This dish was one of those totally random kitchen accidents that came together as something awesome! Originally, I wanted to make pork enchiladas with salsa verde. However, my corn shells did not want to behave and work with me. The shells preferred to break. Ultimately, it was formed into a casserole after I almost threw them out the window. I was so happy when I took the first bite, and it was amazing!!! I guess it reminds me that some of the yummiest dishes are born from fixing our original plan. Enjoy!!!
2 lb pork tenderloin
1 1/2 cups chicken broth
1 can diced green chilies
1 clove garlic, minced
1 tsp adobo seasoning
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
1 1/2 cups monetary jack cheese, divided into 3 portions
4 oz cream cheese
18 small corn tortillas
sour cream, black olives, and diced tomatoes for garnish
Salsa Verde (adapted from Tyler Florence)
12 tomatillos, husked and rinsed
1 onion, quartered
1 tsp white vinegar
1/2 tsp cumin
1/2 tsp adobo seasoning
1/2 bunch of cilantro, chopped
pinch of salt
juice of 2 limes
Place pork, chilies, garlic, adobo, salt, pepper, 1/2 tsp cumin, and broth into a crockpot. Cook on high for 4-5 hours. Remove pork from crockpot and shred. Return meat to crockpot and turn off the heat.
Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender (I use an immersion blender, but a stand-up blender works as well), add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
Pre-heat over to 350 degrees. Add cream cheese to the pork and stir well. In a large greased casserole dish layout 6 corn tortillas. Layer 1/2 of the pork over the tortillas followed by 1/3 of the salsa, and 1/3 of the cheese. Place 6 more tortillas over the pork and salsa mixture. Layer the second half of the pork, 1/3 of salsa, and 1/3 of the cheese. Finish the casserole with another 6 tortillas and the remainder of the salsa and cheese. Cover with foil and bake for 30 minutes. Garnish with sour cream, olives, and tomatoes.
Labels: casserole, crockpot, mexican, pork