- pork loin (about 2.25 pounds)
- 1 can (10 ounces) red enchilada sauce
- 1 chicken flavor ramen noodles seasoning packet
- Cook pork for several hours in a crockpot with the seasoning packet (not the noodles!) and enchilada sauce. NOTE: This will make enough meat for TWO batches of the recipe. Freeze the other portion to have on hand for a quick meal for a later time, or take a meal to someone.
Step Two (pull the pork apart)
- 1 1/2 cups sour cream
- 1 can (7 ounces) diced green chilis
- When the pork is tender and easily shreds, then using two forks, shred the pork, leaving small shreds, without any big chunks of meat. Add the green chilis and sour cream.
Step Three (assembling)
- 1 package of 10 corn tortillas
- HALF of the pulled pork mixture, warmed for assembly (if you refrigerated it previously)
- 1 can charro beans (can substitute for any other kind of beans), drained
- 1 can hominy (or corn), drained
- 1 jar (11 ounces) HEB "That Green Sauce" (alternate creamy green sauces would work)
- 8 ounces freshly grated Colby Monterey Jack blend cheese
- Spray a non-stick cooking spray on the bottom of a 9" x 13" casserole pan, then tear the tortillas apart and layer evenly over the bottom. Carefully spoon the pork mixture onto the tortillas, followed by the drained beans and hominy, then the green sauce, and topped with the cheese. Bake in a preheated oven at 375 degrees for 20 to 30 minutes.
- 2 avocados, diced
- 1 pint grape tomatoes, diced
- 1 small onion, diced
- Prepare the avocados, tomatoes and onions, by dicing them uniformly, then add salt and pepper. Serve on top of the casserole.
Freeze the other half of the pulled pork mixture to use another time.