Enchiladas are a perfect, rolled up, filled and sauced meal. An all-in-one bite. I’ve shared many different recipes for enchiladas here like Smoked Pork and Cheese Enchiladas in Red Sauce, Carnitas Enchiladas (or Tacos, Burritos), and Green Chili Chicken Enchiladas, but in this version I have a great secret addition – hominy. My Pork Verde Enchiladas with Hominy are smothered with a fire roasted and charred tomatillo and green pepper sauce with sharp cheddar cheese melted all over.
First off, an enchilada is traditionally a corn tortilla rolled around a filling of either marinated, shredded and grilled meat or seafood, cheese, beans, potatoes and covered with a chili pepper sauce. Hominy are dried maize corn kernels, which have been soaked in an alkali solution and the end result is a chewy, puffed piece of corn. The alkali solution is usually a lime or lye. White or pale yellow in color, the maize is usually used for cornmeal and grits and are not the corn on the cob sweet variety. This is perfect for a sweet breakfast lightly cooked in butter and drizzled with maple syrup. Dried and ground they are grits and if you are a reader here you know I love my grits. Two of my favorite breakfast uses for grits are my Cheese Grits and Ham and Polenta Breakfast Cakes.
But I digress, because we are using hominy. When soaked in the alkali solution the corn kernel basically has it’s outer tough shell of the kernel removed revealing a soft and puffy corn pillow nub. It’s usually found in posole, but I found it to be a great addition in my enchiladas for subtle corn flavor and texture.
To make a green chili sauce to slow cook my pork in I use tomatillos, onions and green chilies.
I spark up the grill to blacken them, I love the smokey taste you get from getting a good char on the vegetables prior to blending and slow cooking. After I remove them from the grill I put them in a brown bag or Ziploc and seal. Allow to steam for 10 minutes and with gloves on, I slide the skins off, remove the seeds and chop. Place the charred vegetables in a Vitamix or food processor and blend. For the full recipe use my Tomatillo Green Chili Sauce.
Either cut up the pork shoulder or leave whole. I like to season the pork with kosher salt and pepper, brown the pork on all sides and then smother in half of the green sauce and chicken stock until almost covered. Cook on low for 3 hours or until it can easily shred for stovetop, or 6 hours in slow cooker and then shred.
Once you have the pork verde shredded and chopped, mix it in a bowl with the hominy and refried beans.
Coat the bottom of tan 8×8 baking dish with some of the reserved green chili sauce. Take the filling and using corn tortillas, roll them up placing 4 to 6 in the baking dish depending on how big you fill them! Top with more sauce and shredded sharp cheddar cheese and bake or freeze for later use.
Bake for 40 minutes at 350°. Serve with a drizzle some fresh Mexican Crema on top and a garnish of cilantro.
- 1½ lbs of pork shoulder, cubed
- 2 onions, halved
- 16 tomatillos
- 6 green chilies
- 1 bunch cilantro
- 2 jalapeños
- 1-2 cups chicken stock to cover
- 15 oz can of hominy
- 15 oz can of refried beans
- Corn tortillas
- Sharp cheddar cheese
- Mexican Crema
- Cracked black pepper
- Cilantro for garnish
- Preheat oven to 350°.
- Roast the chilies, tomatillos, onion halves on the grill until charred all over.
- Using latex gloves, remove the skins off the peppers after 15 minutes being steamed in a Ziploc or brown bag. They should slide off easily. In a blender or Vitamix, blend the garlic, cilantro, onion, chilies and tomatillos until pureed and smooth.
- Either cut up the pork shoulder to speed up the process or leave whole. I like to season the pork with kosher salt and pepper, brown the pork on all sides and then smother in half of the green sauce and chicken stock until almost covered. Cover and cook on low for 3 hours or until it can easily shred for stovetop, or 6 hours in slow cooker and then shred.
- Pour ½ cup of reserved green sauce into the bottom of each 8x8" pan that has been sprayed with PAM or oiled. Set the rest aside.
- In a bowl mix together the refried beans, hominy and drained, shredded pork. Divide the shredded pork mixture into portions and place on the edge of each tortilla. Add ¼ cup shredded cheese on top and roll up tight. Place 4 enchiladas in each pan.
- Cover with remaining sauce, cheddar cheese on top. I freeze one pan for later use and cook the other pan for 40 minutes.
- Serve 2 per person with cracked black pepper, a drizzle of Mexican Crema on top and a garnish of cilantro.