Second Sunday San Antonio... April Round-Up

Welcome to the first round-
up of Second Sunday San Antonio, a monthly event where we cook a recipe from my new cookbook, Foods and Flavors of San Antonio. This month we made Mexican Pork Chops, my favorite recipe in the cookbook because it's quick, easy, and most of all, it's really, really delicious!

Tiersa, Chef Bliss, helped me launch Second Sunday San Antonio last month during my Fiesta of Foods and Flavors by being the first foodie to make the Mexican Pork Chops.

She enjoyed it so much that she also made the Mexican Chicken Chops version a week or so later.

Karen, Domestic Muse, being a true foodie, couldn't help but fool around with the recipe, changing it to suit her taste and serving it with some delicious sides of Cuban-Style Yellow Rice and Brushed Eggplant.

Of course, I made Mexican Pork Chops, too, since it is my favorite recipe.

Heather, Girli Chef, made Mexican Chicken Chops, serving it with a generous dollop of sour cream, a side of refried beans, and a lime for squeezing over everything. She's in the midst of a move right now but still has time to cook Tex-Mex. You go, girl!

Carole, Hey Mom, What's for Dinner Tonight? made Mexican Pork Chops, serving them with a fresh citrus salad.

Since Chef Bliss was the first foodie to post, she gets to choose the recipe we'll all make for next month and she chose Pork Enchiladas with Tomatillo Sauce.

• 1-1/4 lb. pork shoulder, diced
• 2 tbsp. vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 2 serrano peppers, stemmed, seeded, and finely chopped
• 2 cups drained canned tomatillos
• 6 (6-inch) corn tortillas, warmed
• 3/4 cup grated Mexican blend cheese

Add the diced pork to a medium-size saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 40 minutes. Drain, let cool, then shred with two forks.

Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking
dish with nonstick cooking spray. Set aside.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic. Cook for 3 to 4 minutes.

Add the serrano peppers and the tomatillos. Cook, stirring constantly, until the tomatillos begin to break up. Reduce the
heat and simmer for 10 more minutes. Let cool slightly, then
puree in a blender.

Spoon equal amounts of the shredded pork on the center of each tortilla and roll it up. Place it seam side down in the prepared baking dish.

Pour the sauce over. Sprinkle with cheese. Bake for 25 to 30 minutes or until the cheese bubbles.

We'd love to have you cook with us for next month's Second Sunday San Antonio. The round-up will be posted on May 10th. Make the recipe (tweak it if you like) and post the picture of the dish on your blog, along with the badge and a link to this post (you don't need to include the recipe). Send me an email at gloriachadwick@gmail.com with the link to your post. If you're the first one to make and post Pork Enchiladas with Tomatillo Sauce, you get to choose the recipe we'll all make next month.