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!
Mexican Lasagna
Ingredients:
1- 2 pounds shredded pork (recipe below)
1 or 2 cans hominy, drained
Salsa Verde (recipe below)
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 oven rack in middle of 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.
Mexican Lasagna
This Mexican Lasagna is the perfect way to use up leftover carnitas.
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.
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Salsa Verde Recipe
Ingredients:
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
Directions:
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.
Crockpot Carnitas
Ingredients:
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
Directions:
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.
More Tex-Mex Recipes
Crockpot Chicken Posole Freezer Meal
I altered this recipe a little and it turned out amazing!! Instead of just hominy I mad a hominy salsan(;3 cans of hominy, 1 bunch of cilantro, 1 yellow onion, 4 jalapeños and some lime juice.) And instead of the salsa verde qith the avocado I used herdez guacamole salsa.