No Corned Beef Here!

Happy St. Patty's Day!

I am not Irish and don't like corned beef at all so I went Tex Mex style for dinner tonight. I got this great recipe from Canary Girl for Shredded Pork Enchiladas. They were DELISH!!!!

I followed the recipe exactly and it was awesome. At first I was a little worried about the chili pepper. I like just a little spice, but not hot and it wasn't. The flavors blended very well in the rub which I only let sit for about 2-3 hours. The sauce was great. I've never really had salsa verde before, but it hit the spot in the sauce.

I served the enchiladas with refried beans and cheese and avocado boats. I saw these on Rachael Ray. The recipe follows, but it's basically guacamole without mashing it up.

Shredded Pork Enchiladas
Recipe courtesy Canary Girl
Yield: 4 servings

1-2 lb (1/2-1 kilo) pork roast
Tex-Mex rub:
1/4 cup chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin

12 corn tortillas (I used flour b/c that's all I could find)
2 tablespoons sunflower oil (I just used butter)
2 tablespoons flour (or cornstarch)
2 cups chicken broth
1 cup milk
1 small can tomatillo salsa (salsa verde)
1/2 cup sour cream
1 bunch cilantro, chopped
3 cups grated cheese (I used a combo of cheddar and monterey jack)
salt, pepper, garlic powder and onion powder to taste
sour cream and chopped cilantro to garnish

Combine rub ingredients in a bowl, and rub all over pork roast. Place roast in a large zip-lock bag and then in the refrigerator for several hours or overnight. Now put the roast in a baking dish, cover and bake at least 5 hours at 325ºF (or until meat begins to fall apart when poked with a fork). Drain most of the juice from baking dish, and using a potato masher (Yes this really works well), shred pork. Keep warm in the oven.
Wrap corn tortillas in foil and place in oven to warm as well.
Make sauce: Heat oil over medium heat, then whisk in flour to make a roux. Cook at least one minute, stirring constantly. Add broth and milk, whisking constantly to avoid lumps. Cook over medium heat about 15 minutes, or until thickened. Add tomatillo salsa, sour cream and cilantro. Stir well and remove from heat. Coat the bottom of a 9×13″ baking dish with a bit of the sauce. Remove tortillas from oven, and fill with shredded pork and a bit of cheese, then roll up and place in baking dish. Repeat with all tortillas. Pour sauce over enchiladas, and sprinkle with cheese.
Bake in a 400ºF oven about 20 minutes, or until bubbly. Serve garnished with sour cream and chopped cilantro.

Avocado Boats
1 avocado, pit and skin removed
1 roma tomato, seeded and chopped
1 green onion, chopped
lemon juice
olive oil
salt

Squeeze lemon juice on avocado then drizzle with olive oil. In a small bowl combine tomato, green onions and salt. Scoop onto each avocado half.