8-10 large flour tortillas
Bottled enchilada sauce
Cilantro
Green onions
Sour cream
Cojita cheese, shredded (substitute cheddar cheese)

Place the pork country-style ribs in a deep, heavy stockpot. Add the chicken stock and enough water to completely cover the pork. Add the garlic, and stir in the chili powders, black pepper and salt.

Cover the pot and bring the mixture to a low simmer over medium heat.

Let the pork braise in the liquid for at least 6 hours and up to 8 hours.

Remove the pork from the braising liquid.

Using your hands, “pull” the meat into strands and place in a bowl.

Stir about ½ cup of enchilada sauce into the pork.

Heat the oven to 400F/204C.

Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce around so it coats the bottom of the entire dish.

Place a flour tortilla flat on a work surface. Spoon some of the pork onto the middle of the tortilla. Roll up the tortilla and place it in the baking dish.

Continue to fill tortillas with pork, roll them up, and place them in the baking dish.

When the baking dish is full of rolled tortillas, spoon more enchilada sauce on top of the tortillas so that they are fully covered with sauce.

Bake the tortillas in the oven for about 20 minutes or until heated through.

To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the enchilada. Garnish the plate with cilantro, chopped green onions, sour cream and cheese.