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Pork for enchiladas: 2lbs-ish pork shoulder. 2 medium jars of green salsa (or one jar and a can of coke) 1 medium can of diced green chilis 1 white onion Salt/pepper/cumin On high for 1 to 2 hours, low for 4 to 6 hours or just low for as long as you're at work. Remove the pork shoulder, pull it (you can cheat by using a hand mixer on low, especially handy when you're making a quad batch for 30+ family members) add salsa liquid until it's just a little leaky. Ideally make enchiladas by getting a can of whole green chilis, about half of one covers the middle of a tortilla. Then pork, then a little cheese (cheddar is fine, cojita is great) and green enchilada sauce. And more cheese on top. It's not super authentic but they're delicious and just as easy to make enough food for 30 as for 6.
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Mar 28, 2016 04:01
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| # ¿ May 14, 2024 19:31 |
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