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Hatched a new use for leftover Pulled Pork
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Austin Smoker
Posts: 1,467
Felt creative, so thought I would try some Hatch Chile/ Tomatillo Stacked Enchilads...which I would normally do with chicken, but had a bag of leftover pulled pork and said "what the he#$"
Started with a medium Texas 1015, and one fresh seeded jalapeno, diced and sweat down with 4 cloves of choppped garlic:
Next, pulled my last batch of Roasted Hatch Chiles :( , peeled the skin/de-stemmed and into the blender with salt, pepper, 2 fresh tomatillos, fresh clinatro and another couple cloves of garlic.
Added the onions, jalapeno, garlic saute and spun that on low for a minute:
Prepared an 8x8 pyrex dish. Sprayed the bottom with a little pam, then one layer of white corn tortillas.
Then a layer of the Green Chile sauce, topped with pulled pork and a little more sauce:
Then a layer of Monterey Jack:
Repeat the layers until you finish with a layer of tortillas, top with cheese and a little pork to make it purty.
Covered with foil and onto the egg at 350 for 30 minutes. Then uncover, and back onto the egg for 10 minutes:
Let it rest for a couple minutes and cut into pieces lasagna style:
Great flavor combination, and the smokiness of the pulled pork definately added some depth of flavor. My 13 year old daughter, who eats NOTHING - said it was "pretty good," which is a total victory in my book. The wife said the leftovers for lunch today, with a little sour cream on top, was "heavenly." Hmmm...something tells me I'll be eggin' this again soon.
Started with a medium Texas 1015, and one fresh seeded jalapeno, diced and sweat down with 4 cloves of choppped garlic:
Next, pulled my last batch of Roasted Hatch Chiles :( , peeled the skin/de-stemmed and into the blender with salt, pepper, 2 fresh tomatillos, fresh clinatro and another couple cloves of garlic.
Added the onions, jalapeno, garlic saute and spun that on low for a minute:
Prepared an 8x8 pyrex dish. Sprayed the bottom with a little pam, then one layer of white corn tortillas.
Then a layer of the Green Chile sauce, topped with pulled pork and a little more sauce:
Then a layer of Monterey Jack:
Repeat the layers until you finish with a layer of tortillas, top with cheese and a little pork to make it purty.
Covered with foil and onto the egg at 350 for 30 minutes. Then uncover, and back onto the egg for 10 minutes:
Let it rest for a couple minutes and cut into pieces lasagna style:
Great flavor combination, and the smokiness of the pulled pork definately added some depth of flavor. My 13 year old daughter, who eats NOTHING - said it was "pretty good," which is a total victory in my book. The wife said the leftovers for lunch today, with a little sour cream on top, was "heavenly." Hmmm...something tells me I'll be eggin' this again soon.
Comments
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Man, That looks REALLY GOOD !
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Nice cook and congratulations on the accolades from the family.
GG -
Great looking enchiladas. Since cooking on the egg I’m starting do enchiladas and other things lasagna/casserole style.LBGE Katy (Houston) TX
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The real joy of cooking is in improvisation-congrats on a very nice-looking cook!
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Those sure look good brad...great idea.I'll def be trying that one.
allen -
That looks great.
My wife has been making enchiladas out of the leftover pulled pork for some time...Ohhh sooo Good. Its a good reason to cook way more than you need - easily frozen and so many uses..
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