ROASTED PORK ENCHILADAS
Serves 6.

For the pork:

3 lbs	pork shoulder (boston butt), trimmed and cut into 3/8" cubes,
	bone reserved if any
3/4 c 	red onion, diced
3/4 c 	white onion, diced
3 tbs	vegetable oil
1 tbs	soy sauce
1/2 tsp	garlic powder or 1 tsp minced garlic
1/2 tsp	ground cumin

1/4 c	chilli sauce
	- or -
2 tbs	water
1 tbs	tomato paste
1/2 tsp	red pepper
1 tsp	red wine vineger
1 tsp	sugar

-optional-
8	fresh Anaheim or Poblano chillies

	salt 
	pepper

Heat oven to 300 degrees.

If using chillies, char over a gas flame or under broiler until
black. Place in plastic bag for 10 minutes, then peel, seed and
dice (roast chilles for sauce at the same time).

Heat the oil in a dutch over over high heat. Add onion and cook
until broen, about 15 minutes. Add the pork and 1/4 tspn salt. Cook
until very little of the liquid remains, about 20 minutes. Add the
soy sauce, garlic, cumin, chili sauce and optional chillies. Cover
and place in oven.  Roast for 2 hours, checking periodically. If
the contents are too dry, add water a few tbsp at a time.


For the sauce:

2 14oz	cans low sodium chicken broth
2 14oz	cans diced tomatos, drained well
1 c	white onion, diced
2	fresh Anaheim or Poblano peppers
1/2 tsp	garlic powder, or 1 tsp minced garlic
1/2 c	sour cream
1 tbsp	lime juice

-optional-
1/4 c	chopped fresh cilantro
1	jalapeno chili, seeded and chopped (wear gloves)

	salt
	pepper

Combine broth, drained tomatos, onion, garlic and optional jalapeno
in a saucepan.  Simmer over medium heat until reduced to about 2
cups, about 30 minutes (add bone reserved from pork shoulder if
present). Pepper to taste when nearly reduced.

Meanwhile, roast the peppers over a gas burner or under the broiler
until black all over. Place the peppers in a plastic bag for 10
minutes, then peel, seed and coarsly chop. Set aside.

Place contents of saucepan, roasted peppers and optional cilantro
in a blender or food processor and blend until smooth. Transfer to
a bowl and let cool slightly. Whisk in sour cream and lime juice.
Salt to taste.


For the enchiladas:

24	8" corn tortillas
12 oz	shredded cheese, asadero or monterey jack
1 c	diced onions

Preheat oven to 350.

Heat 6-8 tortillas at a time in microwave on high for 1 minute.

Working with 1 tortilla at a time, dip in sauce, shaking excess
off. With the tortilla laying flat add 1/2 - 1/ 3c pork, 1 tbsp
diced onion and 1 tbsp cheese. Roll and place in a 9x13 baking pan,
8 to a pan. Divide remaining sauce and cheese over all enchiladas.

Bake uncovered for 15-20 minutes.