Pork Enchiladas in Mulato Pine Nut Sauce

Directions

1. Heat a dry 5- to 6-qt. Dutch oven over medium-high heat. Add chile peppers; toast 2 minutes or until fragrant and slightly darkened, turning frequently. Add next five ingredients (through black pepper). Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Transfer mixture to a food processor or blender. Add honey and soy sauce. Cover and process or blend 2 to 5 minutes or until smooth. Return to Dutch oven. Bring to boiling. Stir in meat; reduce heat. Simmer, covered, 1 1/2 to 2 hours or until meat is tender. Remove meat, reserving broth mixture. Shred meat using two forks.
3. Preheat oven to 350 degrees F. Grease a 3-qt rectangular baking dish. For sauce, skim fat from broth mixture. Add half-and-half. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes or until slightly thickened. Season to taste with salt and additional black pepper.
4. Divide meat and cheese among tortillas; roll up. Place, seam sides down, in prepared baking dish. Top with sauce and, if desired, additional cheese. Bake 30 minutes or until heated through. If desired, sprinkle with additional toasted pine nuts and rosemary.