Chestnut Free Classic Pork Enchiladas
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp kosher salt
- 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
- 1 tbsp vegetable oil
For assembly
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
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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