Aztec Pie

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This rich casserole is reminiscent of that old texas favorite, king ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole. From texas monthly magazine.

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Steps

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Remember that you will need to cook the pork before preparing the rest of the casserole.

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Heat 2 tablespoons of the corn oil in a saut pan over medium heat and cook the onions until soft.

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Add the garlic , poblano , and tomatillos and let them cook for about 10 minutes , stirring frequently , until the poblano is soft.

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Add the chicken stock and bring to a boil , then reduce heat to low and cook for 10 minutes.

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Add cream and cook for 5 more minutes.

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Pure the poblano sauce in a blender until smooth , strain , and return to the pan.

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Season with salt and reduce some more if necessary.

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Sauce should coat the back of a spoon.

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Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.

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Drain on paper towels.

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Preheat oven to 350 degrees.

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Place 6 tortillas on the bottom of a shallow baking or casserole dish.

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Cover the tortillas with half of the shredded pork , ladle on half the sauce , and sprinkle with half of the cheese.

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Repea.

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Ingredients

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pork butt, corn oil, onion, garlic, poblano chiles, tomatillos, chicken stock, heavy cream, salt, corn tortillas, gouda cheese, cilantro, sour cream