I was so excited to have a Mexican Lasagna recipe using things I have already made. I make salsa verde on a regular basis as well as crockpot carnitas aka shredded pork. I combine them to make tacos, but with this Mexican Lasagna I have a whole other use for both. This Tex-Mex recipe is so delicious!
1- 2 pounds shredded pork (recipe below)
1 or 2 cans hominy, drained
Salsa Verde (recipe below)
2 limes or 4 tbsp lime juice
2 tablespoons honey
1 package large flour tortillas
1 pound CoJack cheese, shredded
Place oven rack in middle of oven and turn on the broiler or place oven on 400 degrees F.
Cook pork in a crockpot. (Directions below)
Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the salsa verde.
In a baking dish layer sauce, tortilla, meat and hominy, cheese, tortilla, sauce, meat and hominy, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown.
Serve hot with sour cream.
Salsa Verde Recipe
10 – 12 medium to large tomatillos
2 jalapeños (3 or more depending on how much spice you like.)
1/2 an onion
1/2 cup cilantro
1 tsp cumin
1/2 tsp pepper
1 TBSP chicken seasoning
Peel the husk off the tomatillos and wash thoroughly. Boil the tomatillos, jalapeños with stems removed, and onion until soft. Once the tomatillos, jalapeños, and onion are soft, remove them from the water and put into a blender. Add cilantro, cumin, pepper, and chicken seasoning and blend well. Salt and pepper to taste.
3 lbs or more pork loin
1 tbsp bay leaves
1 tbsp ground cumin
1 tbsp salt
1 tbsp pepper
1 tbsp Knorr chicken seasoning
1 cup water
Place water in the bottom of the crockpot, then lay pork loin in. Top pork with all the seasonings and cook 4 – 6 hours on high. When the pork is done cooking, shred with two forks. You will know it is done when it shreds easily.