Mexican Slow-Cooked Pork Enchiladas
A rich, deeply flavored dish featuring tender pork simmered in a smoky tomato-chili sauce, wrapped in corn tortillas and baked to golden perfection. This mexican-inspired mexican ready in about 150 minutes pairs pork shoulder, medium (chopped) tomatoes, large (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs pork shoulder
- 4 medium (chopped) tomatoes
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 2 tbsp chili powder
- 1.5 tsp ground cumin
- 2 tbsp olive oil
- 12 pcs corn tortillas
- 1/4 cup (melted) cooking chocolate
- 1/4 cup (chopped) cilantro
- 1 (juiced) lime
- 1 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 4 chopped tomatoes, 2 tbsp chili powder, 1.5 tsp cumin, and 1 tsp salt. Cook for 8 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down.
- Step 3: Add 1.5 lbs pork shoulder and 1/4 cup melted cooking chocolate. Stir to coat the meat, then simmer for 2 hours until the pork is tender and the sauce has reduced slightly.
- Step 4: Preheat oven to 375°F (190°C). Spread 1/4 cup cooked pork mixture in the bottom of a baking dish. Layer 12 corn tortillas over the meat, then top with remaining pork mixture, 1/4 cup cilantro, and 1 lime’s worth of juice.
- Step 5: Bake for 25 minutes until the top is golden and bubbly. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Slow-Cooked Pork Enchiladas take to make?
Total time is about 150 minutes (30 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican Slow-Cooked Pork Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Mexican Slow-Cooked Pork Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Slow-Cooked Pork Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Slow-Cooked Pork Enchiladas?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
