Ingredients

• 8 (6-inch) corn tortillas, preferably day-old
• 1 (2 pound) boneless pork shoulder, cut into 1 1/2-inch cubes
• 2 medium white onions, thinly sliced lengthwise
• 1 teaspoon salt
• Water
• Lard or vegetable oil
• 2 fresh poblano chiles, roasted, peeled, seeded, de-veined and chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 (14 ounce) can tomatillos, undrained, coarsely chopped
• 1 cup whipping cream
• 1/4 cup coarsely chopped fresh cilantro
• 1 cup shredded Chihuahua or Monterey Jack Cheese
• 1 cup shredded mild Cheddar cheese
• 5 or 6 tomato slices, cut into halves
• 1/2 cup crema or sour cream
• Fresh cilantro sprigs

Instructions

1. Stack tortillas; cut in half, then cut crosswise into 1/2-inch wide strips. Spread loosely on wire rack; let stand for 1 to 2 hours to dry slightly.
2. Combine pork, 1 onion and salt in large saucepan; add water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 hours.
3. Melt enough lard in deep, heavy, large skillet to 1/2-inch depth. Heat to 375 degrees F; adjust heat to maintain temperature.
4. Fry tortilla strips in lard, about a at a time, stirring and turning occasionally, until crisp, about 1 minute.
5. Remove with slotted spoon; drain on paper toweling.
6. Heat 2 tablespoons lard in 10-inch skillet over medium heat until hot. Add remaining onion. Sauté until soft, about 4 minutes.
7. Add chiles, garlic and cumin; sauté for 1 minute.
8. Stir in undrained tomatillos. Heat to boiling; reduce heat to low. Simmer, covered, 15 minutes.
9. Add whipping cream to skillet; cook, uncovered, over medium-high heat, stirring frequently, until mixture is reduced to 2 2/3 cups, 10 to 12 minutes.
10. Stir in chopped cilantro.
11. Heat oven to 375 degrees F.
12. Mix cheeses in small bowl.
13. Drain pork; using 2 forks, pull into coarse shreds.
14. Spread 1/2 of tortilla strips in greased, shallow 2 1/2-quart casserole.
15. Add layers of 1/2 each pork, cream mixture and cheeses in that order.
16. Repeat all layers.
17. Bake until hot throughout and golden on top, 25 to 30 minutes.
18. Garnish with tomato slices, crema or sour cream and cilantro sprigs.