Recipe for Green Enchiladas with Pork
Rich pork and tangy light green salsa are a natural combination in the Mexican kitchen. Add the earthiness of toasted corn from the tortillas, and you’ve got a winning dish.
Preparation time: 5 minutes, plus 15 minutes for Green Tomatillo Salsa
Cooking time: 1 hour and 30 minutes
Yield: 6 servings as an appetizer, 4 as an entrée
1-1⁄4 pounds boneless stewing pork butt or shoulder, cut into 2-inch chunks
Salt and pepper to taste
3 cups Green Tomatillo Salsa
1 cup vegetable oil
Twelve 6-inch corn tortillas
4 ounces panela cheese, crumbled
1⁄2 red onion, cut into rings
Preheat the oven to 350 degrees F.
Season the pork all over with salt and pepper and place in a small ovenproof casserole dish.
Pour on 1 cup of the Green Tomatillo Salsa. Cover with foil and bake for 1 hour, until tender. Let the pork cool and then shred it, reserving it in the sauce.
Pour the vegetable oil into a large skillet and place over medium heat.
One at a time, dip the tortillas in the hot oil, and fry for about 10 seconds on each side. Drain on a rack.
Pour the remaining 2 cups of salsa into a shallow bowl or pie dish.
Dip each tortilla into the salsa to lightly coat and place them on your work surface. (Reserve the remaining salsa for the next step.)
Divide the meat into 12 servings, and spoon into the center of each tortilla. Roll to enclose the meat in the tortilla.
Arrange the enchiladas in a single layer in a medium casserole dish, seam side down, and pour the remaining salsa over the top, discarding the fatty juices in the bowl.
Bake for 15 minutes, until heated through. Sprinkle with the cheese and onions and serve.
Green Tomatillo Salsa
The acid bite of raw tomatillos in this quick, uncooked sauce can counter rich, creamy dishes like tamales, or with any simply grilled fish.
Special tool: Blender or food processor
Preparation time: 10 minutes
Yield: 2 cups
3⁄4 pound tomatillos, stemmed, husked, the stem scar cut out, and cut into quarters
3 serrano chiles, stemmed, seeded, and coarsely chopped
1⁄3 cup cold water
1 bunch scallions, white and light green parts, coarsely chopped (about 1 cup)
1 large bunch cilantro leaves and tender stems, roughly chopped (about 1⁄2 cup)
1-1⁄2 teaspoons salt
Place the tomatillos, chiles, and water in a blender or food processor. Puree just until chunky.
Add the scallions, cilantro, and salt and puree about 2 minutes longer, or until no large chunks remain.
Store in the refrigerator, in a covered container, for up to about 3 days.
For a mellower version of tomatillo salsa, try roasting the tomatillos, chiles, and scallions under the broiler until blackened, about 5 minutes. Then place the roasted items in a blender or food processor with the remaining ingredients and puree.