Verde Pork Enchiladas Recipe

Preparation

1. 1

   Cook the Pork

   In a large pot, heat olive oil over medium heat. Season the pork shoulder with salt and pepper, then sear all sides until browned. Add enough water to cover the pork, bring to a boil, then reduce heat and simmer for 2-3 hours until the pork is tender and easily shredded.

2. 2

   Prepare the Filling

   Once the pork is cooked, shred it using two forks. In a large bowl, combine the shredded pork, black beans, cooked rice, and half of the pico de gallo. Mix well and adjust the seasoning with salt and pepper.

3. 3

   Assemble the Enchiladas

   Preheat the oven to 350°F (175°C). Spread a thin layer of green enchilada sauce on the bottom of a baking dish. To assemble each enchilada, take a corn tortilla, fill it with the pork mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.

4. 4

   Bake

   Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

5. 5

   Serve

   Remove from the oven and let cool for a few minutes. Serve topped with crema, the remaining pico de gallo, and additional black beans on the side if desired.