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Categories Pork Hatch Chile Pulled Pork Enchiladas
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Hatch Chile Pulled Pork Enchiladas
Description:Started off as a way to use leftover pulled pork, now the family makes me smoke Boston Butts just to make these.
Ingredients:Sauce: 3 tablespoons corn oil 2 tablespoons all-purpose flour shopping list 1 cup onion , chopped 2 teaspoons minced garlic 2 cups roasted new mexican green ( (4) 4oz cans work well here)chilies ,peeled/seeded/chopped 2 cups chicken broth 1 teaspoon salt Smoked Pulled Pork 1 Boston Butt approx 7-9 lbs Favorite BBQ Rub ( I use Bad Byron\'s Butt Rub here) Yellow Mustard Hickory and Pecan wood Enchilada Construction: Soft Corn Tortillas Cooking Spray Monterrey Jack Cheese Pork and Sauce from above
Instructions:Sauce: In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes Stir flour in with onions and garlic so that it thickens Add chopped chilies, chicken broth and salt and mix well Bring to a boil and simmer 20 to 30 minutes to allow mixture to reduce The sauce should be thick enough to bind chilies and onions together Sauce can be refrigerated for three days, or frozen. 4 Cups (approximately) Pulled Pork: Well, I assume if you are here you know how to smoke a pork butt on your egg. But quickly, set up indirect with a drip pan to catch the rendered fat. Smoke at 250 until internal temperature is 200. Rest and pull the pork with forks until separated into strand of smoked yummies. - Spray a rectangular baking dish with cooking spray. - Roll handful of pulled pork into corn tortilla and place in baking dish, repeat until dish is filled - Pour sauce over rolled enchiladas, don\'t be bashful, the sauce is full of flavor and you want to taste it - Cover with Monterrey Jack Cheese - Cover dish with Aluminum Foil - Bake in egg (or oven) at 400-450 for 45 minutes - Remove aluminum foil and place back on egg (or oven) to allow cheese to fully melt - We like to hit the cheese with a torch to brown it, or place under broiler. - Allow to rest for 5-10 minutes and serve
Notes:Hatch Chiles are only in season for about a month during the summer, but can be roasted, peeled/seeded and frozen for months with no problem. If you don\'t have fresh ones, I have found an EXCELLENT substitute in the frozen foods section of my grocery store (HEB). Here is the manufacturer\'s site where they list their retailers:
Calories Per Serving:A lot!Price Per Serving:78738
Number Of Servings:4Source:
Vegetarian:YesTime To Prepare:
Date:Sun 01 May 2011 13:42:00 UTCViewed:9638 times
Author:Austin SmokerEmail:
Rating:5,00 (5 votes)

recipe rating
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AustinEggerComment added on: Sun 01 May 2011 15:10:31 UTC
Sampled at the Texas Eggfest yesterday. Really good stuff!
ArlingtonEggComment added on: Mon 02 May 2011 02:52:32 UTC
I sampled it as well - awesome!
FDX EggerComment added on: Mon 02 May 2011 18:30:05 UTC
Simply outstanding, had it at the texas Eggfest
llrickmanComment added on: Sun 22 Jul 2012 16:32:58 UTC
Sounds like a great recipe

Hatch chile is usually sold starting in late September with Oct being the height of the season through early November
I don't know if there is a better smell than that of fresh roasting green chile :)
Though if your not near New Mexico or don't want to pay shipping to order Hatch Chile
Bueno chile is very good Check your local supermarket for it.
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