Chile Verde (3) Recipe

Preparation Steps

1. 1

   Make the Chile Verde Sauce

   In a large pot, heat olive oil over medium heat. Add the diced pork shoulder and cook until browned on all sides. Add the chopped onion, garlic, and jalapeño peppers, and sauté until the onion is translucent.

2. 2

   Add Tomatillos

   Stir in the quartered tomatillos and add enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the pork is tender. Season with salt to taste.

3. 3

   Prepare the Enchiladas

   Preheat the oven to 375°F (190°C). In a separate pan, warm the corn tortillas briefly until pliable. Fill each tortilla with a portion of the pork mixture and a sprinkle of cheddar cheese, then roll up and place seam side down in a baking dish.

4. 4

   Assemble and Bake

   Once all tortillas are filled and in the baking dish, pour the remaining chile verde sauce over the top and sprinkle with the remaining cheddar cheese. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

5. 5

   Garnish and Serve

   Remove from the oven and let cool slightly. Top with chopped cilantro before serving.