Mexican chorizo and pork with onion, garlic and tomatoes. It simmers with broth and enchilada sauce until everything is tender. Served with avocado and sour cream.
- 9 oz. Mexican Pork Chorizo
- 2 to 2-1/2 cups pork cut into chunks
- 3/4 cups onions, chopped
- 2 teaspoons garlic, minced
- 1 medium tomato, chopped
- 12 corn tortillas, cut into strips or triangles
- 1 cup chicken broth
- 10 oz can of enchilada sauce
- 10 oz Mexican cheese (I used queso fresco, but it doesn't melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer)
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Use Mexican chorizo in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it's starting to brown a little and much of the fat has been rendered.
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Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.
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Stir in the onion and garlic and cover. Simmer for about ten minutes.
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Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture. Add the tomatoes and cheese. Pour the broth over the top, then top with the enchilada sauce.
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Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes.
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Let it cool for about 10 minutes before serving.
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Garnish with avocado and sour cream.
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