I’ve been making these pork enchiladas for years, tweaking the recipe along the way until coming up what I think is one of my favorite comfort foods ever. My original inspiration was to make a great tomatillo sauce as a base for several recipes, after devouring some of the best chili verde I’d ever eaten after a long day on the ski slopes in Vail, Colorado, many moons ago. Enter these pork enchiladas and the rest is history!
If you are unfamiliar with tomatillos, I urge you to try them. They are tangy, tart and tasty and look like small green tomatoes in husks. A common staple of Mexican cuisine, they are the basis of many green sauces for enchiladas and salsas. Choose ones that are still firm to the touch — most grocers have these in their tomato/garlic/avocado section. Beware, tomatillos are often sticky, but that washes off easily!
I prefer to use white corn tortillas to wrap the shredded spicy pork for the enchiladas — just make sure to warm them first to make rolling easier. Since they are fairly small, I use a spoon to hold down the enchiladas as I add them to the casserole dish so they won’t accidentally open!
I used my Instant Pot to shorten the cooking time of the pork, but feel free to brown the seasoned pork in a dutch oven on the stovetop. Either transfer the pork and the water to a slow cooker for at least 4 hours on high, or leave the meat in the dutch oven, add the water, and simmer for several hours until the pork is fork tender.