Low Sodium Classic Pork Enchiladas

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 3-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp vegetable oil
1 medium white onion, roughly chopped
4 garlic cloves, smashed
1 tsp ground cumin
1 tsp dried oregano
2 cups low-sodium chicken broth

For the red chile sauce

4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 can (14.5 oz) fire-roasted diced tomatoes
½ tsp ground cumin
½ tsp dried oregano
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp vegetable oil

For assembly

12 corn tortillas (6-inch)
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Pat the pork shoulder chunks dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork on two sides until deep brown, about 3–4 minutes per side, then transfer to a plate.
2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, 1 tsp cumin, and 1 tsp oregano and cook until fragrant, about 1 minute.

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