Pork Enchiladas with Creamy Poblano Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 pound pork shoulder
2 poblano peppers, seeded and chopped
1 onion, chopped
3 garlic cloves
1/3 cup fresh cilantro
1/4 cup heavy cream
salt and pepper to taste
1/4 cup vegetable oil
10-12 corn tortillas
Sour Cream
Diced Tomatoes
Chopped Green Onions


3-4 servings

In a large pot, add pork shoulder and cover with water. Sprinkle water with salt and simmer over medium heat for 20 minutes.

In a blender, add poblano peppers, onion, garlic, cilantro, and 1 cup of cooking water from pork. Blend until smooth. Drain any remaining water from pot and add sauce to pork. Simmer until pork is cooked through, 10-15 minutes. Remove pork.

Stir cream into sauce, add salt and pepper, reduce heat to low, and simmer for 25 minutes, stirring frequently.

Cut the pork into small chunks.

In a large frying pan, heat oil over medium heat. Fry each corn tortilla briefly on each side, 5-10 seconds. They should still be bendable.

Place a line of pork pieces near the edge of a corn tortilla. Roll the tortilla and place on serving plate. Repeat with remaining tortillas. Top with poblano sauce, sour cream, tomatoes, and green onions. Serve immediately.

From tarasmulticulturaltable.com