Hello friends– Well, the best thing that happened around here this past weekend was an unexpected visit from our son, Micah– down from Ojai– We sat down to dinner and talked late and visited his grandma recovering from her surgery. Got to catch up on so many details and see more pics of the grand-girls in China right now. It was just about perfect.
So you know when he called to say he was coming, the first thing I thought of was, “what shall we eat?!” And this is what I thought he’s like. Maybe you will too.
2 pound piece of pork loin
1/2 tsp. liquid smoke
4 cloves garlic, minced
1/4 cup butter
1/2 cup flour
1 clove garlic, minced
14 oz. can chicken broth
1 cup milk
1 small can diced green chilies
1/4 cup cilantro, finely chopped
7 oz, can salsa verde (I like Hedrez brand)
1 cup sour cream
2 cups grated colby cheese
18 fresh corn tortillas*
Cut the pork into 2″ chunks. In a baking dish mix 1/2 cup water with the liquid smoke. Set the pork pieces into a baking dish and top them with the 4 cloves minced garlic and the onion cut into large pieces.
Put the pork and onions into a 350 oven for 2 hours. Take it out and see if it is tender enough to shred with two forks. If it isn’t, put it it back in the oven for 30 minutes more– and the shred the meat and mash the cooked onions and mix it all together. Set aside.
Melt the butter in the pan. Add the flour and garlic. Stir to make a paste and then pour in the chicken broth and milk slowly as you continue to stir to make a white sauce. After about 3 or 4 minutes, when it thickens, mix in the green chilies, cilantro and salsa verde.
Then dip the tortillas in the hot sauce to soften them. I usually put a tortilla in the sauce to be warming while I’m rolling up the previous one. Set the saucy tortilla on a plate and put a heaping tablespoon full of carnitas and a pinch of cheddar down the middle. Then roll up the tortilla and set it into a baking pan sprayed with cooking spray. Continue until the enchiladas are all rolled up and laying shoulder to shoulder in the baking dish. (While you’re doing this if the sauce thickens too much, add a bit more milk.)
Mix the sour cream into the sauce that is left in the pan. Then spoon the remaining sauce over the enchiladas. Cover them with foil and bake at 350 degrees for 30 minutes. The last 5 minutes of baking, take off the foil and sprinkle a little more cheddar on top for a nice color.