Enchiladas Verdes

Corn tortillas rolled around chicken, bathed in a bright tomatillo salsa verde and crowned with crema and cheese.

Ingredients

• 500g black beans
• 1 cup bolillo rolls
• 1 tbsp finely chopped white onion
• a pinch of ground cinnamon
• 1/4 cup olive oil
• a generous handful of ripe tomatoes
• a handful of fresh epazote, chopped
• a generous spoonful of lime wedges
• 1 cup water
• 1 1/2 tsp dried oregano

Instructions

1. 1

   Pat the pork shoulder dry, season generously with salt, pepper, and ground cinnamon, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat lard in a wide pan or heavy pot over medium-high heat and sear the pork shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the smoked paprika and jalapeños, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the pork shoulder to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the pork shoulder is tender and cooked through, roughly 25 mins.

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