Butte Produce & Supply, Co.

Established in 1966, Butte Produce has a long history of serving Butte and the surrounding areas. Our new stream-lined web site is easier to navigate, and you'll be able to browse our large inventory better than ever before.
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Featured Product

Daily's Meats

Butte Produce has added a full line of Daily's hams and breakfast sausages along with the great Daily's bacon products. Please call or ask your sales representative about our special rebate.

Proud distributor of Pocahontas Foods

Featured Recipe

[Recipes]

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Pork Verde Enchiladas
Give this great ethnic recipe a try! Thanks to Fresca Mexican Foods, Inc. check out our line of Fresca products here at Butte Produce & Supply.

Ingredients

3 lbs. boneless pork shoulder ( trimmed and diced in 1 inch cubes)
2 tsp. + 1 tsp. kosher salt
1 tsp. ground black pepper
10 Tomatillos (husk removed)
1 Tbs. olive oil
1/4 cup fresh cilantro leaves
1 Tbs. roasted garlic puree
1 Tbs. Canola oil
1 red bell pepper (diced fine)
1/2 red onion (diced fine)
1 jalapeno (diced fine)
1 tsp. ground cumin
1 tsp. ground cinnamon
Juice of one lime
zest of lime
1 cup of pork stock
2 ears corn (cut from cob)

Method: Pre heat oven to 350 degrees. Coat tomatillos with the olive oil and 1 tsp. of the kosher salt. Place on a baking sheet and roast tomatillos for 15 minutes or until soft. Remove the tomatillos and set aside to cool for twenty minutes. Place the tomatillos in a food processor with the cilantro and the roasted garlic puree and puree till smooth. Set aside.

In a large thick bottomed skillet heat the canola oil until just before the smoke point. Add the pepper, Jalapeno, and onion and saute until tranlucent. Season the pork with salt, pepper, cumin, and cinnamon then add it to the pan and saute until seared. Deglaze the pan with the lime juice then add the pork stock and the pureed tomatillo mixture. Reduce the heat to a very low simmer, lid the pan and allow to cook for 2 hours while stirring every 20 minutes. When the pork is fork tender stir in the corn and remove from the heat.

To form the enchiladas:

Prepared Pork

12 Fresca Tortillas (Use your favorite flavor)

(Cilantro Basil and Salsa tortillas are the preferred)

2 cups shredded Ballard Dairy cheddar cheese

Cilantro leaves

6 lime wedges

Method: Preheat oven to 350 degrees. Strain the sauce off the pork. Warm the tortillas on a flat griddle and place them on a work surface. Distribute the pork into the tortillas, roll them, and place them in a glass or ceramic baking dish with a thin layer of the sauce covering the bottom. Ladle the rest of the sauce over the enchiladas and sprinkle the cheese over the top. Bake for 20 minutes, remove from the oven and allow to cool slightly before serving. Garnish with fresh cilantro leaves and lime wedges.

Suggestion: To make this great menu serving even more special, add 1- 1.5oz. of your favorite Chili Verde sauce per serving. Spread evenly over enchiladas.