Enchiladas

Pork Enchiladas

Innards:

12 Anaheim peppers

1 head of garlic with the top chopped off

1 package of queso fresco aka queso blanco

12 pork chops with out the bone

2 onion chopped (keep separate)

1 tbsp. olive oil

2 32 oz. packages of chicken or vegetable broth

Sauce:

20 dried New Mexico chilies stemmed, seeded and slightly shredded

1 onion copped

1 tbsp. olive oil

4 cloves of garlic minced

1-½ cups of broth (reserved from cooking the pork chops)

6 tomatoes sliced

Corn tortillas

1 package of Queso Fresco

Innards:

Cut the top off of the garlic. Place the garlic and Anaheim peppers on a roasting sheet.  Roast until the skin bubbles up on the pepper.  Attempt to remove the skin, seeds and stem from the peppers when cool.  Place peppers, garlic and one block of the cheese in the food processor and puree.  Set aside.

While the peppers are roasting, sauté one chopped onion in a tbsp. of oil until soft in a large sauce pan.  Add pork chops and broth.  Bring to a boil.  When cooked remove the pork chops and let cool.  Save the broth.  At this point cut the fat off of the pork and place in food processor and puree.

Sauce:

In a shallow saucepan sauté the other chopped onion and the minced garlic with a 1-½ cups of the broth the pork was cooked in.  Add the seeded New Mexican chilies and more broth if needed, cover and bring to a boil.  Add tomatoes and simmer for 20 minutes.  Let cool.  Strain the broth adding it to the other broth saved from the pork and transfer rest to food processor and puree.  Add puree back into all of the broth bring to a boil and simmer for 10 min. 

At this point assemble the enchiladas.  Spread some of the sauce in the bottom of the baking dish. Take a corn tortilla and spread some of the pepper paste on it add a large scoop of pork, roll up and placed in a baking dish.  Do this until baking dish if full.  Top with the enchilada sauce and crumble the other package of the queso fresco on top.  This makes a lot of enchiladas two large baking dishes full.

Bake for 20 minutes at 350.