Pork Chile Verde Enchiladas
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 fresh Anaheim chiles
1 (14-1/2oz) can chicken broth
1-1/4 cups chopped onion
4 oz. tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded and coarsely chopped
1 garlic clove, chopped
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1/4 cup sour cream
1 dozen 6″ corn tortillas
Pril Chile Verde, chilled (see recipe)
2-1/4 cups shredded Asadero cheese
2 plum tomatoes, seeded and chopped
Combine the chicken broth, 1/2 cup of onion, tomatillos, jalapeno and garlic in a medium saucepan. Simmer over medium heat until the liquid is reduced to about a cup, about 10 minutes. Transfer to blender and let cool to room temperature. Add the Anaheim chiles, cilantro, and lime juice. Blend until smooth. Transfer to bowl. Whisk in the sour cream and season with salt and pepper. (Can be made 1 day ahead.) Cover and chill.
Preheat the oven to 350 degrees and lightly oil a 15x10x2″ baking dish.
Place 6 tortillas between 2 damp towels. Cook in microwave on high until warm, about 1 minute.
Working with 1 warm tortilla at a time, dip them into the sauce; shaking any excess sauce back into the bowl. Place tortillas on work surface and spoon a scant 1/4 cup of Pork Chile Verde, 2 Tbsp. cheese and 1 Tbsp. onion down the center of each. Roll up the tortillas and arrange the enchiladas, seam side down, into the baking dish. Repeat with the remaining 6 tortillas. (Can be made 8 hours ahead of time.) Cover the enchiladas, remaining sauce and cheese separately,and chill. Top enchiladas with the remaining sauce and cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over the top and serve.
Makes 6 servings.