Pork and Pepper Enchiladas
Yield: 8 enchiladas
Portion Size: 2 enchiladas and 1 stuffed pepper
2 T - Canola oil
2 ½ pounds - Bone-in pork shoulder
1 T - Kosher salt
1 tsp - Freshly ground black pepper
1 (12 oz) bottle Beer
6 each - Garlic cloves
1 quart - Mole or enchilada sauce
4 each - Rosina stuffed peppers
8 each - Corn tortillas
1 cup - Shredded Mexican blend cheese
Rice and beans as desired
Salsa as desired
Method of Preparation
- Preheat oven to 300 degrees.
- Heat Dutch oven over medium high heat. Add canola oil. Season pork with salt and pepper. Sear pork on all sides until golden brown and remove from Dutch oven. Pour off oil
- Add beer and garlic cloves to Dutch oven and bring to a boil. Return pork shoulder to pot, cover, and place in oven. Cook for about 2 hours, or until fork tender. Let cool and increase oven temperature to 350 degrees.
- When pork is cool enough to handle, coarsely shred the meat.
- Heat mole or enchilada sauce in a large saucepot and add the pork, stirring to coat.
- Brush each tortilla with mole sauce on each side. Arrange 2 ounces of pork along middle of tortilla and roll up. Place rolled tortilla seam side down in a baking dish. Repeat with remaining tortillas. Pour about 1 cup sauce over enchiladas and sprinkle with cheese. Bake in oven until heated through and cheese is melted, about 15 minutes.
- At the same time, roast stuffed peppers in the oven until warm through and softened- about 10 to 15 minutes. Then slice down the center, taking care not to cut all the way through.
- When enchiladas and peppers are finished cooking, preheat broiler. Broil peppers until gold brown and cheese is oozing.
To serve, plate two enchiladas with one stuffed pepper propped up in between. Serve with beans, rice, and salsa, if desired.