New Mexico style pork enchiladas

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Like most of my enchilada dishes, this one is usually prepared over several days. You could do it all in one four hour stretch or even cut it all down to 30 to 45 minutes with a pressure cooker, but I use my cooking time to relax after a day of work and the house just smells like home with the right dishes slowly cooking along to perfection.
Servings:
8
Preparation Time:
prep: 1 hour, braise: 3 hours, serve: 30 minutes
Tools
  • cutting board & knife
  • tongs or slotted spoon
  • 12" cast iron dutch oven w/ lid
  • medium bowl
  • two good hot pads
  • aluminium foil
  • a few small bowls and pots
  • non-stick frying pan

Ingredients

  • One batch of red sauce for chicken enchiladas.
  • 2 lbs. pork trimmed of excess fat
  • 1 T. olive oil
  • 1 c. chicken stock or vegetable broth
  • 48 small corn tortillas
  • 4 c. cooked black beans
  • 4 c. cooked brown rice
  • fresh chopped onions and peppers
  • fresh shredded cabbage
  • crumbled or grated cheeses
  • 8 whole eggs
Cooking Instructions
Preparing the pork and red sauce:

  1. Make the red sauce. (When I am feeling lazy I will add a 7 oz. can of Herdez chipotles in adobo sauce, a 24 oz. jar of Herdez mild salsa casera, 2 t. of orange honey, heat it, and run it through the blender.)
  2. Heat the oven to 225F. Place the dutch oven lid onto the stove over low heat. Place the dutch oven onto the stove over medium-high heat.
  3. Cut the pork into 2" pieces. Trim off excess fat.
  4. Coat the bottom of the dutch oven with the olive oil and brown the pork in two or three batches. Remove the browned pork to the bowl. You are not cooking the pork through at this point, just developing the flavour by browning the outside.
  5. Turn off the stove and return the pork to the dutch oven. Pour the stock/broth and red sauce over the pork. Put the lid onto the dutch oven and put the dutch oven into the oven. Wait three hours. (You can hold the pork and sauce at this point for a few days in the refrigerator or a month in the freezer.)

Assembling the enchiladas:

  1. Prepare for assembly by first wrapping the tortillas in foil and placing them into a 300F oven
  2. Place the chopped the onions, peppers, and shredded cabbage into separate bowls.
  3. Heat the beans, rice, and pork in separate pots/bowls.
  4. When the tortillas are hot, remove them from the oven.
  5. To assemble one enchilada you will need six tortillas. (This is why I use the small corn tortillas for this dish.)
  6. Spread 1 t. of sauce on the plate to stick down the first tortilla and then spread 1 t. of sauce onto the tortilla.
  7. Add 1/4 c. of rice and some onion, peppers, cabbage, and cheese.
  8. Place another tortilla on top, spread 1 t. of sauce, and add 1/4 c. of beans.
  9. Place another tortilla on top and add 2 T. of sauce with bits of pork.
  10. Repeat the rice, beans, and pork layers with three more tortillas. Go this far for all of the plates that you will be serving.
  11. Heat the skillet over medium heat, add a bit of oil and fry an egg sunny side up. When the whites have set, carefully place an egg onto each enchilada without breaking the yokes.
  12. Sprinkle the eggs with a little cheese and place the enchiladas under a hot broiler to melt the cheese and set the tops of the eggs. Do not cook the yoke through.
  13. Serve the enchiladas with more rice and beans, a shredded cabbage salad, and any left over enchilada sauce.
Notes
The chicken enchilada sauce also works very well with other meats because of the fruit flavours in the plantain and chiles.