Recipes from Mexico :: Mexican Main Dishes Meat
8 (6-in.) corn tortillas, preferably day-old
1 (2 pound) boneless pork shoulder, cut into 1 1/2-in. cubes
2 med. white onions, thinly sliced lengthwise
1 tsp. salt
Water
Lard or canola (or other vegetable) oil
2 fresh poblano chiles, roasted, peeled, seeded, de-veined and chopped
1 clove garlic, minced
1/2 tsp. ground cumin
1 (14 ounce) can tomatillos, undrained, coarsely chopped
1 c. whipping cream
1/4 c. coarsely chopped fresh cilantro
1 c. shredded Chihuahua or Monterey Jack Cheese
1 c. shredded mild Cheddar cheese
5 or 6 tomato slices, cut into halves
1/2 c. crema or sour cream
Fresh cilantro sprigs
Stack tortillas; cut in half, then cut crosswise into 1/2-in. wide strip. Spread loosely on wire rack; let stand 1 to 2 hours to dry slightly.
Combine pork, 1 onion and salt in large saucepan; add water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 hours.
Melt enough lard in deep, heavy, large skillet to 1/2-in. depth. Heat to 375 degrees fahrenheit; adjust heat to maintain temperature. Fry tortilla strips in lard, about a at a time, stirring and turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling.
Heat 2 Tbsp. lard in 10-in. skillet over med. heat until hot. Add remaining onion. Sauté until soft, about 4 mins. Add chiles, garlic and cumin; sauté 1 minute. Stir in undrained tomatillos. Heat to boiling; reduce heat to low. Simmer, covered, 15 mins. Add whipping cream to skillet; cook, uncovered or without a lid, over med.-high heat, stirring frequently, until mixture is reduced to 2 2/3 (two and two-thirds) c., 10 to 12 mins. Stir in chopped cilantro.
Preheat oven to 375 degrees fahrenheit. Mix cheeses in small bowl. Drain pork; using 2 forks, pull into coarse shreds. Spread 1/2 of tortilla strips in greased, shallow 2 1/2-quart casserole. Add layers of 1/2 each pork, cream mixture and cheeses in that order. Repeat all layers. Bake until hot throughout and golden on top, 25 to 1/2 an hour.
Garnish with tomato slices, crema or sour cream and cilantro sprigs.
