Name: Pulled Pork Enchiladas
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: Cotija cheese ((for serving)); Flour tortillas; Mexican crema (substitute sour cream) ((for serving)); 1 pound pork butt/shoulder; 1 tablespoon salt ((to season pork)); 1 teaspoon ground black pepper ((to season pork)); 2 tablespoons cooking oil ((canola, vegetable, avocado, etc.)); 1 cup orange juice; 1/4 cup lime juice; 1 chipotle pepper; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 cup parsley; 2 teaspoons salt ((for cooking liquid)); 16 ounces dried black beans; 7 cups chicken broth; 2 teaspoons salt; Reserved pork cooking liquid; 4 (medium) poblano peppers (roasted and peeled); 1/2 onion (chopped); 1 chipotle pepper; 2 cups chicken broth; 1 tablespoon fresh lime juice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup heavy cream

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These 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!

Perfect served with Instant Pot cilantro lime rice or Instant Pot Spanish rice!

2 enchiladas on a plate with sour cream and cilantro

This recipe was originally published in September 2018. It has been updated for photos and content.

These pulled pork enchiladas are AWESOME. For real.

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.

**You may also want to try this Slow Cooker Carnitas if you're a fan of pulled pork.

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.

**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!

Jump to:

The Ingredients
Step By Step Instructions
Expert Tips
Make Ahead Instructions
More Favorite Mexican Recipes
Recipe
💬 Comments

The Ingredients

Many of these ingredients can be found at your local grocery store:

Pork Shoulder
Orange juice
Lime juice
Chipotle peppers
Cumin
Smoked paprika
Dried black beans
Parsley
Chicken broth
Cream
Flour tortillas
Cotija cheese
Mexican crema or sour cream

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, ½ teaspoon smoked paprika, ½ tsp. cayenne pepper, ½ tsp. cumin.

Is a Poblano Pepper Spicy?

The poblano pepper is typically mild. However, they can vary significantly from pepper to pepper. I've had poblano peppers that are fiery hot.

How To Roast Poblano 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 and remove the stem and seeds.

Personally, I like to roast batches of peppers at a time and freeze them for later use in recipes like these Stuffed Poblano Peppers, Rajas Con Crema or this Mexican Pasta Salad. 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.

I recommend removing the stem and seeds before freezing for easier use.

How to Make the Poblano Cream Sauce

Combine all the ingredients (except the cream) for the poblano cream sauce in a saucepan and bring to a simmer for 5 minutes.

Let the mixture cool slightly and add it to a blender with the cream. Puree until a smooth sauce forms. Pour in a bowl and set aside. **This sauce can be made in advance for convergence as well. When making in advance, DO NOT add the cream until you're ready to use it.

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Step By Step Instructions

You can actually make the enchilada filling ahead of time and store it in the fridge for 2-3 days until you are ready to use it.

Turn the Instant Pot to saute and generously season the pork with the salt and pepper. Add 2 tablespoons of cooking oil to the Instant Pot. Add the pork and sear, about 2-3 minutes per side, until a nice crust forms.

Combine all the remaining ingredients for the pork and set the Instant Pot to pressure cook on high for 60 minutes.

Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Remove the pork and set aside to cool.

Add the beans, chicken broth and salt to the pork cooking liquid left in the Instant Pot. Set to pressure cook on high for 30 minutes. Use the quick release to release the pressure.

While the beans are cooking, use a fork to shred the pork into small pieces and place in a large bowl.

When the beans are done, add 2 cups of cooked beans to the shredded pork and mix together.

**All of the above steps can be done in advance and the sauce and pork mixture can be stored in the fridge overnight.

Now preheat the oven to 350 degrees.

Spread a thin layer of the poblano sauce on the bottom of a 9x13" baking dish.

baking dish with green sauce on the bottom

Add 3 tablespoons of the pork mixture to the center of a tortilla.

Roll the tortilla up in a cylinder shape and place directly in the sauced baking dish.

Continue until the baking dish is full. Pour the poblano cream sauce over top of the pork enchiladas and cover in aluminum foil.

enchiladas in a baking dish covered with green sauce

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.

Expert Tips

Make the poblano cream sauce and the pork and bean mixture the day before to save some time.
Save the extra beans to serve as a side, or use in other dishes like this Black Bean Dip from Once Upon a Chef.
Replace the cream with coconut milk (fully stirred) for a non-dairy option.
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.

Variations

You can use pinto beans instead of black beans. Refried beans will also work well;
This can be done with chicken or beef as well;
Add some extra spice to the poblano cream sauce by roasting a couple jalapenos (or other spicier pepper) with the peppers and pureeing them into the sauce.

enchiladas topped with sour cream in a baking dish

Make Ahead Instructions

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.

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.