Pork Enchiladas

Ingredients

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  2 tsp or 4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Salsa verde

  Campbell soup company, pace

  3 cup or 768g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Garlic

  Raw

  10 clove or 30g

• Onions

  Raw

  2 medium or 220g

• Colby cheese

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  2 ½ lb or 1.13kg

Directions

1. Preheat oven to 325 degrees F.
2. Roast the spices and dried peppers until they become fragrant, ~5-10 minutes.
3. Mix all spices in a small bowl and sprinkle on the cubed pork meat. Place the seasoned pork into a dutch oven or enameled iron brassier.
4. Add 1 cup of salsa verde, chicken broth, garlic, and onions. Stir together with a wooden spoon.
5. Place the pot on high heat and bring the mixture to a simmer. Transfer covered pot to oven and cook until pork is tender and shred easily, ~2-2.5 hours.
6. Remove pork and shred using a pair of tongs or forks.
7. Increase oven temperature to 350 degrees F.
8. Combine remaining salsa verde and sour cream in a wide bowl. Spread 0.5 cup of this mixture in the bottom of a glass 9 x 13 baking pan.
9. Wrap tortillas in a wet paper towel and microwave for 40 seconds. Remove tortillas and cut in half.
10. Dip tortillas in the mixture and then fill with shredded pork and a sprinkle of cheese. Roll up tortilla and place seam-side down in the baking pan.
11. Pour remaining mixture over the completed enchiladas and sprinkle the remaining cheese on top.
12. Bake for 30 minutes.