507 Chestnut Street
Corner Cooks' Summer Kids Culinary Camp
Green Chile Pork Enchiladas
Serves: 4 to 8
8 large tomatillos, husked and washed
1 large red onion, coarsely chopped
6 cloves garlic, smashed
2 poblano chiles, coarsely chopped
1/4 cup plus 2 Tablespoons canola oil
1/4 cup fresh Lime juice
1/2 cup packed chopped cilantro, plus cilantro leaves for garnish
1 Tablespoon clover honey
salt and freshly ground black pepper
4 lbs pork shoulder, cut into 2-inch pieces
2 to 4 cups homemade chicken stock or low sodium chicken broth
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
sour cream, for garnish
guacamole, for garnish
Preheat oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with 2 tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, stirring once, about 25 minutes. Transfer mixture to a food processor, add the lime juice and cilantro and process until smooth; season with the honey, salt and pepper.
2. Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of the remaining ¼ cup of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook, in 2 batches, adding more oil for next batch until golden brown on all sides. Add the tomatillo sauce and enough stock to cover the pork, season with salt and pepper, cover and cook until the pork is fork tender, about 1 ½ to 2 hours. Remove the pork to a bowl and let cool slightly before shredding with a fork into pieces.
3. Increase the heat of the oven to 400 degrees F. Heat some of the cooking liquid in a large sauté pan, add the shredded pork and cook for a few minutes. Dip the tortillas in the sauce, one a time, to lightly moisten. Place the tortillas on a flat surface, place some of the shredded pork down the center of each one and a few cilantro leaves, roll and place seam-side down in a baking dish. Ladle some of the sauce over the enchiladas (enough to cover them completely), top with the cheese and bake until cheese has melted and bubbly and enchiladas are heated through, about 15 minutes.
4. Serve topped with guacamole and sour cream and garnish with more chopped cilantro if desired.
Paula Deen's Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 Tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Preheat oven to 325. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Place in buttered casserole dish and bake at 325 for 30 to 45 minutes until bubbly.
July 13: Lunchbreak - Green Chile Pork Enchiladas
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