Wednesday, July 14, 2010

monday - pulled pork enchiladas & salad

A couple of weeks ago I cooked a pork shoulder in the slow cooker for pulled pork sandwiches, and it made waaaay more pork than we could possibly eat, so I stashed the leftovers in the freezer. I've been trying to decide how to use them, and finally landed on enchiladas. Pork shoulder is great in the slow cooker because it stays so moist, but it's definitely much higher in fat than pork tenderloin (which is what I usually cook). Because of this, I think it's worth taking the time to trim as much fat from the surface of the roast as possible. It still comes out moist, but it's a little more forgiving to your arteries. I used reduced-fat sour cream and cheese, which I have mixed feelings about. Often, reduced-fat items have a lot of extra ingredients added to improve the texture & mouth feel which are impacted by the removal of fat. In my opinion, it's better to have a small amount of the full-fat, less-processed version than a chemical- and additive-laden reduced-fat version of a food. So, if you can't find reduced-fat sour cream or cheese without a lot of weird ingredients added, stick to the full-fat versions but reduce the amounts called for in recipes if you're monitoring your saturated fat and/or calorie intake. I paired the enchiladas with a green salad--lettuce, cucumber, tomato, and pepitas tossed with dressing made up of lemon juice, olive oil, garlic, salt, and pepper.

Pulled Pork Enchiladas

1 tablespoon olive oil
1 c. chopped onion
1 4-ounce can diced green chiles, drained
3 cups cooked pork shoulder, shredded into bite-sized pieces
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 15-ounce can tomato sauce
2/3 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 clove garlic, minced
12 corn tortillas
1/2 cup reduced-fat shredded Mexican cheese blend

Preheat oven to 350° F. Coat a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

Heat oil in a large skillet over medium-high heat. Add onion and green chiles, and cook until onion is translucent, stirring occasionally. Add pork. Stir to combine, and cook until pork is heated through. Remove from heat, and stir in sour cream, cilantro, and lime juice. Set aside.

In a large skillet, combine tomato sauce, water, chili powder, cumin, and garlic. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove from heat. Let cool slightly.

Dip one tortilla in sauce to coat both sides. Spoon a heaping 1/4 cup of the pork mixture onto the tortilla; roll tortilla around filling. Arrange in baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake uncovered for 20 minutes or until bubbly. Garnish with sour cream, cilantro, or lime wedges.

Assembling the enchiladas:

Out of the oven...

And onto the plate:

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