A single bottle of beer turns these Beer Braised Pulled Pork Enchiladas Verde into a magical Mexican meal. The slow cooker insures a steamy blend of flavors.
So, let’s talk about enchiladas. What do you like in yours? Chicken? Beef Machaca? Cheese? My answer is a resounding yes. To all.
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 pulled pork 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. Homemade is always better, you can make a double batch of this Homemade Roasted Tomatillo Salsa for the verde topping.
Recipe for Beer Braised Pulled Pork Enchiladas
I hope you give these Beer Braised Pork Enchiladas a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite pulled pork enchiladas recipe, let me know, I’d love to give it a try.
And if you’re an enchilada freak-o like myself, you won’t want to miss these:
- Mountain Mex Ground Beef Enchiladas
- New Mexico Stacked Enchiladas
- Chicken Enchiladas with Tomatillo Cream Sauce
- BBQ Pork Enchiladas, Cochinita Pibil
Beer Braised Pulled Pork Enchiladas Verde
Ingredients
- 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
Instructions
- 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.
- Serve immediately.
- *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.
Nutrition
Beer Braised Pork Enchiladas Verde … It’s what’s for Dinner.
I made this last night and it was delicious! I started the pork braise yesterday morning. Because of my gluten intolerance, I used Holidaily Riva Stout, from Golden, CO. I braised it in the oven, but it wasn’t ready to shred after 2 hours at 350 (maybe my oven runs hot?), so I put it back in the oven for another hour at 300, which worked very well. Being a “Scoville wimp”, I used the mild version of the enchilada sauce, along with 2 different chili powders from Penzeys. I was using 6″ soft corn tortillas, but they only held half the filling (nothing wrong with leftovers!). The recipe doesn’t specifiy size, but I would use larger corn tortillas next time. We loved it, and it was easy to prepare, but the cook time is much longer than specified in the recipe. The pork can probably be made a day ahead and stored in a container in the fridge. Love this!
I agree that when somebody makes you enchiladas that means they love you!! 🙂 These enchiladas look totally amazing 🙂
Wow! These look good! I think we should all eat me enchiladas!
I have some cooked pork shoulder in the freezer waiting for a great recipe like this! They look wonderful, Lea Ann. Happy Holidays to you!
I’ve never met an enchilada that I didn’t like and your version sounds great. 😀
Hi Lea Ann, oh do these look delicious, I could eat these enchiladas for breakfast, lunch and dinner. My favorite flavors. Happy Holidays!
Now I need to get a beer 😀
Yum. Like Total Yum! I could eat this pork a zillion ways!
Stellar! And great photos as always.
Las Palmas makes good green, and red sauces.
These sound wonderful. Green sauce is my very favorite!! I can see this appearing on our table soon!
This one is a must try!
Beer braised AND verde??? That’s enchilada heaven, my dear.
Enchiladas are my son’s favorite! Yum! These look good!
We love enchiladas and these look and sound fabulous. What a great photo, too. Made my mouth water.
Just reading the title made me salivate and the photo took it up another notch. It looks delicious and when I work off the big batch of posole (your recipe) I just made, I’ll give this a try but will make the enchilada sauce to use some of the many roasted chiles we brought back from Santa Fe. Do you have a go-to recipe on your blog?
I think I’ve got a beer in the refrigerator, so I’m ready to make this! Love enchiladas, and I don’t care what the filling is — they’re all good. This looks exceptional — thanks.