Instant Pot Sweet Pork, Black Bean and Cilantro Rice Enchiladas - Jessica Drossin Photography
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Instant Pot Sweet Pork, Black Bean and Cilantro Rice Enchiladas

Overview

It’s a detailed, time consuming recipe if you don’t manage your time properly. I know because the first time I made this, I didn’t have an overall strategy and it took me forever! Please see the Time Management suggestions, then get the details for each individual step below 🙂

Complete List of Ingredients:

  • 2.5 – 3 lbs pork ribs (I used baby back ribs, bone in)
  • Soft flour tortillas (10 pack)
  • Olive oil
  • Canola oil
  • Paprika
  • Chili powder
  • Garlic powder
  • Cumin
  • Oregano
  • Cayenne
  • Sugar
  • Salt
  • Pepper
  • Brown sugar 
  • Flour
  • 2 bottles of Mexican Coke
  • Apple cider vinegar (or white vinegar)
  • Tomato sauce
  • Salsa verde
  • Cream cheese
  • Sour cream
  • Onion
  • Garlic
  • Fresh lime
  • Fresh cilantro
  • Low-sodium chicken broth (or Better Than Bouillon)
  • 2 cans diced green chilies
  • 2 cans black beans
  • Uncooked, long-grain, white rice
  • Optional: Liquid smoke (I use hickory flavor)
  • Optional: Avocados
  • Optional: Lettuce
  • Optional: Pico de Gallo

Time Management:

  • Optional: Marinate ribs in Coke.
  • Step 1: Cook Ribs in the Instant Pot. Approximate time needed, 1 hour.
  • Step 2: Make Enchilada Sauce (if using homemade). Approximate time needed, 40 minutes.
  • Step 3: Remove Ribs from Instant Pot. Discard liquid and shred meat.
  • Step 4: Place shredded meat, 1/2 bottle of Mexican Coke, 1/2 cup of brown sugar, 1 can of diced green chilis and 10 oz of red enchilada sauce in crock pot. Stir to combine, the cover and place on “Slow Cooker” setting for 2 hours.
  • Step 5: While meat is slow cooking, prepare black beans according to recipe below.
  • Step 6: While black beans are simmering, begin to prepare Cilantro Rice recipe below.
  • Step 7: While black beans and rice are simmering/cooling, prepare Creamy Salsa Verde below.
  • Step 8: Preheat oven to 450.
  • Step 9: Remove meat from Slow Cooker, combine with half of the black beans and half of the cilantro rice.
  • Step 10: Spread 1/4 cup of enchilada sauce in the base of the pan you will use to cook the enchiladas.
  • Step 11: Add 1/8 of the mixture to the center of one tortilla and roll into the pan.
  • Step 12: Repeat until pan is filled with 8 tortillas.
  • Step 13: Pour Creamy Verde Sauce over the tops of tortilla rolls.
  • Step 14: Cover with 1 cup of freshly shredded Monterrey Jack cheese.
  • Step 15: Place in oven, uncovered.
  • Step 16: Prepare any desired toppings – chopped lettuce, guacamole, pico de gallo, etc.
  • Step 17: Bake for approximately 10 minutes until the cheese has melted.
  • Step 18: Allow to rest for 10 minutes, then serve with desired toppings.

 

Individual Component Recipes:

Shredded Pork Rib Ingredients:

  • 2.5 – 3 lbs pork ribs (I used baby back ribs, bone in)
  • 1 Tablespoon olive oil
  • 1 Tablespoon paprika
  • 1 Tablespoon chili powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1.5 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup, plus 2 Tablespoons brown sugar (divided)
  • 2 bottles of Mexican Coke (divided)
  • 1 Tablespoon of apple cider vinegar (or white vinegar)
  • 1 teaspoon liquid smoke (I use hickory flavor)
  • 1 can diced green chilies
  • 10 ounces red enchilada sauce ( Use store-bought or my recipe below)

Shredded Pork Rib Instructions

  • Optional: Marinate ribs in a ziplock bag with 1.5 bottles of Mexican coke for a couple of hours prior to cooking.
  • Step 1: Pat ribs dry with paper towels and remove membrane.
  • Step 2: In a small bowl, mix olive oil, 2 tablespoons of brown sugar, oregano, chili powder, garlic powder, onion powder, cayenne, salt and pepper into a paste and rub over ribs.
  • Step 3: Pour 1.5 bottles of coke, 1 tablespoon of vinegar and 1 teaspoon of liquid smoke (if desired) into instant pot.
  • Step 4: Add a trivet to the bottom of the instant pot to rest ribs above liquid. Place ribs in Instant Pot curling so bone side faces center, meaty side is facing out.
  • Step 5: Pressure cook on high for 25 minutes. Allow to slow release for 15 minutes. After 15 minutes of slow release, allow for quick release and open lid.
  • Drain the liquid out of the instant pot. I take the entire pot out, and pour the libs into a colander, draining the liquid but keeping ribs intact. Ribs should be falling off the.bone for easy separation.
  • Discard bones and place the rib meat back into the instant pot. Shred lightly with a fork.
  • Add remaining 1/2 bottle of Coke, 1/2 cup brown sugar, 10 oz of enchilada sauce, 1 can of diced green chilis (no draining) to the pot and place on slow cooker setting for 2 hours.
  • After two hours, shred and stir, then push “Sauté ” setting on Instant Pot. Allow liquid to come to a boil and thicken.

