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1
Preheat the oven to 325 degrees F.
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2
Mix the chili powder, salt, oregano and pepper together in a small bowl.
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3
Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven.
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4
Add 1 cup of the salsa verde, chicken broth, garlic and onions.
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5
Stir together with a wooden spoon.
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6
Put the pot on high heat and bring the mixture to a simmer.
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7
Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes.
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8
Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.
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9
Turn the oven up to 350 degrees F.
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10
Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl.
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11
Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
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12
Wrap the tortillas up in a damp paper towel and microwave 40 seconds.
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13
Lay the warm tortillas out on your cutting board.
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14
Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese.
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15
Roll the enchilada up and place seam-side down in the baking dish.
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16
Pour the remaining sauce over the top and top with the rest of the cheese.
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17
Bake 30 minutes.
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18
Garnish with cilantro sprigs, if using.
