[donotprint]Just when I thought I was going to start my year in the right direction the hard drive on my computer decides to stop working. Ah technology! I have a hate/love relationship with it. It makes me mad many times but I couldn’t live without it. Anyway, the recipe I was going to post just before that happened is the one for these delicious pork enchiladas. I have posted a recipe for green sauce enchiladas before, but this sauce is a little different since it only uses poblano peppers and cream. I hope you like it.[/donotprint]
Pork enchiladas with creamy poblano sauce.
Makes enough for 10-12 enchiladas (about 2-3 servings)
For this recipe you will need:
- 1 lb pork shoulder
- 2 poblano peppers
- 1 onion
- 3 garlic cloves
- 1/3 cup fresh cilantro
- 1/4 cup heavy cream
- salt and pepper
- 10 corn tortillas
- 1/4 cup frying oil
- diced tomatoes and green onions for garnish
- Put pork in a pot with enough water to cover it and cook with salt for about 20 minutes.
- Blend poblano peppers, onion, cilantro and garlic with 1 cup of the pork water. When the ingredients have blended and formed a smooth sauce pour it back into the pot where the pork is cooking. Simmer for 10-15 minutes or until the pork is thoroughly cooked. Take the pork out and let it cool.
- Add cream to the sauce, adjust seasoning, reduce heat to low and simmer for 25 minutes stirring constantly.
- Shred pork or cut in very small cubes.
- In a frying pan heat oil until very hot and fry the tortillas one by one and set apart. Fry each tortilla for only 5 to 10 seconds, we want them to remain manageable.
- Stuff each tortilla with pork, roll and set on a plate. Pour some poblano sauce on top and garnish with sour cream, green onions and tomatoes.
- Serve hot and enjoy.
Unlike the traditional green sauce enchiladas, this sauce doesn’t use any tomatillos. All the flavor comes from the poblano peppers and cooking the sauce along with the pork shoulder, which was a very interesting and delicious twist on the original recipe.