Pulled pork chile verde green enchiladas

Pat the pork chunks dry and season both sides with salt and black pepper; coat both sides with flour, pressing it on.

Heat a little oil in a pressure cooker on the saute setting (or on the stove top).

Sear the pork in batches, 3 minutes per side; remove.

Saute half an onion for a couple of minutes; return the meat.

Add 12 oz hot chilies, 1 cup chicken broth or water and the spices; cover and pressure cook on high 55 minutes.

Remove and shred the meat, return it to the pot to stay hot, and skim the fat from the top of the broth.

Put well-rinsed tomatillos and serrano chiles in a saucepan, cover with water and bring to a full boil over high heat.

Transfer to a blender with half a cup of green chilies, half an onion, 3 garlic cloves, a handful of cilantro, half a teaspoon of cumin, oregano and salt; blend with 1 cup water until smooth.

Dry the saucepan, heat a little oil over medium, add the sauce plus a little water rinsed from the blender, bring to a simmer, taste for salt and keep hot on the lowest setting.

Fry each corn tortilla lightly in hot oil until it blisters, about 5 seconds (or warm on a comal).

Spoon sauce onto the serving plate; fill each tortilla with meat and queso Oaxaca, roll and place on the plate.

Top with more sauce, crema mexicana and queso fresco; serve with rice on the side.