Today I went to the freezer and pantry for inspiration. The freezer provided a 1 lb. package of pork stew meat. The pantry provided a can of green enchilada sauce. Now what? My eyes spied the Instant Pot and my brain took over from there.
I thawed the pork and got busy! I didn't want to heat up the kitchen by baking enchiladas. I also knew these would be a tad too messy to be a burrito. So, here's the newly invented no bake pork enchiladas.
1 T. vegetable oil
1 lb. pork stew meat, cut into 1/2" cubes
fajita seasoning
1 large yellow onion, chopped
4 - 5 garlic cloves, minced
1 small can green enchilada sauce
garnishes: sliced jalapenos, sour cream, cilantro, shredded cheese
Heat the olive oil in the Instant Pot on the 'Saute' setting. Season the pork with the fajita seasoning. Carefully, add the pork to the Instant Pot and let it begin to brown. Add the onions and garlic and stir frequently until the onions are just beginning to soften, 3 - 4 minutes.
Add in the can of enchilada sauce and stir to combine. Cancel the 'saute' setting.
Place the cover onto the Instant Pot and set to sealing.
Cook on pressure cook setting for 30 minutes. Once the cooking time is up, allow the pressure to release for 20 minutes. If necessary, do a quick release.
If you want less liquid, turn the 'saute' option back on and let cook, stirring frequently, until the liquid reduces to the consistency you like.
Doesn't this look delicious?
At this point, you could forget the enchiladas and stir in a can of hominy and have a great stew!
But, that's another recipe for another day. I heated low carb tortillas and spooned some of the pork mixture onto the tortilla.
I topped mine with shredded cheddar cheese and rolled the tortilla around the filling. I added another spoonful of the pork over the top and added some sour cream. Pickled jalapenos on the side added a nice kick.
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