8 Servings 240 min Cook
1 Tbsp Chili Powder
3 Tsp, ground Cumin
2 Tsp Salt
1 Tsp, ground Oregano
2 Tsp Cayenne Pepper
1 Tbsp Pepper
2 Pepper Peppers
3 Cup Salsa Verde
1 Cup Sour Cream
1 Cup Chicken Broth
10 Clove Garlic
2 Medium (2-1/2" dia) Onions
2 Cup, shredded Colby Cheese
4 Tortilla (approx 10" dia) Tortillas
2 1/2 Lb Pork Shoulder, Whole
Preheat oven to 325 degrees F.
Roast the spices and dried peppers until they become fragrant, ~5-10 minutes.
Mix all spices in a small bowl and sprinkle on the cubed pork meat.
Place the seasoned pork into a dutch oven or enameled iron brassier.
Add 1 cup of salsa verde, chicken broth, garlic, and onions.
Stir together with a wooden spoon.
Place the pot on high heat and bring the mixture to a simmer.
Transfer covered pot to oven and cook until pork is tender and shred easily, ~2-2.
5 hours.
Remove pork and shred using a pair of tongs or forks.
Increase oven temperature to 350 degrees F.
Combine remaining salsa verde and sour cream in a wide bowl.
Spread 0.
5 cup of this mixture in the bottom of a glass 9 x 13 baking pan.
Wrap tortillas in a wet paper towel and microwave for 40 seconds.
Remove tortillas and cut in half.
Dip tortillas in the mixture and then fill with shredded pork and a sprinkle of cheese.
Roll up tortilla and place seam-side down in the baking pan.
Pour remaining mixture over the completed enchiladas and sprinkle the remaining cheese on top.
Bake for 30 minutes.
