| A: | 1# pork shoulder |
| 1/2 onion, sliced |
| 2t salt |
| 1/2t thyme |
| B: | 7 chiles anchos, dried |
| C: | 5c garlic, unpeeled |
| D: | 2 slices bread, toasted dark |
| 1 tomato, peeled and cored |
| 1 onion, chopped |
| 1t oregano |
| E: | 3 whole cloves; 5-6 peppercorns; 1/2" cinnamon stick; 2T sugar |
| F: | 1 small potato, diced 1/4" and boiled |
| 1 onion, diced 1/4" and boiled |
| 1/2 plantain, ripe, diced 1/4" |
| G: | 1 tomato, peeled and cored |
| 1/2t salt & pepper |
| H: | 12 corn tortillas |
| I: | 1/3C feta cheese |
| 1/3C jack cheese, grated |
| J: | 2-3 rings of fresh onion |
| 3T escabeche or radish |
| cilantro |
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| 1. | Add (A) to slow-cooker and barely cover with boiling water. Cook on low for at least 6 hours. Reserve meat, broth and skim fat. |
| 2. | Cover (B) with boiling water and reconstitute for 30 minutes. Roast (C) gently on a hot skillet and peel. Grind (E) in mortar. |
| 3. | Combine (B), (C), (D), (E) and 1/2C pork broth into blender and puree until smooth. |
| 4. | Heat 1T oil in skillet until drops of puree sizzle, then add puree all at once and cook until thickened. |
| 5. | Add 1 1/2C pork broth to skillet and simmer for 45 minutes. Add broth to bring to correct thickness. |
| 6. | Shred pork and combine with (F) and add to hot skillet with 2T oil. Cook, stirring frequently to gather browned bits from bottom of pan. |
| 7. | Add (G) to meat mixture in skillet. |
| 8. | Heat (H) directly over gas flame, assemble enchiladas by spooning meat onto tortillas, place in baking dish, cover with sauce and (I), and bake at 350F for 5-10 minutes. Garnish with (J) and serve. |
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