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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. put the diced pork in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute. | 2. meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it. | 3. drain the pork and shred it,set it aside. | 4. heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender. | 5. preheat oven to 350F,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded pork onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1 1/4	lb	diced	719.6683	0.0	127.727	19.2667
cascable chili	1			-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
garlic clove	2		crushed	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
tomatillo	2	cups	canned drained	84.48	15.4176	2.5344	2.6928
corn tortilla	6			-	-	-	-
mexican cheese	3/4	cup		369.27	4.5837	21.2256	29.6802

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