Pulled Pork Enchiladas

Enchiladas without cheese? is that legal? i found this recipe on the back of an envelope which was placed inside a used cookbook that i purchased. i haven't tried it yet but i'm sure that it's safer here than in the previous location. i'm thinking that the braising liquid would also make an excellent starter for a spicy soup or stew of some sort. so this could be two recipes for the price of one.*update* 3/28/2007 - i made this today and it was wonderful! i made some changes along the way that are reflected in the recipe and directions.

Steps

Place the pork in a deep , heavy stockpot or crockpot.

Add the chicken stock and enough water to completely cover it.

Drop in the garlic and stir in the chili powders , black pepper and salt.

Cover the pot and bring the mixture to a low simmer over medium heat.

Let the pork braise in the liquid for at least 6 hours and up to 8 hours.

Remove the pork from the braising liquid.

Using your hands or 2 forks , pull the meat into strands and place in a bowl.

Skim garlic cloves from pot and squish them up with the meat.

I whisked in 3 tablespoons of cornstarch & let it cook till thick.

Stir about 1 cup of enchilada sauce into the pork.

Heat the oven to 400f.

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.

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.

Continue to fill the remaining.

Ingredients

country-style pork ribs, chicken stock, water, garlic, chili powder, dried chipotle powder, black pepper, salt, flour tortillas, red enchilada sauce, cilantro, green onion, sour cream, queso fresco