Almond Free Avocado Crema Pork Enchiladas with Fresh Pico
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Learn more →Ingredients
4 servings
For the pork filling
- 1.5 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 can (14 oz) diced tomatoes with green chiles
- 1 cup low-sodium chicken broth
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water, to thin
For the fresh pico
- 3 medium roma tomatoes, seeded and finely diced
- ⅓ cup white onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 1 cup shredded monterey jack cheese
- 1 tbsp olive oil, for warming tortillas
For serving
- lime wedges, for serving (optional)
- extra fresh cilantro, for serving (optional)
Instructions
- 1
In a small bowl, combine the cumin, smoked paprika, dried oregano, 1/2 tsp salt, and black pepper. Pat the pork shoulder chunks dry and rub them all over with the spice mixture.
- 2
Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Work in batches if needed to avoid crowding.
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