Carnitas + Cheesy Black Bean Enchiladas

displacedhousewife.com

Bravo Alpha

subheading: For the Carnitas:

2 ½ to 3 pound boneless pork shoulder

1 to 2 tablespoons vegetable oil, plus a little extra to drizzle on top

Salt and pepper to taste, generously

1 tablespoon chili powder

1 teaspoon cayenne powder

1 teaspoon cumin

10 garlic cloves, smashed

3 teaspoons poblano chili or jalapeno, seeded, deveined and minced

1 cup chicken stock

½ cup fresh squeezed orange juice

For serving as carnitas tacos: limes, fresh cilantro, warm tortillas, sour cream and salsa

subheading: For the Enchiladas:

3 tablespoons, plus ½ cup of veggie oil (I’ll explain this more in a bit)

A large package of fresh, corn tortillas

1 tablespoon all-purpose flour

¼ cup chili powder (I know this seems like a lot…but it’s legit)

2 cups of chicken stock

1 15-ounce can tomato sauce

1 teaspoon oregano (try to get the Mexican stuff)

½ teaspoon cumin

Salt to taste…I think I only do about ½ teaspoon (it doesn’t need a ton)

3 cups cheddar cheese, grated, plus 1 cup to sprinkle on top

2 ½ cups carnitas (you could sub in chicken here if you prefer)

½ cup green onions, chopped

½ cup black beans, drained and rinsed

1 cup sour cream

1 cup fresh cilantro, chopped

Salt and pepper to taste

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