or stuffed in enchiladas or burritos. We served it all three ways as lunch specials. Yum, yum.Recipe By : Sitara
Serving Size : lots Preparation Time :1:30
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds boneless pork shoulder - cubed
4 large Anaheim chilies
2 medium Serrano chilies or jalapeno chilies
1 medium canned chipotle chili in adobo sauce
5 large cloves, garlic - chopped
2 medium onions - chopped
1/2 cup cumin
4-6 cups chicken stock
1. Cut pork shoulder into stew sized cubes, remove most of the fat and
connective tissue. Lightly salt and pepper the pork cubes.
2. In a large stew pot saute the onion in a little oil till softened, add pork
and cook till juices evaporate and meat browns, stirring often.
3. Add chilies, cumin, garlic and stock. Simmer, uncovered, until meat is
tender and sauce is reduced quite a bit and just barely coats the meat.
Check to see if salt is needed.
For Enchiladas:
1. Make salsa verde (recipe in Sauces section). Add a bit of lime juice and
sour cream to the salsa verde.
2. Put some salsa verde on your tortilla, add pork, chopped green onion, and Monterrey jack cheese. Roll up for enchiladas and put in baking pan. Top with salsa verde and shredded cheese and bake till bubbling and
cheese is melted and browning.
3. Top enchiladas with chopped tomatoes and cilantro to serve.
For Burritos:
1. Make salsa verde (recipe in Sauces section). Add the meat of an avocado
and some sour cream to the salsa verde as you are blending it.
2. To make the burrito, use a large tortilla and stuff with pork, Mexican rice,
chopped green onion, chopped tomatoes, jack cheese and salsa verde.
3. If you wish to make a 'wet' burrito, cover the burrito with warm salsa verde.