ROASTED PORK ENCHILADAS Serves 6. For the pork: 3 lbs pork shoulder (boston butt), trimmed and cut into 3/8" cubes, bone reserved if any 3/4 c red onion, diced 3/4 c white onion, diced 3 tbs vegetable oil 1 tbs soy sauce 1/2 tsp garlic powder or 1 tsp minced garlic 1/2 tsp ground cumin 1/4 c chilli sauce - or - 2 tbs water 1 tbs tomato paste 1/2 tsp red pepper 1 tsp red wine vineger 1 tsp sugar -optional- 8 fresh Anaheim or Poblano chillies salt pepper Heat oven to 300 degrees. If using chillies, char over a gas flame or under broiler until black. Place in plastic bag for 10 minutes, then peel, seed and dice (roast chilles for sauce at the same time). Heat the oil in a dutch over over high heat. Add onion and cook until broen, about 15 minutes. Add the pork and 1/4 tspn salt. Cook until very little of the liquid remains, about 20 minutes. Add the soy sauce, garlic, cumin, chili sauce and optional chillies. Cover and place in oven. Roast for 2 hours, checking periodically. If the contents are too dry, add water a few tbsp at a time. For the sauce: 2 14oz cans low sodium chicken broth 2 14oz cans diced tomatos, drained well 1 c white onion, diced 2 fresh Anaheim or Poblano peppers 1/2 tsp garlic powder, or 1 tsp minced garlic 1/2 c sour cream 1 tbsp lime juice -optional- 1/4 c chopped fresh cilantro 1 jalapeno chili, seeded and chopped (wear gloves) salt pepper Combine broth, drained tomatos, onion, garlic and optional jalapeno in a saucepan. Simmer over medium heat until reduced to about 2 cups, about 30 minutes (add bone reserved from pork shoulder if present). Pepper to taste when nearly reduced. Meanwhile, roast the peppers over a gas burner or under the broiler until black all over. Place the peppers in a plastic bag for 10 minutes, then peel, seed and coarsly chop. Set aside. Place contents of saucepan, roasted peppers and optional cilantro in a blender or food processor and blend until smooth. Transfer to a bowl and let cool slightly. Whisk in sour cream and lime juice. Salt to taste. For the enchiladas: 24 8" corn tortillas 12 oz shredded cheese, asadero or monterey jack 1 c diced onions Preheat oven to 350. Heat 6-8 tortillas at a time in microwave on high for 1 minute. Working with 1 tortilla at a time, dip in sauce, shaking excess off. With the tortilla laying flat add 1/2 - 1/ 3c pork, 1 tbsp diced onion and 1 tbsp cheese. Roll and place in a 9x13 baking pan, 8 to a pan. Divide remaining sauce and cheese over all enchiladas. Bake uncovered for 15-20 minutes.