How to Cook Enchiladas Verde in an Alto-Shaam Cook & Hold

by Alto- Shaam

Create tender pulled pork and a flavorful sauce simultaneously overnight for delicious enchiladas, all done in the Cook & Hold oven.


  • 1 Pork Shoulder, Boneless
  • 2 Yellow Onions, large diced
  • 5 Pounds Tomatillos, quartered
  • 5 Celery Stalks, large diced
  • 2 Jalapenos, quartered
  • 8 Garlic Cloves
  • 5 Bay Leaves
  • ½ Gallons Chicken Stock
  • 1 Cup Fresh Cilantro
  • 30 Fresh Corn Tortillas
  • 1 Pounds Chihuahua Cheese, shredded
  • Instructions

    Step 1

    Step 2

    Liberally season all sides with kosher salt and fresh cracked black pepper.

    Step 3

    Sear the pork on all sides.

    Step 4

    Step 5

    Step 6

    Combine the onion, tomatillos, jalapenos, celery, garlic, bay leaves and the chicken stock in a pot. Bring to a simmer and transfer it to a hotel pan.

    Step 7

    Place the pork into the pan along with the vegetables and stock. Cover with foil leaving the corner open so you can place the probe.

    Step 8

    Cook overnight at 250F. Set the probe cut-off to 175F and hold temperature to 165F.

    Step 9

    Remove the pork and carefully strain the liquid from the vegetables. Reserve the cooking liquid.

    Step 10

    Blend the cooked vegetables on high for 2 minutes.

    Step 11

    Add 1 cup of fresh cilantro and continue blending for 1 minute.

    Step 12

    Salsa verde!

    Step 13

    Prepare your work station for assembly. Thin out 2 cups of the salsa verde with 1 cup of the reserved cooking liquid. Place 1 cup of this mixture into the hotel pan where you will cook the enchiladas.

    Step 14

    Place the remaining 2 cups in a separate hotel pan. Use this to dip your tortillas before rolling to help keep them flexible.

    Step 15

    Step 16

    Top each tortilla with pork and Chihuahua cheese.

    Step 17

    Roll up the tortilla and place in the hotel pan.

    Step 18

    Ladle sauce over the enchiladas.

    Step 19

    Top with more Chihuahua cheese and cook in a preheated Cook & Hold at 325F for 1 hour.

    Step 20

    Step 21