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    Home » Recipes » Instant Pot, Air Fryer, and Slow Cooker Recipes

    Slow Cooked Green Chile Pork Enchiladas

    Modified: Feb 2, 2024 · Published: Oct 19, 2015 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

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    Thanks to Stubb’s Legendary Bar-B-Q for sponsoring this post. As always, all opinions are 100% my own.

    Spice rubbed pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese.

    One of the best uses for a slow cooker is to make a big ol' piece of meat mouthwateringly tender. And with a few ingredients, you can add a ton of flavor to it without a lot of work.

    BigFlavorsXSi10092015IMG_3807

    When Stubb's sent me their latest line of Anytime Sauces, I was intrigued by the fact that they can be used as either a marinade, baste or dip. I thought it would be fun to try out a pulled pork-inspired take on one of our favorite meals - enchiladas!

    I put together a quick spice rub for the pork that packed a ton of Mexican flavor. I then put it in the slow cooker with some of the Green Chile Anytime Sauce and a bottle of one of my favorite local beers and let it cook nice and slow all day.

    Slow Cooked Green Chile Pork Enchiladas

    Once my husband came home from work, I shredded the pork (which wasn't much work - the bone slid right out and it just melted into a beautifully tender pile of meat. I mixed in some corn and used that mix as the filling for my enchiladas.

    After rolling up the enchiladas, I poured on a little more of the Green Chile Anytime Sauce along with the enchilada sauce that I used to add some more heat.

    A photo posted by Ashley Covelli (@bigflavors) on Oct 9, 2015 at 4:40pm PDT

    I piled on a nice layer of Mexican cheese blend on top and baked it until it was beautifully melted and bubbly.

    I garnished the enchiladas with chopped tomato, avocado, radishes and cilantro. A little Greek yogurt or sour cream and some lime wedges were the perfect finishing touches.

    Slow Cooked Green Chile Pork Enchiladas

    I ended up making the 2 trays of enchiladas on 2 separate days, because I couldn't find the mild green enchilada sauce that I wanted originally. So the first batch used some green sofrito from a local Latin supermarket. It was absolutely delicious, but since I had enough filling to make another tray, I tracked down the other sauce for batch 2.

    Both tasted fantastic, but I think the enchilada sauce is easier to find, so those are the instructions I'll include in the recipe.

    Slow Cooked Green Chile Pork Enchiladas

    The photos I took show it made with the sofrito, which was thicker than enchilada sauce.

    So if you find yourself working with a thicker sauce, instead of coating the tortillas in sauce before assembling, you'll just spoon some it into the dish and the rest over the top of the rolled enchiladas before adding the Anytime Sauce and cheese.

    Slow Cooked Green Chile Pork Enchiladas

    If you like a little more heat, you can drizzle on some more of the Green Chile Anytime Sauce or your favorite hot sauce on top before diving in.

    We really liked the flavor of the pork with the chiles. The weather in New York has been a bit cooler lately, so comfort food like this has really been hitting the spot.

    And since it makes a lot of pork, my husband took some of it and made some Cuban sandwiches with it. Delicious!

    Slow Cooked Green Chile Pork Enchiladas

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    Baking dish of pork enchiladas with colorful toppings.

    Slow Cooked Green Chile Pork Enchiladas

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 15 minutes
    • Cook Time: 8 hours and 15 minutes
    • Total Time: 0 hours
    • Yield: 8 Servings (2 enchiladas per serving) 1x
    • Category: Main Dish
    • Method: Slow Cooker
    • Cuisine: Mexican
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    Description

    Pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese.


    Ingredients

    Scale

    For spice rub

    • 1 teaspoon kosher salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 (5 pound) bone-in pork shoulder, trimmed of excess fat
    • ⅓ cup Stubb's Green Chile Anytime Sauce
    • 12 ounces beer (I used a pilsner)
    • 1 cup frozen corn, thawed
    • 2 10-ounce cans mild green chile enchilada sauce (or 1 28-ounce can)
    • 16 corn tortillas
    • ¼ cup Stubb's Green Chile Anytime Sauce
    • 1 ½ cups Mexican cheese blend (about 6 ounces - the one I used had Queso Quesadilla, Asadero, Queso Gallego, El Regalo Anejo Enchilado and Manchego cheeses)

    For garnish

    • 2 roma tomatoes, chopped
    • 2 avocados, chopped
    • ⅓ cup cilantro, chopped
    • 2-4 radishes, thinly sliced into matchsticks
    • 2 limes, cut into wedges
    • Plain Greek yogurt or sour cream
    • Additional Stubb's Green Chile Anytime Sauce or hot sauce

