Pulled Pork Mole Enchiladas

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Pulled Pork Mole Enchiladas
Main ingredients
  • Meat
Ingredients
Method

Ingredients

For the pulled pork:
  • ½ kg boneless pork shoulder, trimmed of fat
  • 630ml chicken stock
  • 1 large onion, chopped
  • 9 cloves garlic, minced
  • 2 ¼ tablespoons ground cumin
  • 1 ½ tablespoon chili powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon sea salt
  • 1 ½ teaspoons ground black pepper
For the enchiladas:
  • 700ml Mole Sauce
  • 9 small corn or flour tortilla, warmed
  • 350g Feta cheese, crumbled
  • 3 spring onions, chopped
  • 4-5 Coriander sprigs, torn
  • Pickled red onion and pickled jalapenos for garnish

  • Method

  • 1
    In a Le Creuset Round Casserole, combine pork, chicken stock, onion, garlic and spices. Cover and cook on low heat 10 ? 11 hours.
  • 2
    Remove pork from the casserole. Pull into small chunks. Set aside.
  • 3
    When ready to make the enchiladas, preheat oven to 200°C/180°C fan forced. Ladle 1 cup of mole sauce into the bottom of a 28cm Heritage Oval dish.
  • 4
    On each tortilla, place two spoonful?s of pulled pork and 30g of cheese toward one side. Roll up tightly and place in the baking dish, seam side down. Ladle the remaining mole sauce over the top, cover in foil and bake for 20 minutes.
  • 5
    Remove foil, sprinkle remaining cheese over the top, and return to the oven to bake for an additional 5 minutes. Garnish with spring onions, torn coriander, jalapenos and green onion.
  • 6
    These enchiladas can be assembled ahead of time, as our stoneware goes easily from the freezer to the oven to the table. Assemble the enchiladas, then cover in foil and freeze. When ready to bake, remove from the freezer and let thaw 15 minutes. Place in a cold oven, then bring the temperature to 200°C/180°C fan forced. Once the oven has reached the proper temperature, bake 20 ? 25 minutes. Check with a skewer or knife to be sure the enchiladas are warmed through. Remove foil, sprinkle with cheese, and bake an additional 5 minutes.
  • 7
    Cook's Notes:
  • 8
    In this recipe Feta cheese has been used as a substitute for the traditional Mexican cheese called Cotija.
  • 9
    Poblano mole?s flavour and aroma are phenomenal. It combines the sweet taste of chocolate, the spicy flavour of the chilies and the elaborate flavour of the spices - all mixed in the same sauce. If you can't find a ready-made mole sauce, see here for our easy to make mole sauce recipe.