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!