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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
Serves
6  People

Ingredients

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, diced
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 Shredded 6 Cheese Blend
2 Tbsp Mexican crema
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Instructions

1
Preheat a large non-stick sauté pan over high heat.
2
While pan heats, place pork butt on a cookie sheet and season with 2 tablespoons olive oil and seasoning rub.
3
Place pork fatty-side down in hot skillet and sear on all sides until well browned, about 10 to 15 minutes. Adjust heat as needed.
4
While pork browns, add 4 Hatch peppers, 2 quartered tomatillos, 4 garlic cloves and the juice of 3 limes to a slow cooker. Set browned pork on top and cook on high for 6 to 8 hours. When done, shred pork with 2 forks.
5
To make cream sauce, heat a non-stick skillet on medium-high with remaining oil. Add onion and remaining tomatillos, Hatch peppers, and garlic. Cook 8 to 10 minutes or until vegetables start to char.
6
Transfer charred vegetables to a blender along with cilantro and the juice of 1 lime. Blend until smooth. If sauce is too thick, add some of the drippings from the roasted pork. Season with salt and pepper to taste.
7
Return tomatillo mixture to same skillet over medium heat. Add cream cheese and heavy cream, and stir until completely incorporated. Set aside.
8
Preheat oven to 375°F.
9
To build enchiladas, place a heaping tablespoon of shredded pork on each tortilla then roll up and place seam side down in a 9x13-inch baking dish.
10
Pour about 2 cups of cream sauce evenly over enchiladas and top with shredded cheese. Cover with foil and bake about 25 minutes, then remove foil and cook an additional 5 minutes or until cheese is bubbly and starting to brown.
11
Garnish with crema, cilantro and lime juice as desired.
12
Chef's Note: Reserve additional pork for tacos, quesadillas or nachos.

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