Green Enchiladas with Pork

Preparation time: 5 minutes, plus 15 minutes for Green Tomatillo Salsa

Cooking Time: 1 hour and 30 minutes

Yield: 4 servings

Ingredients:
1 1/4 lbs boneless stewing pork butt or shoulder, cut into 2-inch chunks
Salt and Pepper (S&P) to taste (TT)
3 cups Green Tomatillo Salsa - See below
1 cup vegetable oil
Twelve 6-inch corn totillas
4 ounces panela cheese, crumbled
1/2 red onion, cut into rings

1) Prehead the oven to 350 degrees

2) Season the pork all over with the S&P and place in a small ovenproof cassorle dish. Pour on 1 cup of the Green Tomatillo Salssa. Cover with foil and bake for 1 hour, until tender. Let the pork cool and then shred it, reserving it in the sauce.

3) Pour the vegetable oil into a large skillet and place over medium heat. one at a time, dip the tortillas in the hot oil, and fry for 10 seconds on each side. Dran on a rack.

4) Pour the remaining 2 cups of salsa into a shallow bowl or pie dish. Dip each tortilla into the salsa to lightly coat and plcae them on your work surface. (Reserve remaining salsa)

5) Divide the meat into 12 servings, and spoon into the cneter of each tortilla. Roll to enclose the meat in the tortilla.

6) Arrange the enchiladas in a shingle layer in a medium casserole dish, seam side down, and pour the remaining salsa over the top, discarding the fatty juices in the bowl. Bake for 15 minutes, until heated through. Sprike with the cheese and onions and serve.

Green Tomatillo Salsa:
Special tool: Blender or food processor

Preparation time: 10 minutes

Yield: 2 cups

Ingredients:
3/4 lbs tomatillos, steemed, husked, the stem scar cut out, and cut into quarters
3 serrano chiles, stemmed, seeded, and coursely chopped
1/2 cup cold water
1 bunch callions, white and light green parts, coarsely chopped (about 1 cup)
1 large bunch of cilantro leaves and tender stems, roughly chopped (about 1/2 cup)
1 1/2 teaspoons salt

place the tomatillos, chiles, and water in a blender or food processor. Puree just until chunky. Add the scallions, cilnatro, and salt and puree about 2 minutes longer, or until no large chunks remain. Store in refigerator, in a covered container, for up to 3 days.