Posole Mexican Lasagna

By mrshermes2002

Ingredients

• 2 tbsp EVOO
• 2 lbs ground sirloin
• 1 tbsp cumin
• 1 tbsp coriander
• Salt/pepper
• 15oz can hominy
• 1 large red onion, chopped
• 4 cloves garlic, grated
• 15 small tomatillos, shell removed and coarsely chopped
• Handful cilantro leaves
• 3 avocados
• 2 limes, juiced and zested
• 2 tbsp honey
• 10 large (burrito size) four tortillas
• 2 cups Pepper jack cheese, shredded

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees.

Heat EVOO in a skillet over medium-high heat. Add sirloin and crumble as it browns. Season the meat with the cumin, coriander, salt and pepper. Stir in hominy and reduce heat to low.

While the meat cooks, heat more EVOO in a sauce pot. Add onions and cook until tender. Add the garlic and cook 1 minute more. Season with salt and pepper.

Place tomatillos and cilantro in a food processor and blend until almost smooth. Add the tomatillos to the onions and garlic. Simmer for 5-6 minutes.

While the tomatillos are simmering, pit the avocados and scoop the flesh into the food processor. Add the lime juice, zest and honey to the food processor. Puree until smooth. Season with a little salt. Stir the avocado mixture into the tomatillos and heat for 2 minutes.

Place 2 tortillas on the bottom of a baking dish. Layer with meat mixture, cheese and tomatillo sauce. Add 2 more tortillas and layer in the same manner until you are left with tortillas on top. Top with a thin layer of cheese and bake in the oven for 5-6 minutes until cheese is melted.