Pork Enchiladas Verde

To Make the Sauce:

2 fresh Anaheim chilies
1 14-1/2 ounce can chicken broth
1-1/4 cups onion, chopped
4 ounces tomatillos, husked, rinsed, quartered, or 1 can tomatillos
1 jalapeno chili, seeded, coarsely chopped
1 garlic clove, peeled and chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup sour cream
12 6-inch corn tortillas
Pork Chili Verde, chilled
2-1/2 cups asadero cheese, shredded (or Jack cheese if you can’t find asadero)
2 plum tomatoes, seeded and chopped

Char Anaheim chilies over a gas flame or under the broiler until blackened on all sides.  Enclose in a plastic bag for 30 minutes.  Peel, seed and coarsely chop chilies.  Char a total of 10 Anaheims so you have enough for the sauce for the pork.

Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in a medium saucepan.  Simmer over medium heat until liquid is reduced to 1 cup, about 20 minutes.  Transfer to a blender or food processor.  Cool to room temperature.  Add Anaheim chilies, cilantro and lime juice.  Blend till smooth.  Transfer to bowl.  Whisk in sour cream, season with salt and pepper.  Can be made 1 day ahead.  Cover and chill.

Preheat oven to 350 degrees.  Lighly grease a 15×10 inch baking dish.  I used one slightly smaller and had enough to make 2 small, single serving casseroles for another night.  Place 6 tortillas between 2 damp paper towels.  Cook in microwave on high until warm, about 45 seconds.  Working with 1 warm tortilla at a time, dip tortillas into sauce and gently shake excess back into the bowl.  Place tortillas on work surface.  Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon chopped onion down the center of each.  Roll up tortillas.  Arrange, seam side down, in baking dish.  Repeat with remaining 6 tortillas.  (Can be made 8 hours ahead.  Cover enchiladas, remaining sauce and cheese separately.  Chill)  When ready to bake top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through and bubbly, about 30 minutes.  Spinkle tomatoes over the top and serve with beans and rice.

Pork Chili Verde

8 Anaheim chilies
1 teaspoon cumin seed
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2 inch cubes
3 garlic cloves, peeled and finely chopped
4 cups chicken broth
8 charred Anaheim chilies, peeled and chopped

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes.  Transfer to a spice grinder, process until finely ground.  Set aside.

Heat oil in heavy large pot over medium-high heat.  Add onion, saute 3 minutes.  Add pork and cook until juices evaporate and meat browns, stirring often, about 20 minutes.  Add chilies, cumin and garlic.  Saute 5 minutes.  Add chicken broth.  Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1-1/2 hours.  If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat.  Season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill) Rewarm over medium heat, adding 1/2 cup chicken stock to loosen mixture if necessary.