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These Brazilian Pulled Pork Enchiladas are made with melt-in-your-mouth pulled pork, fresh made Instant Pot black beans, and the most incredible spicy, creamy roasted poblano cream sauce for an ultimate comfort food meal!
These pulled pork enchiladas are AWESOME. The boyfriend has decided this is his new favorite meal. He was in love.
The pulled pork is made right in the Instant Pot with a medley of flavors like orange juice, lime juice, smoked paprika, among others. Just the right amount of sweet and spice.
Then we cook the beans right in that pork cooking liquid which adds an amazing flavor to the beans.
And that roasted poblano cream sauce? This is the star of the show guys! You need to make this roasted poblano cream sauce. It is incredible. You’ll want to put it on everything.
**Speaking of incredible sauces – you totally need to try this sweet chili sauce on this Thai fried chicken and waffles, or this light and fresh chili lime vinaigrette used on these fruit skewers**
All in all, this is an easy recipe to make, but there are several steps and it takes some time to make. Much of the time is just inactive waiting time, but this is not your quick weeknight meal. UNLESS you make it ahead of time. Then it’s the perfect weeknight meal to pop in the oven and have ready in an hour!
Many of these ingredients can be found at your local grocery store or you can buy them using the below Amazon links (affiliate links – I earn a small commission to help me pay for the blog if you buy through these links):
- Orange juice
- Chipotle peppers
- Smoked paprika
- Dried black beans
- Chicken broth
- Flour tortillas
- Cotija cheese
Also, make sure you read up on your Brazilian ingredients in this post on the Essential Ingredients for Cooking Brazilian Food.
What do chipotle peppers taste like?
A chipotle pepper is a smoked dried jalapeno with a good amount of heat. They can be quite spicy, so you don’t need a lot to flavor a dish. They typically come in adobo sauce which is like a smoky tomato sauce that is just delicious and perfect for flavoring.
What is a good substitute for chipotle peppers?
Honestly, there is not a great substitute. I will always recommend using chipotle peppers. They are quite easy to find in the Mexican section of the grocery store. However, if you just can’t get them, you can mix 1 tbsp. each of tomato paste and vinegar, 1/2 tsp smoked paprika, 1/2 tsp. cayenne pepper, 1/2 tsp. cumin.
Is a poblano pepper spicy?
The poblano pepper is moderately spicy. However, they can vary significantly from pepper to pepper. I’ve had poblano peppers that are quite mild, as well as ones that are fiery hot.
How to Make Brazilian Pulled Pork Enchiladas
There are a couple steps involved. First, we roast and peel the poblano peppers.
How do you roast and peel peppers?
This is easiest done on a grill, but you can also do it in the oven or over a flame on a gas stove if you have one. Heat the grill to about 400 degrees. Place the peppers directly on the grill and let the skin char. Flip to char all sides.
Remove the peppers and let them cool. I place them in a paper or plastic bag, which helps the skin to better separate from the peppers. Once cool, just peel the skin off. It should come right off.
Personally, I like to roast batches of peppers at a time and freeze them for later use. Then you wouldn’t have to go through this process every time you make a meal with roasted poblano peppers. To freeze them, you can either peel them or leave the peel on (I always peel them) and place them in an airtight freezer bag for up to 3 months.
Below are step by step instructions for making the enchiladas. I typically try to make the poblano sauce ahead of time (a day or two before) and add the cream when I’m ready to make the enchiladas.
What does poblano sauce taste like?
This poblano sauce is slightly spicy from the chipotle peppers, with a mild sweet and smoky flavor. The cream in the roasted poblano cream sauce tones down the heat of the peppers.
You can actually make this mixture ahead of time as well. Just store it in the fridge for 2-3 days until you are ready to use it.
Also note that this recipe makes more beans than you will need. You can either cut the recipe in half, or save the beans for other uses. I bring them to work for lunches personally.
Once you’ve got your poblano sauce and enchilada filling, it’s smooth sailing. Before starting preheat the oven to 350 degrees.
Bake, covered in foil, for 45 minutes. Remove foil and bake another 15 minutes until edges are golden brown and sauce is bubbly. Serve the pulled pork enchiladas with Mexican crema and cotija cheese.
So I know, there are a lot of steps, but I promise it’s not hard and totally worth the extra effort. Plus, you can make most of this ahead of time so it’s easy to just pop in the oven when you’re ready for a meal!
Can I make these pulled pork enchiladas ahead of time?
Yes, you can. The poblano sauce, pork and bean filling and enchiladas themselves can all be made in advance. Refrigerate overnight, or freeze in an airtight container for up to 1 month (for best results). If you make the poblano cream sauce in advance, don’t add the cream until you are ready to use the sauce. The cream can sometimes separate when leftover.
So many awesome Brazilian style recipes here!!
Did you make these pulled pork enchiladas with poblano cream sauce? Leave a comment below and let me know how they turned out!
Brazilian Pulled Pork Enchiladas
- Cotija cheese
- Flour tortillas
- Mexican crema or sour cream
- Season pork with salt and pepper. Use the saute setting (normal) on the Instant Pot and heat 1 tbsp. cooking oil. Add the pork and brown on all sides.
- Add the remaining ingredients to the Instant Pot and cook on high pressure for 60 minutes. Let pressure release naturally for 10 minutes, then use the quick release to release the rest.
- Remove the pork and set aside to cool. Reserve the cooking liquid in the Instant Pot. Once cool, shred with a fork (or really, just use your hands). Place in a bowl.
- Add the beans, chicken broth and salt to the Instant Pot with the reserved cooking liquid and pressure cook on high for 28 minutes. Use the quick release to release the pressure. Add 2 cups of beans to the bowl with the pork and mix together. This makes more beans than you will need.
- Preheat the oven to 350 degrees. Place 2-3 tbsp. of poblano sauce in a large baking dish and spread evenly. This will help to keep the tortillas from sticking to the pan.
- Add about 3 tbsp. of the pork and bean mixture to the center of a tortilla and roll up into an enchilada (see photos in post above). Place enchilada in baking dish and repeat until all mixture is gone. Pour poblano cream sauce over the top.
- Bake, covered in foil, for 45 minutes. Remove foil and bake another 15 minutes until edges are golden brown and sauce is bubbly. Serve with Mexican crema and cotija cheese.
Poblano Cream Sauce:
- Roast the peppers on the grill and peel them. Roughly chop them and add to a saucepan with remaining ingredients. Bring to a boil and simmer for 5 minutes. Remove from heat and let cool.
- Puree the cooled mixture and add back to the saucepan. Heat to a simmer and add the cream, a little at a time until all combined into a creamy sauce. Remove from heat.
Did you make this recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!