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pork enchiladas - green sauce or red sauce?

LuluTheMagnificent May 10, 2012 08:32 AM

I have pork left over from crockpot, want to make pork enchiladas, should I use green sauce or red? I'm thinking green since pork is white meat.

  1. Veggo May 11, 2012 07:52 AM

    Green sauce can be chili or tomatillo based, which are quite different, or a blend of the two. Green sauce voters here should specify which, IMO. Either has its fans.

    3 Replies
    1. re: Veggo
      Will Owen May 11, 2012 03:19 PM

      I always use both chiles and tomatillos, just because they get along so well. And I don't invite the cilantro-haters over, either.

      1. re: Will Owen
        LuluTheMagnificent May 12, 2012 05:20 PM

        re: cilantro haters: I will remember this. I am always trying to please or convert them.

        1. re: LuluTheMagnificent
          Will Owen May 13, 2012 05:27 PM

          Most can't be converted, and I'm convinced it's not their fault. It's just that their tasting apparatus is so tuned that cilantro doesn't just taste a tad soapy, but like SOAP. I know my first taste of it I was briefly repelled, then strangely charmed, then an avid partisan, because of that first soapy funkiness. Some people don't even taste that, but others taste nothing else.

    2. j
      jpc8015 May 11, 2012 04:54 AM


      1. s
        shallots May 10, 2012 06:29 PM

        If you had Carnitas, a tomatillo sauce with a melting Mexican cheese would make an excellent burrito quickly.

        1. p
          paul balbin May 10, 2012 05:12 PM

          If it is Hatch chili, green. If Chemayo, red

          1. dave_c May 10, 2012 09:53 AM


            3 Replies
            1. re: dave_c
              JerryMe May 10, 2012 09:55 AM

              I always use green for pork and chicken. Red I use for beef

              1. re: dave_c
                todao May 10, 2012 10:30 AM

                Ditto dave_c

                1. re: todao
                  LuluTheMagnificent May 10, 2012 08:59 PM

                  This is what I always thought too.

              2. c
                ChiliDude May 10, 2012 09:51 AM

                In New Mexico one may opt for green. I'm on the East Coast. I always opt for red. Either one can produce the desired heat.

                I think the state question of NM is "Red or Green?"

                3 Replies
                1. re: ChiliDude
                  dustchick May 10, 2012 05:24 PM

                  And my usual answer is "Both". Love sampling the sauces in NM. I was thinking that if I were the OP, I'd stew the pork in red sauce, but sauce the enchiladas themselves with green. Mmm...

                  1. re: dustchick
                    LuluTheMagnificent May 10, 2012 08:58 PM

                    This sounds like what I might do.

                    1. re: LuluTheMagnificent
                      Madrid May 11, 2012 06:43 AM

                      yeah, in NM they often serve both red and green, if you ask for "Christmas." I do like both.

                2. k
                  katecm May 10, 2012 09:46 AM

                  Definitely. Throw in some diced pineapple and cilantro if you have it handy.

                  3 Replies
                  1. re: katecm
                    LuluTheMagnificent May 10, 2012 08:56 PM

                    I have cilantro, where should I put the pineapple? This sounds interesting.

                    1. re: LuluTheMagnificent
                      katecm May 11, 2012 07:40 AM

                      Come to think of it, my original inclination was to chop it and mix it with the pork, but you could also make a pineapple and cilantro salsa to serve on top to brighten everything up.

                      1. re: katecm
                        LuluTheMagnificent May 12, 2012 05:28 PM

                        I am making these tonight and I'm just going to put them inside six enchiladas . YUM! I like pineapple on my pork tacos, but never thought about adding some inside enchiladas. Thank you!

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