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.