Motor & Mosey

When I get cravings for food I’ve never tried, I am thankful my father raised me in the kitchen. It has armed me with a knowledge of technique and flavor, allowing me to accomplish most cooking tasks without needing a recipe to guide me.

This weekend, I decided to try something a little different than my usual Chipotle Chicken Enchiladas, and made a green chili and tomatillo pork variation instead and they turned out SO delicious that I had to share.

Green Chili & Tomatillo Enchiladas

Small pork shoulder
1 red onion
3 anaheim peppers
3 tomatillos
3 cloves garlic
32 oz chicken stock
1 tbsp cumin
1 tsp red chili flakes
1 tbsp black pepper
2 tsp salt (salt to taste once stock has reduced)

Heat 2 tbsp olive oil in dutch oven, brown all sides of the pork shoulder and set aside. Cut peppers, tomatillos, and onion into large chunks (removing skin from tomatillo and onion, and seeds and stem from the peppers). Add an additional 2 tbsp olive oil to the pan, add vegetables, cumin, salt and pepper, and cook at high heat until they soften, allowing them to char around the edges. Add pork back to the dutch oven, add stock. Cover and simmer on low (or place in the oven at 300) for approximately 2 hours or until the pork is tender and spreadable.

Remove pork from the pan and use two forks to shred.

Return the remaining stock and vegetables to a boil, and cook on medium high heat for about 5 minutes. Using an emersion blender, blend stock and veggies until smooth.

Enchilada Hack: Add an egg and some avocado to your leftovers for a killer breakfast enchilada!