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Export 15 ingredients for grocery delivery
Step 1
Boil all chiles and tomatillos for 30 minutes.
Step 2
Add boiled chiles and tomatillos, garlic cloves, oregano, chicken bouillon, and chile water into a blender. Blend. Set aside until ready to use.
Step 3
In a large pot over high heat, add oil and warm. Add pork cubes and braise on each side until browned.
Step 4
Add onion. Pour in chicken broth and bring to a boil. Once boiling, reduce heat, cover and simmer for 3 hours.
Step 5
Incorporate chile verde mix from blender. Cover, and continue to simmer for an additional 1/2 hour.
Step 6
To make the enchiladas: Preheat the oven to 375 °F.
Step 7
Over medium heat, fill the bottom of a large pan with an inch of vegetable oil. Once heated, fry corn tortillas on each side until slightly bendable.
Step 8
Arrange fried tortillas along bottom of a baking dish, and fill the center of each one with a heaping tablespoon of pork chile verde. Add a pinch of Monterey Jack cheese and roll each tortilla into a tube. Continue until the entire baking dish is full, lining up and arranging the stuffed tortillas as you go.
Step 9
Take several tablespoons of the chile verde sauce (excluding the meat) and spoon it over the enchiladas.
Step 10
Sprinkle a little more cheese and sliced olives over the top, and bake for 30 minutes.
Step 11
Remove from oven and top with cotija cheese, to taste. Enjoy!
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