Pulled Pork Enchiladas

2 enchiladas on a plate with sour cream and cilantro

5 from 19 votes

These Pulled Pork Enchiladas are made with melt-in-your-mouth pulled pork, fresh made Instant Pot black beans, and the most incredible spicy, creamy roasted poblano cream sauce!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: Brazilian, Mexican

Servings: servings

Calories: 535kcal

Author: Danielle Wolter

Ingredients

Cotija cheese (for serving)
Flour tortillas
Mexican crema (substitute sour cream) (for serving)

Pulled Pork:

1 pound pork butt/shoulder
1 tablespoon salt (to season pork)
1 teaspoon ground black pepper (to season pork)
2 tablespoons cooking oil (canola, vegetable, avocado, etc.)
1 cup orange juice
¼ cup lime juice
1 chipotle pepper
½ teaspoon cumin
½ teaspoon smoked paprika
½ cup parsley
2 teaspoons salt (for cooking liquid)

Black Beans:

16 ounces dried black beans
7 cups chicken broth
2 teaspoons salt
Reserved pork cooking liquid

Poblano Cream Sauce:

4 (medium) poblano peppers roasted and peeled
½ onion chopped
1 chipotle pepper
2 cups chicken broth
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon black pepper
1 cup heavy cream

Instructions

Pulled Pork Mixture:

Season pork with salt and pepper. Turn the Instant Pot to saute and add the cooking oil to the Instant Pot.
Add the pork and sear, about 2-3 minutes per side, until a nice crust forms.
Add the remaining ingredients to the Instant Pot and cook on high pressure for 60 minutes. Let pressure release naturally for 10 minutes, then use the quick release to release the rest.
Remove the pork and set aside to cool. Reserve the cooking liquid in the Instant Pot. Once cool, shred with a fork (or really, just use your hands). Place in a bowl.
Add 2 cups of cooked beans (below) to the shredded pork and mix together.

Black Beans:

Add the beans to the pork cooking liquid left in the Instant Pot, along with the chicken broth and salt. Set to pressure cook on high for 30 minutes. Use the quick release to release the pressure.

Poblano Cream Sauce:

Combine all the ingredients (except the cream) for the poblano cream sauce in a saucepan and bring to a simmer for 5 minutes.
Let the mixture cool slightly and add it to a blender with the cream. Puree until a smooth sauce forms. Pour in a bowl and set aside.

Enchiladas:

Preheat the oven to 350 degrees. Place 2-3 tbsp. of poblano sauce in a large baking dish and spread evenly. This will help to keep the tortillas from sticking to the pan.
Add about 3 tbsp. of the pork and bean mixture to the center of a tortilla and roll up into an enchilada (see photos in post above).
Place enchilada in baking dish and repeat until all mixture is gone. Pour poblano cream sauce over the top.
Bake, covered in foil, for 45 minutes. Remove foil and bake another 15 minutes until edges are golden brown and sauce is bubbly. Serve with Mexican crema and cotija cheese.

Notes

The poblano sauce can be made in advance for convenience as well. When making in advance, DO NOT add the cream until you're ready to use it.
Make the pork and bean mixture the day before to save some time.
Save the extra beans to serve as a side, or use in other dishes like this Black Bean Dip from Once Upon a Chef.
Replace the cream with coconut milk (fully stirred) for a non-dairy option.
If you make the poblano cream sauce in advance, don't add the cream until you are ready to use the sauce. The cream can sometimes separate when leftover.

Nutrition