Pork Enchiladas with Creamy Poblano Sauce

Course Main
Cuisine Mexican
Keyword Chile, enchilada, meat, poblano, pork, salsa, tortilla
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 3 -4 Servings


  • 1 pound pork shoulder
  • 2 poblano peppers seeded and chopped
  • 1 onion chopped
  • 3 garlic cloves
  • 1/3 cup fresh cilantro
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 10-12 corn tortillas


  • Sour Cream
  • Diced Tomatoes
  • Chopped Green Onions


  • In a large pot, add pork shoulder and cover with water. Sprinkle water with salt and simmer over medium heat for 20 minutes.
  • In a blender, add poblano peppers, onion, garlic, cilantro, and 1 cup of cooking water from pork. Blend until smooth. Drain any remaining water from pot and add sauce to pork. Simmer until pork is cooked through, 10-15 minutes. Remove pork.
  • Stir cream into sauce, add salt and pepper, reduce heat to low, and simmer for 25 minutes, stirring frequently.
  • Cut the pork into small chunks.
  • In a large frying pan, heat oil over medium heat. Fry each corn tortilla briefly on each side, 5-10 seconds. They should still be bendable.
  • Place a line of pork pieces near the edge of a corn tortilla. Roll the tortilla and place on serving plate. Repeat with remaining tortillas. Top with poblano sauce, sour cream, tomatoes, and green onions. Serve immediately.