Have I told you that I’m in love with my slow cooker? Well…yes, him too. But I mean my All-Clad Slow Cooker with aluminum insert from Williams-Sonoma. I do not just love it. I am in love with it. The way it looks. The way it feels. All the ways it cooks.
I love my slow cooker for the things it cooks. Recently I made a Salsa Verde Braised Pork recipe by Sunset Magazine. I tweaked the recipe slightly, searing the pork on the stove top first in the aluminum insert while bringing the other ingredients to a boil in a separate pot. Then placing the aluminum insert into the slow cooker and pouring the salsa verde over top. For those of you do a lot of slow cooking, you can appreciate what a beautiful thing this truly is. Up until a couple of months ago, I seared in a separate pan, losing some of those delicious bits. I’d dropped large pieces of meat onto counters, onto a floor on one unfortunate occasion. Yes, it was a bit of a splurge this slow cooker of mine, but totally worth it.
The Salsa Verde Braised Pork was as delicious as it was easy to make. I made enough for an army. In addition to the having it over rice the first night, later in the week I fixed quick nachos with it and this past weekend I made these wonderful Pork Enchiladas. A dish that keeps on dishin’ – gotta love that!
Pork Enchiladas with Salsa Verde and Pepper Jack Cheese
- 3 cups shredded Salsa Verde Braised Pork
- 3 cups prepared salsa verde
- 1/2 cup, plus 2 tbsp Canola Oil (2 tbsp for salsa, ½ cup for enchiladas)
- 8 corn tortillas (6 to 7 in. wide)
- 1 cup shredded pepper jack cheese
- Sour Cream
- 1/4 cup cilantro leaves for garnish
Preheat an oven to 400°F.
In a fry pan over medium-high heat, warm 2 tbsp oil until it is not and rippling. Quickly add tomatillo sauce and fry, stirring constantly, until the sauce begins to bubble. Reduce the heat to low and cook until the sauce starts to thicken, 5 minutes more. Add salt to taste. Keep warm.
To make the enchiladas, in a frying pan, heat the remaining ½ cup oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften; drain on paper towels.
Spoon some the tomatillo sauce onto the bottom of a baking dish. Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded pork near one edge, sprinkle with a little cheese and roll up the tortilla. Place, seam side down, in the baking dish. Cover with the remaining sauce and cheese. Bake until thoroughly heated and cheese is bubbling, about 10-12 minutes.
Remove the enchiladas from the oven. Serve immediately, top with sour cream and garnish with cilantro leaves.