Red Enchilada Sauce Ingredients:

  • 1/4 cup canola oil
  • 2 Tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8oz) can of tomato sauce
  • 1.5 cups low sodium chicken broth (or 1.5 teaspoons Better Than Bouillon and 1.5 cups of water)

(Leftover sauce can be refrigerated for two days).

Red Enchilada Sauce Instructions:

  • Step 1: Heat canola oil in a saucepan over medium heat.
  • Step 2: Once oil is shimmering, whisk in flour.
  • Step 3: Whisk in chili powder, garlic powder, onion powder, cumin, salt and pepper.
  • Step 4: Slowly pour in tomato sauce, constantly whisking.
  • Step 5: Slowly pour in chicken broth, constantly whisking. (Or 1.5 teaspoons Better Than Bouillon and 1.5 cups of water)
  • Step 6: Bring to boil.
  • Step 7: Reduce heat to simmer, stir occasionally, and allow sauce to thicken, uncovered, for 20 minutes.

Black Bean Ingredients:

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 (16 oz) can black beans
  • 1/2 cup chicken broth (or 1.5 teaspoons Better Than Bouillon Low Sodium and 1.5 cups of water)
  • 1/2 cup chopped cilantro
  • 1.5 teaspoon cumin
  • 1 teaspoon salt

Black Bean Instructions:

  • Step 1: Heat oil over medium in a small dutch oven or pan.
  • Step 2: Add chopped onion and cook until translucent. Add minced garlic and stir until fragrant, about 1 minute.
  • Step 3: Add black beans and chicken broth. Heat on high until it begins to boil, then reduce heat heat.
  • Step 4: Add cilantro, cumin and salt. Stir, Reduce temperature and simmer, stirring occasionally, for 20 minutes.
  • Step 5: Garnish with more cilantro if desired.

 

Cilantro Rice Ingredients:

  • 1.5 cup rice uncooked, long-grain, white rice
  • 1 teaspoons butter
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 Tablespoons lime juice
  • 1/2 teaspoons sugar
  • 3 Tablespoons chopped cilantro
  • salt (to taste)

Cilantro Rice Instructions:

  • Step 1: Rinse rice until water runs clear.
  • Step 2: Melt butter in a sauce pan over medium high heat, stir in garlic and allow to saute for 1 minute. Stir in rice and allow rice to toast for a minute or two. Add chicken broth. Bring to a boil.
  • Step 3: Cover and reduce heat to simmer for 20 minutes.
  • Step 4: Mix lime juice, sugar and cilantro together, pour over rice mixture, then stir and fluff with a fork until combined.
  • Step 5: Add salt to taste.

Creamy Verde Sauce Ingredients:

  • 4 ounces diced green chilies
  • 8 ounces salsa verde
  • 1/2 cup chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 Tbsp cream cheese
  • 2 Tbsp sour cream

Creamy Verde Sauce Instructions:

  • Step 1: Add all ingredients to a sauté pan and turn up the heat to boil.
  • Step 2: Reduce heat, add cream cheese and sour cream and stir until combined.
  • Step 3: Allow to simmer uncovered for 20 minutes.

 

Assemble Enchiladas:

  • Step 1: Preheat Oven to 450 degrees.
  • Step 2: Spread 1/4 cup of enchilada sauce over the bottom of a baking pan.
  • Step 3: Place 2 Tbsps pork, 2 Tbsps beans, 1 Tbsp shredded cheese in center of each tortilla and roll up.
  • Step 4: Repeat until the pan is full.
  • Step 5: Pour Creamy Verde Sauce over enchiladas, then top with 1 cup shredded Monterrey Jack Cheese.
  • Step 6: Bake for approximately 10 minutes or until cheese has melted.
  • Step 7: Remove from oven and allow to cool for 5 minutes.
  • Step 8: Serve with your choice of slices of avocado or guacamole, lettuce and/or pico de gallo.

 

 

 

 

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Instant Pot Sweet Pork, Black Bean and Cilantro Rice Enchiladas

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