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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot). | 2. Add the chicken stock and enough water to completely cover it. | 3. Drop in the garlic and stir in the chili powders, black pepper and salt. | 4. Cover the pot and bring the mixture to a low simmer over medium heat. | 5. Let the pork braise in the liquid for at least 6 hours and up to 8 hours. | 6. Remove the pork from the braising liquid. | 7. Using your hands or 2 forks, pull the meat into strands and place in a bowl. | 8. Skim garlic cloves from pot and squish them up with the meat. | 9. *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick. | 10. Stir about 1 cup of enchilada sauce into the pork. | 11. Heat the oven to 400F°. | 12. Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish. | 13. Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish. | 14. Continue to fill the remaining tortillas and place them in the baking dish. | 15. Pour more enchilada sauce on top of the tortillas so that they are covered. | 16. Cover and bake for 20 minutes or until heated through. | 17. To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top. | 18. Garnish with cilantro, chopped green onions, crumbled cheese & sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork rib	3 -4			0.0	0.0	0.0	0.0
chicken broth	8	cups	canned	624.96	15.12	89.1072	20.9664
water				-	-	-	-
garlic	2	heads	cut	-	-	-	-
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
chipotle powder	2	tablespoons		0.0	0.0	0.0	0.0
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
salt	2	tablespoons		-	-	-	-
flour tortilla	8 -10	pound	filled	0.0	0.0	0.0	0.0
red enchilada sauce	2	cans	used	169.8	27.5642	3.5092	5.1506
cilantro				-	-	-	-
green onion				-	-	-	-
cream			sour	-	-	-	-
queso fresco			crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.