Pickled Jalapeño Pork Enchiladas with Cilantro Slaw
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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 yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups low-sodium chicken broth
For the enchilada sauce
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 garlic cloves, smashed
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 cup reserved pork braising liquid
For the enchiladas
- 8 corn tortillas (6-inch)
- ½ cup pickled jalapeños, drained and roughly chopped
- 1 ½ cups shredded monterey jack cheese
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp vegetable oil
- ½ tsp kosher salt
- ¼ tsp sugar
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (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 for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the 4 smashed garlic cloves, 1 tsp cumin, and 1 tsp oregano and cook, stirring, until fragrant, about 1 minute.
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