Poblano-Pork Enchiladas with Creamy-Avocado Sauce

Name: Poblano-Pork Enchiladas with Creamy-Avocado Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Ingredients: 1/4 cup fresh cilantro leaves; 1/4 cup unsalted pepitas (pumpkin seeds); 2 tablespoons olive oil; 1 cup baby spinach; 1/4 cup diced red onion; 3 cloves garlic, peeled; 1/3 fresh jalapeño, stemmed; 1 1/2 teaspoons salt; 1 pound ground pork; 1 Poblano pepper , roasted, stemmed, deseeded, and chopped; 2 cups mushrooms , diced; 1/2 cup salsa Verde; 1 tablespoon olive oil; 1 bunch collard leaves; almond flour, for garnish, optional; diced red onion, for garnish, optional; fresh chopped cilantro, for garnish, optional; pepitas, for garnish, optional; 2 avocados, peeled and pitted; 1/2 jalapeño, stemmed; 3/4 cup water; 1 1/2 tablespoon white vinegar; 1 clove garlic, peeled; 1/4 cup red onion, diced; 1/2 cup fresh cilantro leaves; 1 teaspoon salt plus more to taste

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Poblano-Pork Enchiladas with Creamy-Avocado Sauce

Recipe by GenevaWatsonCourse: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

Cilantro-Spinach Pesto
1/4 cup fresh cilantro leaves
1/4 cup unsalted pepitas (pumpkin seeds)
2 tablespoons olive oil
1 cup baby spinach
1/4 cup diced red onion
3 cloves garlic, peeled
1/3 fresh jalapeño, stemmed
1 1/2 teaspoons salt
Enchiladas
1 pound ground pork
1 Poblano pepper , roasted, stemmed, deseeded, and chopped
2 cups mushrooms , diced
1/2 cup salsa Verde
1 tablespoon olive oil
1 bunch collard leaves
almond flour, for garnish, optional
diced red onion, for garnish, optional
fresh chopped cilantro, for garnish, optional
pepitas, for garnish, optional
Creamy Avocado-Cilantro Sauce
2 avocados, peeled and pitted
1/2 jalapeño, stemmed
3/4 cup water
1 1/2 tablespoon white vinegar
1 clove garlic, peeled
1/4 cup red onion, diced
1/2 cup fresh cilantro leaves
1 teaspoon salt plus more to taste

Directions

Make Cilantro-Spinach Pesto
Add all ingredients for cilantro-spinach pesto to a food processor and process until smooth. **Make Enchiladas
Preheat oven to 375º F.
Cut off edges of stem of collard leaves; using a knife, Slice off round part of thick stem.
Fill a large saucepan with water (a half) and bring to a soft boil. Blanch collard leaves for about 60 seconds, or until turn to a very bright kelly green; about 2-4 at a time. Remove and drain.
Heat olive oil in large saucepan over medium heat, add ground pork, breaking apart, brown until mostly cooked through. Add mushrooms and sauté until softened.
Stir in cilantro-spinach pesto until well combined. Add poblano pepper. Remove mixture from heat.
Lay collard leaf onto a flat surface. Stuff with 1/2 cup or pork mixture at the middle. Roll towards open edge. Place seam-side down in a baking dish.
Repeat until no filling remains (about 8 enchiladas). Top with 1/2 cup salsa verde.
Creamy Avocado-Cilantro Sauce
Add all ingredients for sauce to a food processor and process until smooth. Season with salt to taste.
Bake enchiladas for 20 minutes, remove from oven and let cool slightly.
Top with avocado sauce, red onions, fresh cilantro, and ground almonds.
Serve immediately!