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Slow Cooker Pork Rib Enchiladas Recipe








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Slow Cooker Pork Rib Enchiladas


Slow Cooker Pork Rib Enchiladas recipe
Recipe Keywords:

porkmexicanspicyslowcookerribenchiladasmain_dishes


Servings: 3

Total Time: 6 to 7 hours

Recipe by: Frankie
Servings: 3
Total Time: 6 to 7 hours
Recipe by: Frankie

Ingredients

1 1/2 lbs country style ribs, bone-in
1 cup diced onion
2 cups tomato puree
4 TBSP cooking oil
1 TBSP diced jalapenos
1/2 TBSP cumin
1 TBSP garlic powder
1 TBSP chili powder
1/2 tsp cayenne pepper
3 TBSP all purpose flour
1 cup chicken broth
6 6-inch flour tortillas
4 oz Monterey jack cheese, shredded
salt and pepper
optional:
sour cream
shredded lettuce


Directions

1. Pat pork dry and liberally season with salt and pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat until shimmering. Sear the pork for 3 minutes, flip over and sear 3 more minutes. Remove pork from the pan and set aside.

2. Add the onion to the dutch oven and cook, stirring occasionally, about 2 minutes. Stir in the remaining 3 TBSP of oil, cumin, garlic powder, chili powder, cayenne and 1/2 tsp of salt. Stir until no white flour remains.

3. Stir in the tomato puree and jalapenos and stir, scraping the bottom, until heated through and beginning to boil. Turn off the heat, salt and pepper the sauce to taste.

4. Place the pork in the slow cooker and pour the sauce over top. Cover and cook on low for around 5 to 6 hours.

5. Place pork in a strainer over a large bowl. Remove bones pork and shred with a fork. Press pork with a masher to drain any liquid from the pork into the bowl. Scrape any excess sauce from the slow cooker into the bowl, stir the chicken broth into the bowl and set aside.

6. Preheat oven to 400°F. Spoon in enough of the sauce just to lightly cover the bottom of a 9x13 baking dish.

7. Lay out your tortillas and divide shredded pork evenly on top of each tortilla. Add 1/2 oz of cheese to each tortilla, Roll up the tortillas leaving the ends open and place each one seam side down in the baking dish. Pour the sauce from the bowl over top of the enchiladas and top with the remaining 1 oz of cheese.

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. If desired serve the enchiladas topped with shredded lettuce and sour cream.




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