Spicy Pork Enchiladas with Mole Sauce
Indulge in the rich, bold flavors of Spicy Pork Enchiladas with Mole Sauce, a comforting dish that combines tender, slow-cooked pork shoulder with the deep, chocolatey richness of mole sauce. Seasoned with cumin, chili powder, and garlic, the pork is simmered until melt-in-your-mouth tender, then shredded and rolled into warm corn tortillas. Smothered in luxurious mole sauce and topped with bubbly melted cheese, these enchiladas are baked to perfection. Perfect for a family dinner or a festive gathering, this recipe is balanced with fresh cilantro, dollops of sour cream, and a squeeze of lime for a zesty finish. Ready in just over two hours, this Mexican-inspired dish is worth every minute, offering an unforgettable blend of heat, spice, and savory sweetness.
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Recipe Information
Ingredients
- 2 lbs Boneless pork shoulder
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Ground cumin
- 1 tbsp Chili powder
- 3 Garlic cloves, minced
- 1 Onion, diced
- 2 cups Chicken broth
- 2 cups Mole sauce (store-bought or homemade)
- 10 Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving)
- 4 Lime wedges (for serving)
Instructions
Preheat your oven to 350°F (175°C).
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, cumin, and chili powder.
Sear the pork shoulder on all sides until browned, about 5-7 minutes. Remove the pork and set it aside.
In the same pan, add the minced garlic and diced onion. Sauté until fragrant and softened, about 3-4 minutes.
Return the pork to the pan and pour in the chicken broth. Reduce the heat to low, cover, and simmer for 90 minutes, or until the pork is tender and easily shredded.
While the pork is cooking, warm the mole sauce in a small saucepan over low heat, stirring occasionally.
Once the pork is done, remove it from the pan and shred it with two forks. Mix the shredded pork with 1 cup of the mole sauce.
Lightly grease a 9x13-inch baking dish. Warm the corn tortillas in a microwave or skillet to make them pliable.
Place a spoonful of the pork mixture onto each tortilla, roll it up, and place it seam-side down in the prepared baking dish.
Pour the remaining mole sauce evenly over the enchiladas and sprinkle the shredded cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro if desired, and serve hot with sour cream and lime wedges on the side.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 439 mg | 34% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
