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Course: Main
Ingredients 10 fresh Anaheim chilies 1 teaspoon cumin 1 14 1/2oz can low-salt chicken broth 2 1/4 cup onion 4 oz tomatillos 1 jalipeno 4 garlic cloves 1/4 cup cilantro 1 lime 1/4 cup sour cream 2 1/4 cup cheese 2 tablespoons oil 2 lbs boneless pork shoulder 4 cups water Tortillas Directions Char chillies, peel, seed and chop. Combind broth, 1/2 cup onion, tomatillios, jalapeno and 1 garlic clove in saucepan. Simmer over medium heat until reduced to 1 cup. Transfer to blender, add 2 chilies, cilantro and lime juice. Blend until smooth. Cool to room temp. Add sour cream. Season with salt and pepper. Heat oil in heavy large pot. Add 1 cup onion, saute. Add pork. Cook until juices evaporate and meat browns. Add chilies, cumin, and garlic. Saute 5 minutes. Add water. Simmer over medium low heat uncovered until meat is very tender, about 1 hour. Preheat oven to 350. Lightly oil 15x10x2 inch baking pan. Warm tortillias. Dip tortilla into blended sauce, then spoon pork, cheese, and onion. Roll and put in pan. Top with remaining sauce and cheese. Bake uncovered 20 minutes. |