Mexican Lasagna

Many years ago, I came across one of Rachel Ray’s recipes for a Mexican Lasagna. It was a little too complicated for me, so instead I ended up creating a Mexican pulled pork lasagne 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, I hope you love it too!

Mexican Lasagna Recipe

Ingredients:

1- 2 pounds shredded pork carnitas
1 or 2 cans hominy, drained
Salsa Verde 
3 avocados
2 limes or 4 tbsp lime juice
2 tablespoons honey
1 package large flour tortillas
1 pound CoJack cheese, shredded
Sour cream

Directions

Place the oven rack in the middle of the oven and preheat it to 400 degrees F.

Cook pork in a crockpot.  (Directions below)

Pit and scoop the avocado into a food 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. (Salsa verde recipe below.)

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 20 minutes until bubbly and cheese is brown.

Serve hot with sour cream.

Yield: 12

Mexican Lasagna

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This Mexican Lasagna is the perfect way to use up leftover carnitas.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1- 2 pounds shredded pork
• 1 or 2 cans hominy, drained
• Salsa Verde
• 3 avocados
• 2 limes or 4 tbsp lime juice
• 2 tablespoons honey
• 1 package large flour tortillas
• 1 pound CoJack cheese, shredded
• Sour cream
• 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
• 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

Instructions

Preheat the oven to 400 degrees F.

Cook pork in a crockpot. 

Pit and scoop the avocado into a food 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 20 minutes or until bubbly and the cheese is brown.

Recommended Products

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