Roasted Poblano and Pork Enchiladas

Ingredients

• 2 lbs Pork shoulder (butt), cut into 2-inch cubes
• 6 large Poblano peppers, roasted, peeled, and seeded
• 1 lb Tomatillos, husked and roasted
• 2 cups Chicken stock (low sodium)
• 0.5 cup Mexican crema or heavy cream
• 12 oz Oaxaca cheese, shredded
• 12 count Corn tortillas
• 0.25 cup Lard or vegetable oil
• 4 cloves Garlic cloves, roasted
• 1 bunch Fresh cilantro
• 1 medium White onion, finely diced
• 1 tsp Cumin seeds, toasted and ground

Instructions

1. 1

   Season pork with salt and sear in a heavy Dutch oven until deeply browned; add 1 cup of stock, cover, and braise at 300°F for 2.5 hours until fork-tender.

2. 2

   Char the poblanos over an open flame until blackened, steam in a bag for 10 minutes, then peel, de-seed, and set aside.

3. 3

   In a high-speed blender, combine the roasted poblanos, roasted tomatillos, roasted garlic, cilantro, and remaining chicken stock; process until completely smooth.

4. 4

   Transfer the green sauce to a saucepan, stir in the Mexican crema, and simmer on low for 15 minutes to develop a velvety texture and smoky depth.

5. 5

   Shred the braised pork and toss with a small amount of the poblano sauce and half of the diced onions to keep the filling moist.

6. 6

   Flash-fry each tortilla in hot lard for 5 seconds per side just to soften, then dip into the warm poblano sauce to coat thoroughly.

7. 7

   Fill each coated tortilla with the pork mixture and a pinch of cheese, roll tightly, and place seam-side down in a baking dish.

8. 8

   Top with the remaining sauce and Oaxaca cheese, then broil for 3-5 minutes until the cheese is bubbling and slightly golden.