Pork Chili Verde Enchiladas
the fitzgeralds wrote: 
i'd be eternally grateful if anyone has a recipe for what is called "chili 
verde" or "pork chili verde" in the mexican restaurants in southern 
california. i'm back in western ny state and can't get it anywhere 
and would love to make some. 
recipe by :bon appetite 
serving size : 6 preparation time :0:00 
categories : pork 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2   fresh anaheim chilies*
14-1/2 oz.  canned low-salt chicken broth
1-1/4 cup  onion (divided), chopped
4 oz.  tomatillos,* husked, rinsed, quartered
1   jalapeno chili, seeded, coarsely chopped
1 clove  garlic, chopped
1/4 cup  fresh cilantro, chopped
1 Tbsp  fresh lime juice
1/4 cup  sour cream
12   tortillas
  pork chili verde, chilled (see recipe)
2-1/4 cup  shredded asadero cheese*
2   plum tomatoes, seeded, chopped
char anaheim chilies over gas flame or in broiler until blackened on all sides. 
enclose in plastic bag 10 minutes. peel, seed and coarsely chop chilies. combine 
broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. simmer 
over medium heat until liquid is reduced to 1 cup, about 10 minutes. transfer to 
blender. cool to room temperature. add anaheim chilies, cilantro and lime juice. 
blend until smooth. transfer to bowl. whisk in sour cream. season with salt and 
pepper (can be made 1 day ahead. cover; chill) preheat oven to 350f. lightly oil 
15x10x2-inch baking dish. place 6 tortillas between 2 damp paper towels. cook in 
microwave on high until warm, about 1 minute. working with 1 warm tortilla at a 
time, dip tortillas into sauce; shake excess sauce back into bowl. place 
tortillas on work surface. spoon scant 1/4 cup pork chili verde, 2 tablespoons 
cheese and 1 tablespoon onion down center of each. roll up tortillas. arrange 
enchiladas, seam side down, in dish. repeat with remaining 6 tortillas. (can be 
made 8 hours ahead. cover enchiladas, remaining sauce and separately chill.) top 
enchiladas with remaining sauce, then cheese. bake enchiladas uncovered until 
heated through, about 20 minutes (or 30 minutes if enchiladas have been 
refrigerated). sprinkle tomatoes over and serve. 
  pork chili verde:
8   fresh anaheim chilies*
1 tsp  cumin seeds
2 Tbsp  vegetable oil
1 cup  onion, chopped
2 lb.  trimmed boneless pork shoulder, cut into 1/2-inch
3 clove  garlic, finely chopped
4 cup  (or more) water
char anaheim chilies over gas flame or in broiler until blackened on all sides. 
enclose in plastic bag 10 minutes. peel, seed and chop chilies. stir cumin seeds 
in heavy small skillet over medium-low heat until fragrant, about 4 minutes. 
transfer to spice grinder; process until finely ground. set aside. heat oil in 
heavy large pot over medium-high heat. add onion; saute 3 minutes. add pork; 
cook until juices evaporate and meat browns, stirring often, about 20 minutes. 
add chilies, cumin and garlic. saute 5 minutes. add 4 cups water simmer 
uncovered over medium-low heat until meat is very tender and sauce just coats 
meat, about 1 hour. if necessary, increase heat and continue to simmer until 
sauce is reduced and just coats meat. season with salt and pepper. (can be made 
1 day ahead. cover; chill. rewarm over medium heat, adding 1/2 cup water to 
loosen mixture if necessary.) makes about 4 cups. this can also be used in 
burritos or tacos. 
description: "traditionally, the tortillas are fried in oil until soft. we've 
omitted the oil by wrapping the tortillas in damp paper towels and heating them 
in the microwave." 
cuisine: "bon appetite" 
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(ID: 13736) Mirror: rec.food.recipes: Thu, Mar 27, 2003

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