Pork Enchiladas

Cook Time 3 ½ hours

Servings 3-4


2 tbs. olive oil
800g of pork neck, cut into three pieces
1 onion, cut into 4
4 cloves garlic, left whole
2 bay leaves
2 stalks of coriander including roots
1 tsp. cumin powder
1 tsp. smoked paprika
100g chipotles chillies in adobo sauce, pureed
3 cans of chopped tomato
4 cups chicken or beef stock
1 can of kidney beans
6-8 medium soft tortillas
1 ½ cups Cheddar cheese, grated
150g of sour cream

1 tomato, diced
1 avocado, diced
1 red onion, diced
1 red capsicum, diced
1 clove garlic, finely minced
½ chilli, finely chopped
Juice and zest of lime
1 tbs. olive oil


Heat oil in a large oven safe casserole pan. Season the pork with salt and pepper and seal on both sides until golden brown. Remove from the pan before adding the onions, garlic, bay leaves and coriander. Cook for 5 minutes then add the spices and then return the meat. Add the chipotle chillies, stock, tomatoes and kidney beans. Bring to the boil. Place the lid on the pan and cook in the oven for 2 hours and until the meat falls apart.

Once cooked, shred the meat. If the sauce is too thin, place back on the stove and gently reduce for 5-10 minutes until thickened. Place the shredded meat into a bowl with a little of the sauce. Reserve the rest of the sauce.

Preheat the oven to 200C.

For the salsa, combine all of the ingredients.

Pour 2/3 of the sauce into a baking dish. Distribute the meat mixture into the centre of each tortilla and wrap. Press each tortilla wrap into the sauce, spread over the remaining sauce. Sprinkle over the cheese and bake for 20 minutes.

Serve with a few dollops of cream and the salsa.


Pork Fillet with Agrodolce Onion


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