SereneCooking

1) Enchiladas made with corn tortillas, chopped pressure-cooked pork butt, enchilada sauce (recipe below), black olives, and cheddar cheese.

2) Frijoles de la olla (pinto beans left whole, seasoned with fat, salt, and garlic).

Really yummy, I thought.


Enchilada sauce (recipe posted by Becca on rec.food.cooking in 2002):

Enchilada Sauce

12 New Mexico dried chiles [I used anchos, I think]
1/2 onion, quartered
4 cloves garlic
1 qt boiling chicken broth [I used salted pork stock, so I didn't add any salt]
1-2 tblsp Masa Harina [the sauce came out thick, so I didn't use this]
salt to taste

Remove stems and seeds from chiles and rinse. Combine chiles, onion,
garlic and boiling chicken broth in a blender and allow to sit for 10
minutes. Puree until smooth. To thicken, and add flavor, I will us a
tablespoon or two of Masa Harina, then salt to taste.

Instead of using a food processor or blender, you can bring the
chicken stock to a boil, add the chiles, onion and garlic, then use the hand
held immersion blender in the pot.