Hatch Chile Stacked Crispy Pork Enchiladas

Hatch chile season is here and Jonas Davila from El Fenix cooks up something yummy with those roasted peppers.

Hatch Chile Stacked Crispy Pork Enchiladas

Stacked hard-shell tortillas stuffed with shredded pork, refried beans, guacamole and cheddar cheese topped with green chile sauce, roasted Hatch Green & queso fresco. Served with rice and beans. 

Hatch Green Chile Sauce

3 Tablespoons Olive Oil
1 medium White Onion, chopped
3-4 Garlic Cloves, minced
2 cups Roasted Hatch Chiles, chopped
1 cup tomatillo sauce
I pinch cumin
Cilantro for garnish
Salt to taste

In a large saucepan, heat oil over med-high heat. Add the onion & cook for about 3-5 minutes until soft. Add in garlic & cook another 2 minutes. Add in the chile & mix until combined.

Pour in tomatillo sauce and cumin. Bring it to a boil, then reduce the heat to a simmer. Cook this for 15 minutes & then turn off the heat (it will thicken up but still be pourable).

Salt to taste. Add cilantro for garnish.