Skip to main content

Pulled Pork with Corn Tortillas Casserole

Step One (slow cook pork)
  • 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.
Step Four (garnishing)
  • 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.


Francie said…
That looks so yummy! Can't wait to try this. It has been a while, but yours is still one of my favorite blogs. :)

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…