Gluten Free Slow Cooker Pork Enchiladas

GF Slow Cooker Pork Enchiladas

Pork Roast (size to feed your family)

 Enchilada Sauce

 GF Corn tortillas (number varies according to size of your roast)

Extra Sharp Cheddar Cheese (at least 8 oz and closer to 16 oz. The more cheese the better and extra sharp is a must)
Oil for heating tortillas

*( I make my own enchilada sauce from the dry pods, but canned or frozen could be substituted as long as it is gluten free).

 Enchilada Sauce 

12 lg.  dry red chili pods 
(Hatch New Mexico chili's make the best sauce)

3 1/2 cups of water

2 whole cloves of garlic

2 tsp. salt

2 Tbsp. lard 
(lard is a must for true authentic flavor but oil can be substituted)

2 Tbsp. masa flour 

(or regular flour if you don't have a gluten problem)

~~~

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.
(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.
(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat and stir in enough cooking liquid to produce a gravy like texture.

Pork Enchiladas

Put pork and enchilada sauce in a slow cooker and cook until it pulls apart. 
(low setting cooks in about 7 hrs., high in about 3 hrs.)

Remove pork with a slotted spoon and shred.

Heat tortillas in hot oil, dip in sauce and fill with meat, and cheese, roll up and place in an oven safe dish.

Pour remaining sauce over the enchiladas and sprinkle with shredded cheese.

Bake at 350* until cheese is melted 
(approximately 20 min.)