Carnitas Enchiladas Verdes Recipe

Carnitas Enchiladas Verdes

Make deliciously juicy enchiladas at home with the help of a pressure cooker.

Serves: 4Prep: 20 minutesCook: 1 hour 35 minutesTotal: 1 hour 55 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 pound Smithfield pork, cubed
  • 1 cup pork or bacon fat
  • 1 tbsp. Simple Truth™ Cumin
  • 1 tbsp. Simple Truth™ Oregano
  • 1 tsp. Simple Truth™ Minced Garlic
  • Salt
  • 1 can (28 oz.) Las Palmas Green Chile Enchilada Sauce
  • 1 package Mission/Guerrero Corn Tortillas (12 total)
  • 2 Kroger Canola or Vegetable Oil
  • 1 package (10 oz.) Cacique Queso Fresco or Cotija cheese
  • 1 container (15 oz.) Cacique Crema Mexicana
  • 1 bunch cilantro, chopped

Directions

  • Preheat oven to 375°F. Spray 13”x9” or 3-quart baking dish or pan with cooking spray.
  • Place the cubed pork, bacon or pork fat, cumin, oregano and minced garlic in programmable pressure cooker and sauté for 10 minutes until meat is browned.
  • Place on manual setting and cook with pressure for 30 minutes.
  • Use quick release to vent steam. Remove lid and stir to break up the pork.
  • Place cooker on sauté and cook for 10 more minutes, ensuring pork and bacon or pork fat reaches safe internal temperature of 145°F.
  • Add oil to a pan at medium heat. Cook both sides of the tortillas briefly, and then place on paper towels to drain excess oil.
  • Spread a layer of enchilada sauce on the bottom of a casserole dish. Spread ¼ cup pork mixture down center of each tortilla. Roll up the tortillas and put seam side down in casserole dish.
  • Spread remaining sauce on top of enchiladas. Cover with foil and bake for 35 minutes, then uncovered 20 minutes.
  • Serve with cheese, cilantro and crema toppings, as desired. Refrigerate leftovers.

Serves: 4

Ingredients

  • 1 pound Smithfield pork, cubed
  • 1 cup pork or bacon fat
  • 1 tbsp. Simple Truth™ Cumin
  • 1 tbsp. Simple Truth™ Oregano
  • 1 tsp. Simple Truth™ Minced Garlic
  • Salt
  • 1 can (28 oz.) Las Palmas Green Chile Enchilada Sauce
  • 1 package Mission/Guerrero Corn Tortillas (12 total)
  • 2 Kroger Canola or Vegetable Oil
  • 1 package (10 oz.) Cacique Queso Fresco or Cotija cheese
  • 1 container (15 oz.) Cacique Crema Mexicana
  • 1 bunch cilantro, chopped

Directions

  • Preheat oven to 375°F. Spray 13”x9” or 3-quart baking dish or pan with cooking spray.
  • Place the cubed pork, bacon or pork fat, cumin, oregano and minced garlic in programmable pressure cooker and sauté for 10 minutes until meat is browned.
  • Place on manual setting and cook with pressure for 30 minutes.
  • Use quick release to vent steam. Remove lid and stir to break up the pork.
  • Place cooker on sauté and cook for 10 more minutes, ensuring pork and bacon or pork fat reaches safe internal temperature of 145°F.
  • Add oil to a pan at medium heat. Cook both sides of the tortillas briefly, and then place on paper towels to drain excess oil.
  • Spread a layer of enchilada sauce on the bottom of a casserole dish. Spread ¼ cup pork mixture down center of each tortilla. Roll up the tortillas and put seam side down in casserole dish.
  • Spread remaining sauce on top of enchiladas. Cover with foil and bake for 35 minutes, then uncovered 20 minutes.
  • Serve with cheese, cilantro and crema toppings, as desired. Refrigerate leftovers.