Nickel Allergy Friendly Classic Pork Enchiladas

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

Nickel Allergy Friendly Classic Pork Enchiladas

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 3-inch chunks
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
½ tsp ground cumin
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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