Pork Recipe

In a large pot, add the pork shoulder and cover it with water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender and easily shredded.

Once cooked, remove the pork from the pot and let it cool slightly. Shred the pork using two forks.

Mix the shredded pork with 1 cup of the chile verde sauce in a bowl.

Preheat Oven

Preheat your oven to 375°F (190°C).

Fill the Tortillas

Take a corn tortilla and place a generous spoonful of the pork mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.

Top with Sauce and Cheese

Pour the remaining chile verde sauce over the enchiladas, ensuring they are well covered. Sprinkle the Mexican cheese blend evenly on top.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

In a small saucepan, combine the cooked black beans, cooked white rice, cumin, and salt. Heat over medium heat until warmed through, stirring occasionally.

Remove the enchiladas from the oven and let them sit for a few minutes before serving. Serve the enchiladas with the beans and rice on the side.

Enjoy your delicious three chile verde enchiladas with a side of beans and rice!