Carnitas Casserole Verde

By ebdonahue

Ingredients

• 1 bag (16 oz.) frozen H-E-B Fully Cooked Pork Carnitas
• 1 jar H-E-B That Green Sauce, original or mild
• 1 c. (8 oz.) sour cream
• 12 corn or flour tortillas, cut or torn into bite-size pieces*
• 1 can H-E-B Borracho or Charro Beans, drained
• 1 can (15 or 16 oz.) yellow hominy or corn kernels, drained
• 2 c. (8 oz.) H-E-B Shredded Mexican Blend Cheese
• Optional Garnish: H-E-B Pico de Gallo, or Roasted Salsa, mild or hot

Preparation

Step 1

Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray. Set aside.

Heat carnitas according to package directions. Place carnitas, including any meat juices, in a mixing bowl (cut any large pieces in half). Add green sauce and sour cream, and stir to combine.

Spread tortilla pieces over bottom of prepared baking dish. Layer beans and hominy (or corn) over tortillas. Spoon meat mixture over top; sprinkle with cheese.