Being Sunday, we usually have a meal that takes a little longer to prepare, a little more special than the other days of the week. I have more time to spend in the kitchen–my favourite place to be–creating a delicious meal for us to all enjoy.
Tonight dinner met multiple qualifications for a Sunday dinner:
1. it will give us multiple meals (at least 2 dinners and 2-3 lunches, maybe more)
2. Very inexpensive to prepare (about $1.50 per serving)
3. DELICIOUS! Yummy, fantastic!
This one doesn’t take a lot of skill, and you can substitute store bought Flour Tortillas, if you like (although it is WELL worth the effort to make the homemade kind for this one!) and Enchilada Sauce (Homemade Flour Tortillas).
It does take a little time though–so make these on a day when you have a few moments to spare. Or, you can start it in the crock pot one day, and finish getting it ready the next day–quick, quick! Your taste buds will thank you for this one!!
Pulled Pork Enchiladas (or as Bil likes to call them “Pork-chiladas”
(adapted from Better Homes and Gardens, Ultimate Mexican)
- 3-4 pounds pork shoulder roast (or whatever pork roast is on sale!)**Note: this time I bought a 7 pound roast, so that I could freeze enough for a second go around…**
- 2 cups chicken broth
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 to 3 teaspoons chili powder
- 2 1/2 cups enchilada sauce (see recipe below) or 2 10 oz cans
- 2 tablespoon snipped fresh cilantro
- 2 cups shredded cheese
- 8 to 12 8-inch flour tortillas
Trim fat from pork. In slow cooker combine pork shoulder, broth, onion, garlic, cumin, chili powder. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours
Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 1/2 cup of the reserved cooking liquid, and the 2 tablespoons snipped cilantro. Set aside.
Combine the remaining enchilada sauce, 1/2 cup of the reserved cooking liquid (save any remaining cooking liquid for the next soup/stock that you make!). Spread about 1/2 cup of enchilada sauce in the bottom of a rectangular baking dish. (if you have extra enchilada sauce, it freezes well!)
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down and close together, in the prepared baking dish; top with the remaining enchilada sauce. Sprinkle with the remaining 1/2 cup cheese. Bake, about 25 minutes at 400 degrees
*Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas.
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 tbsp chili powder
- 1/2 tsp cumin
- 2 cups water
- 1 8 ounce can tomato paste
- 1 clove garlic crushed
- 1./2 onion finely diced
- pinch salt
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two. Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.