-
1
Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
-
2
Add the chicken stock and enough water to completely cover it.
-
3
Drop in the garlic and stir in the chili powders, black pepper and salt.
-
4
Cover the pot and bring the mixture to a low simmer over medium heat.
-
5
Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
-
6
Remove the pork from the braising liquid.
-
7
Using your hands or 2 forks, pull the meat into strands and place in a bowl.
-
8
Skim garlic cloves from pot and squish them up with the meat.
-
9
*Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
-
10
Stir about 1 cup of enchilada sauce into the pork.
-
11
Heat the oven to 400Fu00b0.
-
12
Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
-
13
Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
-
14
Continue to fill the remaining tortillas and place them in the baking dish.
-
15
Pour more enchilada sauce on top of the tortillas so that they are covered.
-
16
Cover and bake for 20 minutes or until heated through.
-
17
To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
-
18
Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.