    Instructions

    1. In a small bowl, mix together salt, cumin, coriander, oregano, paprika and garlic powder. Rub all over pork and place in a slow cooker. Pour in ⅓ cup Green Chile Anytime Sauce and beer and cook on low for 8-10 hours, until the meat is tender.
    2. Remove pork from slow cooker and shred in a large bowl, discarding the cooking liquid. Add thawed corn and mix to combine. Coat the bottoms of 2 9x13-inch baking dishes with a thin layer of the enchilada sauce. Pour remaining sauce onto a plate or large, shallow bowl.
    3. Preheat oven to 350°F. Microwave 8 of the tortillas for 30 seconds to soften them and make them more pliable. Dip a tortilla in the sauce to lightly coat both sides, place ¼ cup pork down the middle and fold the tortilla over the filling. Place in the prepared baking dish, seam-side down and repeat with remaining tortillas. You should fit 8 enchiladas in the first dish, then microwave the remaining tortillas and repeat with remaining ingredients. Pour any remaining enchilada sauce over the tops of the enchiladas. Drizzle 2 tablespoons additional Green Chile Anytime Sauce over the tops of each tray of enchiladas. Sprinkle ¾ cup Mexican cheese blend over each tray and bake for 15 minutes, until the cheese is melted and bubbly.
    4. Remove from the oven and garnish each tray with chopped tomatoes, avocados, cilantro and radishes. Serve with lime wedges and Greek yogurt or sour cream and extra Anytime Sauce or hot sauce on the side. Enjoy!

    Nutrition

    • Serving Size:
    • Calories: 757
    • Sugar: 15.8 g
    • Sodium: 1994.8 mg
    • Fat: 32.2 g
    • Saturated Fat: 10.5 g
    • Carbohydrates: 49.8 g
    • Fiber: 8.7 g
    • Protein: 66.9 g
    • Cholesterol: 203 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    I've had a blast developing recipes for Stubb's this year, and I'm thrilled to be able to share this giveaway with you! Stubb's is giving away a really fabulous assortment of goodies to one of my readers. It includes $20 in free product coupons, a tote bag, t-shirt, apron, mason jar and wooden carrier that can hold 4 sauces.

    Stubb's Giveaway

    To enter to win, leave a comment below telling me your favorite BBQ dish. The contest will close on Friday, October 30, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!

    UPDATE – The winner has been selected via random.org – CONGRATS to Linda!

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    Reader Interactions

    Comments

    1. Christine Pittman

      October 19, 2015 at 10:51 am

      You've got some amazing flavors happening in these enchiladas, Ashley. This looks so good!

      Reply
    2. Kristin G

      October 19, 2015 at 11:54 am

      My favorite barbecue dish is bbq pork sandwiches with coleslaw!

      Reply
    3. Manila Spoon

      October 19, 2015 at 12:45 pm

      I love that it is made in the crockpot for fuss-free cooking! Your presentation is very appetizing and inviting - yum!

      Reply
    4. Linda Hendrix

      October 19, 2015 at 12:59 pm

      This looks delicious! My favorite BBQ dish is either pulled pork or BBQ chicken.

      Reply
      • BigFlavorsFromATinyKitchen

        October 30, 2015 at 12:37 pm

        Congrats, Linda! You've been selected as the winner. I'll be emailing you shortly for mailing info so your prize pack can be sent. Enjoy!

        Reply
    5. Chrisy Elliott

      October 19, 2015 at 2:16 pm

      I can't tell you how much I've been craving enchiladas lately, and this looks PERFECT! Love the flavors you used! Bonus points for it being a crock pot recipe, too 😀

      Reply
    6. Des @ Life's Ambrosia

      October 19, 2015 at 3:47 pm

      Ohhhh man I LOVE LOVE LOVE the Stubb's Green Chile sauce. Unfortunately I can't find it anywhere here in Seattle. These Enchiladas look fabulous! My favorite BBQ is BBQ pulled pork sandwiches loaded with creamy slaw. SO GOOD.

      Reply
    7. My Wife Makes

      October 19, 2015 at 6:30 pm

      I'm vegan, so am not into the pork stuff ---->> BUT BUT BUT BUT BUT BUT BUT BUT your recipe looks absolutely fantastic! Love the photos and the ingredients all sound like they'd make for some divine taste. Appreciate the sharing! Thanks so much! - Levan

      Reply
    8. Cheryl

      October 20, 2015 at 12:52 pm

      My favorite BBQ dish is pulled pork sandwiches.

      Reply
    9. Joanie@Zagleft

      October 20, 2015 at 3:12 pm

      Being from Texas, I am very familiar with Stubbs sauces but have never tried their "Anytime Sauce". I'm going to have to find it, because we love Stubbs. This recipe looks and sounds so good. I love that it's made in a slow cooker - awesome!

      Reply
    10. susitravl

      October 24, 2015 at 11:06 pm

      Burnt ends - so hard to find where I live, unfortunately.

      Reply
    11. Allie R Taylor

      May 02, 2016 at 8:39 pm

      Awesome dinner Ashley, my family would gobble this up so fast! And I like that it's made in the slow cooker. Makes for stress-free meal prep!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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