Pork Enchiladas in Green Sauce

Chocolate is the secret ingredient here.  Don't tell anyone.  I had roasted a pork loin for Sunday and, was faced with the oldest question in gastronomic history, what to transform some left-over meat into.  A resplendent reincarnation, altogether new, is called for.  A favorite with this Left-Over Diva is enchiladas, or cannelloni if we're going Italian style.  Meat pies or empanadas would be a good option, but that's another post.

First off, I wanted to simmer the pork, diced into small cubes, in a marinade of citrus juices and white wine until the liquid was almost all evaporated or absorbed into the meat.  Just because it sounded like a good idea.  Then saute some cooked, diced potatoes (more left-overs, ha), a bit of onion, some minced chili pepper, and add that to the meat.

It was at this point that chocolate popped into my head.  Can't imagine what cosmic dimension the thought arrived from.  But, what the heck.  Everything goes better with bacon, right?  Well, we've already got pork covered, so what else is almost universally loved?  Right, chocolate.  I ground some cacao nibs (yes, these are from my tree) and toasted pumpkin seeds, just because they go well together, then added that into the pork mixture.  Ready for stuffing those tortillas.  Recipe after the jump.

1 1/2 lbs. pork loin, cooked and cut into a small dice
juice of 3 oranges or tangerines
juice of 1/2 lemon
juice of 1 combava ** (see note), or an ordinary lime
1 cup or so of white wine (enough to bring the liquid up to barely cover the meat, as in photo above.)
1 cooked potato, diced
1/2 onion, minced
1/4 cup cacao nibs, ground (or cocoa)
2 tablespoons pumpkin seeds, toasted and ground
1 small chili pepper, minced (however hot you want, depends on the type)
1/2 teas. cumin
6 tortillas
1 cup - your favorite green enchilada sauce (there's a simple one here)
1 cup grated queso fresco or Montery Jack cheese]
Sour cream and cilantro for topping

Place the pork cubes into a saucepan with the citrus juices and wine to almost cover.  Simmer until most of the liquid is absorbed, but still a bit saucy.  Take off the heat and set aside.  Heat 2 tablespoons of bacon fat, olive oil or hey, duck fat in a small saucepan and saute up the onion, chili pepper, cumin and, finally the cubed potato. Add to the pork and stir in the ground cacao and pumpkin seeds, cook together for a few more minutes.

Heat oven to 350F.  Then in a saucepan, heat your green sauce up and put a bit of it on the bottom of a baking dish.  Now briefly heat each tortilla in the sauce, and stack on a plate.  Or, alternatively, you can fry each of the tortillas briefly in a bit of oil.  Next,  roll each one with a 1/4 cup or so of the meat filling, placing them seam side down in your baking dish.  Pour the sauce over and top with cheese.  Bake 20 minutes or so.
Now add dollops of sour cream and a sprinkling of cilantro.  Bob hates cilantro, so I have to keep it separate.
Serve up with a nice little salad and, maybe an ice cold Cerveza.
** Note regarding "Combava", which term I am using as some people, apparently,  find the other objectionable.

1 comment:

Erica said...

Your pork enchiladas look wonderful!Thank you for visiting my blog!