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.