Chile Verde Enchiladas Recipe

Brown the pork

Season pork cubes with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the pork on all sides (about 6-8 minutes per batch). Remove browned pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add minced garlic and diced jalapeño; cook 1 minute until fragrant.

Prepare tomatillo-chile puree

Place husked tomatillos and roasted poblano/Anaheim chiles in a blender with cilantro, cumin, oregano, remaining 1 tsp salt, 1/4 tsp black pepper, and 1 cup chicken broth (or water). Blend until mostly smooth. Taste and adjust salt if needed.

Simmer pork in chile verde

Return the browned pork to the pot and pour the tomatillo-chile puree over it. Bring to a simmer, then reduce heat to low, cover, and simmer gently until pork is fork-tender, 45-60 minutes. Check once halfway and stir; add a splash more broth if the sauce is too thick. At the end, stir in 1 tbsp fresh lime juice and adjust seasoning to taste.

Shred or chop pork

Remove pork pieces, shred with two forks or chop into bite-sized pieces, then return shredded pork to the sauce and keep warm. Reserve about 1-1 1/2 cups of the saucy pork mixture for filling and 1+ cups for topping the enchiladas.

Preheat and prep

Preheat oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.

Soften tortillas

Warm 2 tbs vegetable oil in a skillet over medium heat. Briefly fry each tortilla for 10-15 seconds per side until pliable (do not crisp). Transfer tortillas to a plate lined with paper towels to drain and keep warm, or wrap in a clean kitchen towel to stay soft.

Assemble enchiladas

Spoon about 2-3 tablespoons of the saucy shredded pork down the center of each tortilla. Sprinkle a mixture of Monterey Jack and cheddar (about 2-3 tbs) over the pork, then roll tightly. Place seam-side down in the prepared baking dish, fitting 8-10 enchiladas in a single layer (use remaining tortillas to make total of 6 enchiladas). Repeat until all tortillas are filled and arranged.

Top and bake

Pour the remaining chile verde sauce and pork mixture evenly over the rolled enchiladas, making sure they are well covered. Sprinkle remaining shredded cheeses over the top and dot with a little queso fresco if using. Bake uncovered for 15-18 minutes, until cheese is melted and sauce is bubbling. If you prefer a lightly browned top, broil 1-2 minutes at the end—watch closely.

Garnish

Remove from oven and let rest 3-5 minutes. Garnish with chopped cilantro, sliced green onions, and a drizzle or dollop of sour cream/crema. Serve hot with rice and beans on the side.

Cook rice: In a small saucepan, heat 1 tbs olive oil over medium. Add 1 cup rice and toast 1 minute. Add 2 cups water or broth and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Prepare beans: While rice cooks or in a small saucepan, warm 1 cup canned beans with 1/4 cup water, 1/2 tsp ground cumin and a pinch of salt over low heat until heated through. Mash slightly with the back of a spoon for creamier texture, if desired.

Plate: Serve 2-3 enchiladas per person (or three if making a larger portion) with about 1/2 cup rice and 1/3-1/2 cup beans. Offer lime wedge on the side.