A single bottle of beer that was loitering in the refrigerator turned this Beer Braised Pulled Pork Enchiladas Verde into a magical Mexican meal. The slow cooker insures a steamy blend of flavors.
Enchiladas fall into the comfort food category in a big way. When someone makes you enchiladas it means they love you. Enchiladas are a labor of love and quite frankly time consuming. The results are worth every bit of effort. That first cut with a fork into a creamy, cheesy, steamy rolled tortilla is like wrapping yourself in a blanket and sitting on the couch.
My latest enchilada project found inspiration in a single bottle of beer. An orphan from a six-pack that hubs had bought. Blue Moon Cappuccino Oatmeal Stout to be exact. I popped the top of this wonderful Colorado brew featuring fresh coffee, rich cocoa and oatmeal. I almost found myself wanting to drink it from the bottle instead of pouring it over the pork roast sitting in the bottom of my Dutch oven. I’m not a beer drinker but my promise to explore our vast inventory of Colorado Brew Pubs was renewed after catching a whiff of this one.
Back to the enchiladas. My Dutch oven was host to 2.5 pound pork loin roast that soaked up the flavor of beer, chile powders, oregano and green enchilada sauce. The flavors came together into a wonderful filling
This Beer Braised Pork Enchilada Verde is a great dish over which to unwind and catch up with friends this winter. It’s creamy, savory, full of flavor with just enough spicy pizazz. I used Las Palmas Hot Green Chile Enchilada Sauce and was impressed its flavor and consistency. It wasn’t too hot for us at all…absolutely perfect for these enchiladas.
- 1 2-3 pound pork loin roast
- 1 teaspoon ancho chile powder
- 1 teaspoon chili powder
- 1 teaspoon sweet smoked paprika
- Salt and pepper to taste
- 1 teaspoon Mexican oregano
- 4 cloves garlic peeled, whole
- 1 large onion peeled and cut into rings
- 1 cup stout beer
- 2 cups canned Las Palmas Green Chile Enchilada Sauce hot, divided
- 2 cups shredded Monterey Jack Cheese more if needed
- 10 soft corn tortilla shells
Preheat oven to 350 degrees.
Place pork roast into a Dutch oven. Sprinkle with spices, toss in the garlic and top with the onion rings. Pour in the beer and 1 cup of the green enchilada sauce.
Cook pork covered for two hours.
Remove from oven, let cool and and pour the contents of the Dutch Oven onto a large surface that you can fine shred the meat with two forks.
To build the enchiladas, working in two batches, wrap half of the corn tortillas in a clean dish cloth that's been slightly dampened with water under the faucet. Place wrapped tortillas in a gallon zip lock bag, but don't close the bag. Place in microwave and cook for 4 minutes on 50% power.
Coat a 9 x 13 casserole dish with Pam. Remove tortillas from bag and place about 1/4 cup of the shredded pork in a tortilla shell. Top with 2 Tablespoons of cheese and roll. Place the first enchilada into the casserole dish, seam side down, nestled to one edge of the pan. Repeat with the remaining tortillas, pressing them close together as you build and place them in the pan.
Heat the remaining tortillas and repeat the process.
Once all tortillas are filled and in casserole dish, pour remaining cup of enchilada sauce over the enchiladas and generously sprinkle with more Monterey Jack Cheese.
Bake 30 minutes covered or until bubbly.
*If you can't find ancho chile powder, just increase the regular chili powder to two teaspoons
** This can also be made in the crockpot. Follow directions for the Dutch oven and cook in slow cooker on low for 6 - 8 hours.
Looking for more Enchilada Recipes? Take a look at these:
Truck Stop Enchiladas
Beer Braised Pork Enchiladas Verde … It’s what’s for Dinner.