Amazing Green Enchiladas - Shredded Pork Filling!

The word enchilada means "made with chilis" or "chilified".  In Mexican cuisine an enchilada is a tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

I love all kinds of enchiladas but my favorite are "green enchiladas" so called because they are smothered in green sauce (called "salsa verde") which is typically made from tomatillos (also known as "husk tomatoes") which are green when ripe.  The tomatillo is part of the remarkable "Nightshade" family of plants whose members include potatoes, tomatoes, eggplant, gooseberries, peppers, and even petunias and tobacco.  The tomatillo is from a different genus than tomatoes and is more closely related to the gooseberry.  However, like tomatoes, for culinary purposes it is typically used in savory dishes.  You can buy cans of "Salsa Verde" at most stores that carry Mexican food, but it is simple to make fresh and then store for the future.

Here is the recipe for Salsa Verde:

• 1 lb. Tomatillos - husked and cut in half
• 1/2 cup Onion - finely chopped
• 1 Serrano Chile Peppers - minced
• 2 cups Water
• 1 tsp Garlic - minced
• 2 Tbsp Cilantro - chopped
• 1/2 tsp Ground Cumin
• 1.5 tsp Salt or to taste

Put all the ingredients into a saucepan and bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft (about 15 minutes).  Using a blender puree the sauce in batches until it's smooth.  Whatever you don't plan to use right away you can bottle (30 minutes in canner or steam bath), or you can freeze it.

Here's how to make the Green Pork Enchiladas:

• 3 lb Pork Roast
• 1 large Onion - chopped
• 2 cups Water
• 1 Tbsp Ground Cumin
• Salt to taste
• 1 cup Kefir or Buttermilk
• 1 Tbsp Corn Starch
• 1 dozen 10" Flour Tortillas
• 8 ounces Grated Cheese
• 4 cups Salsa Verde

Sear the pork roast in a saucepan.  Caramelize the chopped onion.  Stir in the cumin, salt, and the water and bring to a boil.  Turn down to medium and simmer for 2 hours (add more water if needed).  Remove the pork and shred with two forks.  Mix together the kefir and cornstarch and add to the juices / onion in the saucepan (if the juices have boiled dry deglaze with some water before adding the kefir).  Add back the shredded pork and bring to a boil.  

Build the Enchiladas in a large casserole dish or cake pan by spreading about a cup of salsa verde into the bottom, then laying out one tortilla at a time, filling it with shredded pork, folding the sides over and rolling it up.  Do this for all 12 tortillas.  Pour the other 3 cups of salsa verde over the enchiladas and spread the cheese over all of it.  Bake for 30 minutes at 350 degrees fahrenheit.   

Serve while hot topped with Superbowl Salsa as well as sour cream, kefir cheese, or yogurt cheese.  Enjoy!