Spicy Pork Tinga Enchiladas (adapted from What's Cookin, Chicago?)
2 pounds boneless pork loin, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
4 sprigs fresh thyme
2 c. beef broth
1 t. olive oil
1/2 t. oregano
1 (14 oz) can tomato sauce
4 minced, canned chipotle chilies in adobo sauce
1 t. pepper
4 oz. shredded pepper jack cheese
4 oz. shredded cheddar cheese
1 (14 oz) can black beans, drained and rinsed
1/4 c. chopped cilantro
1 c. enchilada sauce
1. In a slow cooker combine all the ingredients from the pork through the pepper. Cover and cook on low for 6-8 hours.
5. Place 2 tablespoons of pork tinga filling in the center of each tortilla. Sprinkle with the cheese mixture. Roll up the tortilla and place seam side down in the baking dish.
6. Sprinkle remaining cheese mixture on top of the enchiladas and then pour the enchilada sauce over top. Bake for 20 minutes.
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