Deconstructed Pork Enchiladas with Creamy Tomatillo Sauce

Ingredients:

3-5 lb pork shoulder (roast)
1 cup chicken stock
1 large spanish onion, sliced
2 tablespoons Mexican oregano
1 tablespoon chipotle chili powder
2 tablespoons tomato paste
salt and pepper
1½ cups creamy red chili sauce (see below)
1 cup creamy tomatillo sauce (see below)
12 large flour tortillas
1 cup corn kernels, roasted
1 cup cheddar cheese, shredded
1 cup queso fresco
scallions, sour cream and cilantro for garnish
2 tablespoons butter (red sauce)
2 cups yellow onions, diced (red sauce)
4 garlic cloves, roasted (red sauce)
4 dried ancho chiles, stems and seeds removed (red sauce)
1 can chipotle chiles (red sauce)
16 ounce can fire-roasted crushed tomatoes (red sauce)
½ cup half and half (red sauce)
3 tablespoons canola oil (tomatillo sauce)
1 small yellow onion, diced (tomatillo sauce)
3 garlic cloves, minced (tomatillo sauce)
8-10 small tomatillos, husked and quartered (tomatillo sauce)
2 serrano or ancho chiles, seeds removed and minced (tomatillo sauce)
1 habanero, seeds removed and minced (tomatillo sauce)
1 teaspoon cumin powder (tomatillo sauce)
1 cup chicken stock (tomatillo sauce)
¼ cup fresh cilantro, chopped (tomatillo sauce)
¼ cup fresh parsley, chopped (tomatillo sauce)
½ cup roasted pumpkin seeds (tomatillo sauce)
¾ cup heavy cream (tomatillo sauce)

Instructions:

Serves: 6-8 servings

In your crock pot (set on high) add the pork shoulder, chicken stock, onion, oregano, chili powder, tomato paste and a dash of salt and pepper. Cook on high for 4 hours until the pork begins to fall apart. Pull the rest of the pork until it has all been shredded.

Preheat your oven to 375 degrees. In a 9x13in baking dish, spread a layer of the red chili sauce. Top the sauce with a layer of tortillas. Cut the tortillas into 1 inch strips, if you find it easier to assemble this way. Top the tortillas with a layer of the pork, then a layer of corn kernels, cheddar cheese and queso fresco. Repeat until you have reached the top of the casserole dish. Top the final layer (doesn’t matter what this layer is) with strips of flour tortilla, the creamy tomatillo sauce, cheddar cheese and queso fresco. Bake at 375 degrees for 20-25 minutes or until everything is melty.

Remove from the oven and let rest for 5-10 minutes. Top with chopped scallions and cilantro. Serve with sour cream and enjoy!

*For the creamy red chili sauce*: In a saute pan melt the butter. Add the diced yellow onions and saute until translucent. Remove from heat and set aside. In a large sauce pan, bring 4 cups of water to boil. Add the dried chilies to reconstitute them until soft. Remove from heat and set aside. In a blender, combine the onion, garlic, ancho chilies, chipotle chilies (with sauce), and fire-roasted tomatoes. Blend until completely smooth. Transfer the sauce back to the saute pan and set the heat to low. Stir in the half and half and cook until completely heated through. Set aside.

*For the creamy tomatillo sauce*: In a saute pan, heat oil over medium heat. Add the onion and saute until translucent. Add the garlic, and saute for another minute or two. Reduce the heat and add the tomatillos, chilies, habanero and cumin. Stir to combine, cover and cook until the tomatillos are soft.

Transfer the mixture to a blender and add the chicken stock, cilantro, parsley, and pumpkin seeds. Pulse until smooth. Add salt and pepper to taste. Transfer the sauce back to the saute pan, and set the heat to low. Gently stir in the heavy cream and cook until the sauce is completely heated through. Set aside.

From cookingandbeer.com