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pork enchiladas - green sauce or red sauce?

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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.

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

    3 Replies
    1. re: katecm

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

      1. re: LuluTheMagnificent

        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

          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!

    2. 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

        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

          This sounds like what I might do.

          1. re: LuluTheMagnificent

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

      2. Green.

        3 Replies
        1. re: dave_c

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

          1. re: dave_c

            Ditto dave_c

            1. re: todao

              This is what I always thought too.

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

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

              1. Green

                1. 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

                    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

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

                      1. re: LuluTheMagnificent

                        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.