Ingredients
- 2-3 tablespoons extra-virgin olive oil
- 1 pound ground pork
- 1.5 tablespoon ground cumin
- 1.5 tablespoon ground coriander
- Salt and freshly ground black pepper
- 2 (15-ounce) cans white hominy, rinsed
- 1 large onion, chopped
- 4 cloves garlic, grated or chopped
- 1-2 jalapeno peppers, chopped (depending on spice level)
- 5-6 large tomatillos (7-8 if small), peeled and coarsely chopped
- A handful cilantro of leaves
- 1 avocado
- 1 limes
- 1 tablespoon honey
- 1 package large flour tortillas
- 2 cups shredded Mexican cheese
- Sour cream, to pass at table based on preference
Preparation
Step 1
Place rack in oven in middle of oven and set oven to 400 degrees F.
Cook pork in a skillet over medium-high heat. Crumble up as it browns. While pork browns, season the meat with cumin and coriander. Once browned evenly, stir in hominy and reduce heat to simmer.
While meat cooks heat 2 tablespoons olive oil in a sauce pot, add onions, tomatillos, garlic and peppers, season with salt and pepper and sauté until softened 5 to 6 minutes. Place cilantro, avocado, lime juice, sautéed mixture above, and honey in food processor and process until smooth. We always taste at this time to see if it needs anything else.
In a baking dish layer tortillas, sauce, meat/hominy mixture, cheese, tortillas, sauce, meat/hominy mixture, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 10-12 minutes until bubbly and cheese is brown. Pass sour cream at the table. (We typically have extra sauce leftover which goes excellent with tortilla chips.)