2 lb pork roast, cooked and shredded (see below)
3 heaping tablespoons minced garlic
4 heaping teaspoons Caldo de Pollo (or 5 cubes chicken bouillon)
14 peperoncinis, sliced + juice
2 teaspoons cumin
¾ cup water
3 cups (12 oz) shredded Monterey Jack cheese
1 can (7 oz) diced green chiles
¼ cup fresh cilantro, chopped
1 ½ teaspoon dried oregano leaves
salt
salad oil
12 corn tortillas
Shredded Pork
Prepare pork early in the morning, or even the night before. In a slow cooker, combine pork roast, garlic, Caldo de Pollo, peperoncinis (using kitchen scissors, cut stems and tops off pepper, then chop), ½ cup of the peperoncini juice, cumin, and water. Cook on high for 6-8 hours, or until pork easily falls apart. Drain the juices from the pork and shred.
In a large bowl, mix about 4 cups pork, 2 cups of the cheese, chiles, cilantro, and oregano. Set aside.
Pour oil to a depth of ¼ inch into an 8-10" frying pan over medium-high heat. When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered (about 10 seconds per side). Add more oil as needed. Drain tortillas on paper towels.
While tortillas are warm, spoon ½ cup of the pork mixture down center of each. Roll tortilla around filling. Place enchiladas, seam sides down, in a 10x15" baking pan. (At this point, you may cover and refrigerate until next day.)
Cover enchiladas with foil and bake in a 350ºF oven until hot in center (about 20 minutes; 20-25 if refrigerated). Uncover and top with remaining 1 cup cheese. Continue baking, uncovered, until cheese is melted (about 10 more minutes).
(Pork Enchiladas)
