Cookwell and Company Tomatillo Salsa Pork Enchiladas Supremo!

There are many, many giveaways and contests out there on the internet – and it’s no different in the world of cooking blogs. I admit I have entered a few and I even won a cook book once which was fun! Well, when Wendy from The Weekend Gourmet announced a recipe contest using Cookwell and Company Tomatillo Salsa, I jumped on it.

I actually ordered the salsa from Austin, Texas to boost my chances in the contest. So glad I did because the stuff is amazing! Fire-roasted tomatillos, cilantro, onions and green chilis. Yum. This Michigan girl loves green salsa and Cookwell and Company’s is excellent!

We love Mexican food around here and eat it about twice a week. This is one of our favorite meals. Once the meat is cooked and shredded, the applications are endless. You could put the meat on tostadas. You could put it in quesadillas, soups or even use it in sandwiches.  The beauty of cooking the meat in the crock pot is that the superior flavor of the salsa is enhanced by the juices of the pork – a double taste whamy! The resulting broth is rich, tangy, spicy and good enough to drink!

Here’s what you need:

4 pound boneless pork butt roast (approximately)

1 16 oz jar Cookwell and Company Tomatillo Salsa

16 x 7 inch flour tortillas

10 ounces Monterrey Jack cheese, shredded

Pickled jalapenos, green chilis, avocadoes, lettuce, tomatoes, limes, sour cream and cilantro for garnish

Here’s what you do: 

Place the salsa and meat in a crock pot. (It doesn’t look like much now, but just fast forward 6 hours!) Cook on high for about 4-6 hours or on low for about 6-8 hours. Remove meat with tongs to a baking sheet with sides. Shred the meat, being sure to remove any fat or other things you don’t want to eat.  

Strain the liquid into a pot or bowl which you have placed in a larger bowl of ice. This unusual method helps to congeal the fat and makes it super easy to remove.  Don’t skip this step - by removing the fat you enhance the flavor of the broth.

Wrap a small portion of meat in each tortilla and place seam side down in a glass baking dish. Pour the broth over the tortillas – it should come about one half inch up the sides of the enchiladas. Smother with Montero Jack cheese, jalapeno slices or green chilis. (These freeze beautifully at this point)

Bake 350 degrees for ½ hour. The top of each enchilada is toasty and cheesy and the bottom of each enchilada is chewy and most delicious from the glorious salsa!

Well, we’ll see if I have a chance at winning the contest – I promise you that these are winners in my home! Thanks to Cookwell and Company for their excellent product!

(printable recipe)

One Year Ago: Orzo with Shrimp, Feta and Dill

                        Irish Soda Bread with Golden Raisins