(Yield 10 Enchiladas)
2 tsp chili powder
2 tsp salt
1 tsp dried oregano
2 1/2 pounds boneless pork butt, cut into 3-inch chunks
2 jars Salsa Verde (I like Herdez Salsa Verde)
4 cloves garlic, peeled and smashed
1 medium onion, quartered
1 cup sour cream
10 medium sized tortillas
1/2 pound Mexican Style shredded cheese
1 bunch cilantro, chopped
Preheat oven to 325°F. Pull out your large dutch oven.
In small bowl mix together chili powder, salt & oregano. Sprinkle pork chunks with spice mixture and put into a large dutch oven. Add 1 jar of salsa verde, garlic and onions to seasoned pork and stir together. Put the pot on high heat and bring mixture to a simmer, stirring along the way. Transfer pot to oven, covered, for 1 hour 45 minutes, until pork is tender and easily shreds. Once done, let pork cool off a little bit before shredding, shred with forks or fingers, discarding any big fatty pieces. Chop up the cooked quartered onions and add to shredded pork along with half of the chopped cilantro. (This can all be done ahead of time).
Preheat oven to 350°F. Pull out your 9x13 baking dish.
Combine 1 jar of salsa verde and sour cream into a shallow pie plate that will fit your tortilla when you lay it down. Spread about 1/2 the mixture on the bottom of your baking dish.
Turn on your stove top flame and briefly lay one flour tortilla on top of the flame to char the edges, flip tortilla over and char the other side. Lay charred tortilla in salsa/sour cream plate and lightly coat both sides of tortilla with salsa. Put a scoop of shredded pork on top of tortilla, followed by a sprinkle of shredded cheese. Roll tortilla to enclose pork and cheese, then place seam side down in baking dish. Repeat with remaining nine tortillas.
Pour remaining salsa over top of the enchiladas in dish and sprinkle with remaining shredded cheese.
Bake uncovered for about 30 minutes, until bubbly and cracked on top. Garnish with cilantro.
*Serve with sour cream, avocados and spicy black beans.