Pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese.
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
- 1/3 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
- 1/4 cup Stubb’s Green Chile Anytime Sauce
- 1 1/2 cups Mexican cheese blend (about 6 ounces – the one I used had Queso Quesadilla, Asadero, Queso Gallego, El Regalo Anejo Enchilado and Manchego cheeses)
- 2 roma tomatoes, chopped
- 2 avocados, chopped
- 1/3 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
- 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 1/3 cup Green Chile Anytime Sauce and beer and cook on low for 8-10 hours, until the meat is tender.
- 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 9×13-inch baking dishes with a thin layer of the enchilada sauce. Pour remaining sauce onto a plate or large, shallow bowl.
- 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 1/4 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 3/4 cup Mexican cheese blend over each tray and bake for 15 minutes, until the cheese is melted and bubbly.
- 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!
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli