I just got a text from a friend asking if I was doing anything tonight for Cinco? What? LOL – celebrating Cinco de Mayo seems so foreign to me. I’m not Mexican. And most Mexican people I know are American. Doesn’t that make July 4th their independence day?! However, since I am always up for a reason to eat Mexican food and drink an ice cold margarita, I’ll celebrate “Cinco!” I have a recipe for a crema suiza sauce that I love. I use it on chicken and pork enchiladas. I wanted to come up with a way to make a really tender, flavorful pulled pork though that would compliment the sauce well. The one I came up with yesterday turned out to be just the right thing! I am sharing my recipes with you below. I served my “Cinco” meal (on the 4th) with black beans, sliced avocadoes, and spicy cheese dip. Hope you like this one!
Crema Suiza Enchilada
Tomatillo Pulled Pork
1 bottle green salsa (16 ounces)
3 pound pork roast (ribeye or butt)
1 Can Crushed Tomatillos
2T ground cumin
1T granulated garlic
7-8 slices of canned jalapeno (if desired)
- In a crockpot, pour ½ the bottle of green salsa.
- Place the pork roast on top of the salsa
- Pour the tomatillos over the roast. Sprinkle with all of the spices. Add the jalapenos if you want heat!
- Slow cook on low for 6-8 hours.
- Once it is cooked, turn the pot off and shred the pork in the crock pot, stirring all of the cooking juices into the pork. The jalapenos will break up and add heat to all of the meat.
- (You can stop here and serve this pulled pork as is. Use it to make tacos. Set out shredded lettuce, sour cream, Jack cheese and salsa)
- Or use it in suiza enchiladas!
1 ½ pounds tomatillos
1 small yellow onion
4 cloves garlic, peeled
1 pint half and half
½ medium avocado
- Remove the husks and stems of the tomatillos.
- Peel the onion and roughly chop it into 2 inch pieces
- In a medium saucepan, boil the tomatillos, onion and garlic.
- Once the skin has started to come off of the tomatillos turn off the heat and drain the veggies.
- Put the drained veggies into a blender. Start the blender, slowly adding the half and half until the sauce is pureed and thickened. Add the avocado and blend again until smooth. Add salt to taste.
To assemble the enchiladas: Place 3T of the pulled pork in the middle of a flour tortilla. Sprinkle it with jack cheese. Roll the tortilla up and lay the enchilada in a baking dish. Continue rolling enchiladas and filling the baking dish. Pour the suiza sauce all over the top and sprinkle it all with jack cheese. Pop the dish in the oven (350 degrees) until the cheese browns and the enchiladas are bubbly hot inside.