Big Tray of Homemade Green Chile Pork Enchiladas

How to make Big Tray of Homemade Green Chile Pork Enchiladas

3 TO 4LBS cubed pork shoulder

Sautee function with oil and bacon grease until brown,

add diced onion, S&P, 2 scoops tomato, Knor, bullion powder, sprinkle of cumin, sprinkle of Mexican oregano,

add 2 tablespoons of flour.

Incorporate well add 1 cup water and 2 cups diced green chile.

Mix and pressure cook on high for 20min, turn power off and let natural release.

Remove lid, break up pork with potato masher reduce heat to warm on high and it is done.

Scoop filling into tortillas with slotted spoon, add cheese of your liking, roll and place on baking sheet that has a small can of hot tomato sauce, or whatever sauce you want.

Cover with remaining sauce, more diced green chile and cheese.

Bake at 400° until bubbly.

Remove an add shredded lettuce, more cheese and sour cream.

Seems long, but it is really fast and easy.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can substitute pork shoulder with chicken, beef, or even tofu for a vegetarian option.

Adjust the cooking time accordingly based on the type of meat used.

Is it necessary to use a pressure cooker, or can I cook the pork filling using a different method?

While a pressure cooker can expedite the cooking process, you can also simmer the pork filling on the stovetop or slow-cook it in a crockpot until tender.

Cooking times may vary depending on the method chosen.

What type of tortillas work best for this recipe?

Corn tortillas are traditionally used for enchiladas, but you can also use flour tortillas if preferred.

Ensure they are warmed or lightly toasted before rolling to prevent cracking.

Can I adjust the level of spiciness in the enchiladas?

Absolutely! Feel free to adjust the amount of diced green chile and red pepper flakes according to your preference for spice.

You can also use mild or hot varieties of green chile to control the heat level.

Can I prepare the filling ahead of time and assemble the enchiladas later?

Yes, you can make the pork filling in advance and refrigerate it until ready to use.

When assembling the enchiladas, ensure the filling is heated through before spooning it into the tortillas to facilitate rolling.