Pork enchiladas and green salsa

Main Dish
6 servings
60 min
30 min
Very Easy


Number of serving: 6
4 lbs pork shoulder

2 garlic cloves

1 jalapeno pepper

24 small corn tortillas

Monterey Jack cheese

Green salsa


  • Trim the meat of excess fat and cut in 2 inch cubes. Slice onion, split the jalapeno pepper and remove seeds and veins (I use rubber gloves to avoid getting the hot stuff on my skin), slice garlic. Place meat, onion, pepper and garlic in pot with enough water to cover. Simmer for about 40 minutes or until meat is very tender.Remove the pork and any onions, pepper and garlic you can find with a slotted spoon. Shred the meat and as much of the veggies as desired.

    Soften the tortillas in the warm ‘broth’ and fill with about 1 heaping tablespoon of meat. Place in a greased baking dish.Keep going until all the meat and tortillas are used and the kitchen is a big mess.

    Cover with green salsa to taste (don’t be shy!) Smother with Monterey Jack cheese. (don’t be shy!)

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