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Nutrition Facts
Serving Size 264 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 300 mg 13%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 22 g
Vitamin A 20% Iron 10%
Vitamin C 170% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hatch Pulled Pork Enchiladas
Prep Time
5 minutes
Cook Time
8 h 15 m
Total Time
8 h 20 m
6  People


Recipe makes 6 Servings

4 Lb pork butt
3 Tbsp olive oil, divided use
2 1/2 Tbsp Adams Reserve Hatch Green Chile Ranch Rub
10 Hatch peppers, stems removed, divided use
7 tomatillos, divided use
7 garlic cloves, divided use
4 limes, halved
1 medium white onion
1/2 cup(s) cilantro, chopped
4 Oz cream cheese
1/4 cup(s) heavy cream
12 corn tortillas, warmed
1 cup(s) H-E-B Mi Comida 6 Cheese Blend
2 Tbsp Mexican crema
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Preheat large non-stick sauté pan over high heat. Prepare slow cooker.
While pan heats, place pork butt on a cookie sheet and season with 2 tablespoons olive oil and seasoning.
Sear pork on all sides, starting with fatty side, until well browned; about 10 to 15 minutes. Adjust heat accordingly.
While pork browns, add 4 Hatch peppers, 2 quartered tomatillos, 4 garlic cloves and the juice of 3 limes to slow cooker. Place browned pork on top and cook over high 6 to 8 hours. Shred with two forks.
To make cream sauce, heat a non-stick skillet over medium-high heat with a tablespoon of oil. Cook remaining tomatillos, Hatch peppers, onions and garlic 8 to 10 minutes or until they start to char.
Place all roasted vegetables in a blender with cilantro and the juice of 1 lime. Blend until smooth. If sauce is too thick, add liquid from roasted pork. Season with salt and pepper to taste.
Return tomatillo mixture to skillet over medium heat and add cream cheese and half and half. Stir until completely incorporated. Set aside.
Preheat oven to 375°F.
To build enchiladas, place a heaping tablespoon of pork in each tortilla then roll and place seam side down in a 9x13-inch baking dish.
Pour about 2 cups of sauce evenly over enchiladas then top with cheese and bake about 25 minutes covered with foil, then an additional 5 minutes uncovered or until cheese is bubbly and starting to brown.
Garnish with crema, cilantro and lime juice as desired.
Chef's Note: Reserve additional pork for tacos, quesadillas or nachos.


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