Chef James Foster Colson

serrano pork enchiladas



Ingredient
Item# Description QTTY U/M
0500040013 pork butt 40 lbs
bi-product pibil stock 4 gal
bi-product beef stock 4 gal
1032500058 serrano - chopped 2 lbs
1020200086 roasted tomatoes 3 can
0502160255 1/2" cut onions (rajas-RAW) 10 lbs
1026100006 lard 2 lbs
1020480594 bay leaves 4 ea
1020480145 salt 4 oz
1034100035 chopped garlic 1 lbs
1032500007 roasted poblano strips 2 lbs









Cooking Method
1. Sear the diced pork with lard in a HI HEAT skillet browning all sides
2. Add the onions and garlic and brown WITHOUT BURNING THE GARLIC
3. Add the roasted tomatoes and cook down natural liquid
4 Add the stockss, salt and bay leaves and simmer on LOW HEAT/275-300F for 2 1/2 hours
5. Reduce the liquid dry and fold in roasted poblano strips. Adjust seasoning with salt
6. cool down and cryovac