Why You’ll Love this Pork Enchiladas Recipe
Whether you’re a seasoned cook or just starting out, you’ll love this Pork Enchiladas recipe for its rich flavor and comforting appeal.
The combination of tender pork, roasted poblano chiles, and melted cheese creates a dish that warms the soul. I appreciate how easy it’s to prepare, allowing me to savor the process without feeling overwhelmed.
Plus, the leftovers taste even better the next day! Whether it’s a cozy family dinner or a gathering with friends, these enchiladas never fail to impress.
Trust me; once you try them, they’ll become a staple in your meal rotation!
Ingredients of Pork Enchiladas
When it comes to making delicious Pork Enchiladas, the first step is gathering all your ingredients. This part can feel a little like a scavenger hunt, but trust me, it’s worth it. Picture yourself in the kitchen, surrounded by vibrant colors and fresh ingredients, all ready to come together for this comforting dish. You’ll want to make sure you have everything on hand so you can dive right into cooking without any hitches.
Here’s what you’ll need:
- 6-7 poblano chiles, roasted
- 1 lb pork, cubed
- 1 cup celery, chopped
- 1 cup tomatoes, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 (10 ounce) cans enchilada sauce, hot
- 12 large flour tortillas
- 1 onion, chopped
- 2 cups cheddar cheese, grated
Now, let’s chat about these ingredients for a moment. Roasting the poblano chiles gives them that smoky flavor that makes these enchiladas sing, but don’t fret if you can’t find poblanos—other chiles like anaheim or even jalapeños can work in a pinch, depending on your spice tolerance.
For the pork, I usually opt for a tender cut, like shoulder or loin, but hey, if you have leftover pulled pork from a barbecue, that can be a game-changer too! And let’s not forget the cheese—cheddar is a classic choice, but feel free to mix it up with Monterey Jack or even a little queso fresco for a twist.
Gather your ingredients, and you’re ready to commence on this cooking adventure. Trust me, the end result will be totally worth it!
How to Make Pork Enchiladas
Making Pork Enchiladas is like taking a cozy culinary journey, and trust me, it’s even more fun when you have everything prepped and ready to go. So, let’s jump right into it.
First, you’ll want to start with those 6 to 7 roasted poblano chiles. If you haven’t done that yet, just pop them under the broiler until they’re nice and blackened. Once they’ve cooled in a plastic bag for about ten minutes, peel and seed them, then chop them finely. It’s a bit of a messy job, but hey, we’re going for flavor here, right?
Next up, in a 3-quart saucepan, heat 3 tablespoons of olive oil over medium heat. Toss in 2 minced garlic cloves and 1 pound of cubed pork. Sauté until the pork is browned, and your kitchen starts to smell like heaven—seriously, it’s almost unfair how good this is going to be.
Now, let’s add some veggies to the mix. Stir in your chopped poblano chiles, along with 1 cup of chopped celery and 1 cup of chopped tomatoes. Feel free to get a little wild and throw in any other veggies you love—zucchini, corn, or even black beans could be a fun addition.
Once everything is mingling nicely, add just enough water to barely cover the mixture, and bring it to a boil. After that, lower the heat and let it simmer for about 3 to 4 hours. Yes, I know it sounds like a long time, but this is when the magic happens—the flavors will thicken and deepen, and you’ll be left with a filling that will have you dreaming of enchiladas.
Once your pork mixture is ready and you’re practically drooling from the aroma, it’s time to assemble those enchiladas. Preheat your oven to 350 degrees, and grab a large lasagna pan—your best friend in this endeavor.
Grease the bottom of the pan and pour in some of that hot enchilada sauce from the two cans. Take your 12 large flour tortillas, fill them with the pork mixture, and sprinkle a bit of chopped onion on top before rolling them up snugly.
Place the rolled tortillas seam-side down in the pan and cover them generously with more enchilada sauce, making sure every edge is smothered. Finally, sprinkle 2 cups of grated cheddar cheese on top—because cheese is life, right?
Cover the pan with foil, avoiding the cheese, and bake for 30 to 40 minutes. When you pull that bubbling pan from the oven, you’ll know you’ve created something truly special. Top it off with sour cream and chopped cilantro, and dig in—you’ve earned it.
Pork Enchiladas Substitutions & Variations
As you savor those delicious pork enchiladas, you might find yourself wanting to experiment a bit or cater to different tastes.
If you’re looking for a lighter option, try shredded chicken or black beans instead of pork. For a twist, substitute the flour tortillas with corn tortillas or even lettuce wraps for a low-carb version.
You can mix up the veggies, too—spinach, bell peppers, or zucchini can add a fresh flair. Don’t forget to play with the cheese—pepper jack or queso fresco can kick things up a notch.
The possibilities are endless, so get creative and enjoy!
What to Serve with Pork Enchiladas
While pork enchiladas steal the show, pairing them with the right sides can elevate your meal even further.
I love serving my enchiladas with a revitalizing Mexican street corn salad. The sweetness of the corn complements the spiciness of the enchiladas beautifully.
You can’t go wrong with some classic refried beans, either; they add a creamy texture that ties everything together. A side of guacamole or pico de gallo also brightens up the plate, giving a burst of flavor.
Finally, don’t forget a light, zesty lime wedge to squeeze over the top—it’s the perfect finishing touch!
Additional Tips & Notes
To achieve the best flavor and texture in your pork enchiladas, consider marinating the pork overnight in your favorite spices and herbs.
Don’t skip roasting the poblanos; it enhances their sweetness and depth. If you prefer a spicier kick, try adding diced jalapeños to the filling.
For a creamier texture, I like mixing some sour cream into the enchilada sauce before pouring it over the rolled tortillas.
Finally, letting the enchiladas rest for about 10 minutes after baking allows the flavors to meld beautifully. Trust me; it’s worth the wait! Enjoy your delicious creation!