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Pork-Tortilla Casserole
(Chilaquiles de Puerco)

Ingredients



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.


Other Southwestern beef and pork recipes you may like...

Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling
Fritos Pie


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