Trim fat from pork. In a Dutch oven, combine pork, chicken broth, onion, garlic and spices. Cover and cook on low heat 10 – 11 hours.
Remove pork from the Dutch oven. Pull into small chunks. Set aside.
When ready to make the enchiladas, preheat oven to 400 F. Ladle 1 cup of mole sauce into the bottom of a 9” baking dish.
On each corn tortilla, place two spoonfuls of pulled pork and 1 ounce of cheese toward one side. Roll up tightly and place in the baking dish, seam side down. Pack them into the dish tightly. Ladle the remaining mole sauce over the top.
Cover in foil and bake 20 minutes. Remove foil, sprinkle remaining cheese over the top, and bake an additional 5 minutes. Garnish with cilantro, jalapenos, cilantro and green onion.
These enchiladas can be assembled ahead of time, as our stoneware goes easily from the freezer to the oven to the table. Assemble the enhiladas, then cover in foil and freeze. When ready to bake, remove from the freezer and let thaw 15 minutes. Place in a cold oven, then bring the temperature to 400 F. Once the oven has reached the proper temperature, bake 20 – 25 minutes. Check with a skewer or knife to be sure the enchiladas are warmed through. Remove foil, sprinkle with cheese, and bake an additional 5 minutes.