Pork, pasilla and sour cream enchies

Crap. I totally meant to take a picture of the finished product. But they came out of the oven and Bubba was hollering about something and then I was starving and Chad was starving and we ate massive amounts of them and the next day we shoved some more into our hungry little gullets and now there's none left. Enjoy a pic of my precious child instead. Then let's focus on what's really important. These. were. to die for.

Most expats, whether they love or hate the Lone Star State, have one or two things they really really miss about it. HEB, Big Red, floating the Frio...

Anyone who has had more than four conversations with me knows that I'm obsessed with Sonic drinks with lots of crunchy ice. Four Sonics in Washington = massive cravings for these at all times. Running a really close second to syrupy sweet goodness is a platter of sour cream chicken enchiladas.
Platter, of course, includes a triangle of refried beans; buttery, tomato-y rice dotted with peas and carrots, and a heaping portion of white enchiladas with a sprinkle of cheddar over the top. Rolled tortillas peek out the side, chunks of chicken spilling out. Juicy meat is spiced with tangy green chiles and cumin. It's the perfect comfort food. And as simple as it seems, I have yet to find anything resembling it in Warshington. I've made a pretty mean version on my own for years now, the recipe taken from Lone Star Legacy. I subbed pork for this attempt. Simmering bone-in chops with dried pasilla peppers in chicken broth, onions, cilantro and garlic resulted in a much tastier filling and subsequent sauce. Really powerful extra sharp Tillamook cheddar and hefty smears of sour cream don't hurt, either. You can get big 'ol bags of dried pasilla peppers in the Mexican food section of the grocery store.

Pork, pasilla and sour cream enchiladas
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 bunch cilantro, chopped
3 (approximate) cups chicken broth
3 bone-in pork chops
2 dried pasilla peppers, stems and seeds removed and cut into big chunks
2 cups sour cream, divided
1 tsp. cumin
1 tsp. chili powder
salt and pepper to taste
2 cups grated cheddar - the sharper the better
10 corn tortillas
oil for frying

In large saucepan with lid, saute onions on high in a small glug of olive oil. Cook until onions are soft, stirring frequently. Add garlic and cook a minute more. Toss in the peppers and cilantro and add about a cup of broth. Nestle the pork chops into this, and add more broth until the chops are almost submerged. Reduce heat to low and simmer for an hour or so. Turn the pork once to ensure that the meat is cooked through. Remove the pork chops and let rest on a plate. Remove peppers and discard. Turn the heat on the liquid to high and boil for about 20 minutes, or until liquid is reduced to half. Stir in one cup of sour cream, cumin and chili powder. Taste for salt and pepper.
While liquid is boiling, carefully cut the meat from the bones and coarsely chop. Put pork in a small bowl with a cup of the sauce. Stir to combine and set aside.
Heat oil in a wide pan on high. Fry tortillas (two or three at a time) for 30 seconds on each side. All you're doing here is softening the tortillas so they don't break during assembly. Don't cook until crispy. Let drain on paper towels.
Spread half a cup of sour cream on the bottom of a 9x13 baking dish. Spoon a tablespoon of the pork filling onto the center of the tortilla and sprinkle with a tablespoon of cheese. Roll the sides in and place seam-side down in the baking dish. You should be able to cram 2 rows of four, plus two enchiladas on the end. Pour remaining sauce over the top, then spread the remaining half-cup of sour cream over all of this, ensuring that no tortillas are exposed. Sprinkle remaining cheddar evenly over the top.

Bake at 350 for 20 or 30 minutes, or until cheese has browned a bit on top and the enchiladas are bubbling. Serve with fresh lime wedges, fresh cilantro and a Sonic drink!