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Hatch Chile Pulled Pork Enchiladas

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Austin Smoker
Austin Smoker Posts: 3
edited November -1 in Pork

Ingredients

Sauce: 3 tablespoons corn oil 2 tablespoons all-purpose flour shopping list 1 cup onion , chopped 2 teaspoons minced garlic 2 cups roasted new mexican green ( (4) 4oz cans work well here)chilies ,peeled/seeded/chopped 2 cups chicken broth 1 teaspoon salt Smoked Pulled Pork 1 Boston Butt approx 7-9 lbs Favorite BBQ Rub ( I use Bad Byron's Butt Rub here) Yellow Mustard Hickory and Pecan wood Enchilada Construction: Soft Corn Tortillas Cooking Spray Monterrey Jack Cheese Pork and Sauce from above

Instructions

Sauce: In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes Stir flour in with onions and garlic so that it thickens Add chopped chilies, chicken broth and salt and mix well Bring to a boil and simmer 20 to 30 minutes to allow mixture to reduce The sauce should be thick enough to bind chilies and onions together Sauce can be refrigerated for three days, or frozen. 4 Cups (approximately) Pulled Pork: Well, I assume if you are here you know how to smoke a pork butt on your egg. But quickly, set up indirect with a drip pan to catch the rendered fat. Smoke at 250 until internal temperature is 200. Rest and pull the pork with forks until separated into strand of smoked yummies. - Spray a rectangular baking dish with cooking spray. - Roll handful of pulled pork into corn tortilla and place in baking dish, repeat until dish is filled - Pour sauce over rolled enchiladas, don't be bashful, the sauce is full of flavor and you want to taste it - Cover with Monterrey Jack Cheese - Cover dish with Aluminum Foil - Bake in egg (or oven) at 400-450 for 45 minutes - Remove aluminum foil and place back on egg (or oven) to allow cheese to fully melt - We like to hit the cheese with a torch to brown it, or place under broiler. - Allow to rest for 5-10 minutes and serve

Notes

Hatch Chiles are only in season for about a month during the summer, but can be roasted, peeled/seeded and frozen for months with no problem. If you don't have fresh ones, I have found an EXCELLENT substitute in the frozen foods section of my grocery store (HEB). Here is the manufacturer's site where they list their retailers: http://www.buenofoods.com/br_retail_products.html

Number of Servings: 4

Time to Prepare: