HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Green Pork, Corn, and Zucchini Enchiladas

Hatch chile season is here!  My grocery store roasts fresh Hatch chiles, and last summer I used the farm share tomatillos to can salsa verde.

I combined frozen shredded squash and corn with half a pound of ground pork to make a tasty green enchilada:

You can find the recipe here.

Views: 69

Comment by Jennifer on August 16, 2013 at 9:24am

Fresh Hatch chiles! I drool with jealousy—and also hunger over your enchiladas. Yum.

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