verde enchiladas and repurpose my pork chile verde. My family is happy with a new meal set on their plates, and I don't have to hear the nagging question, "This again?"
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