AZTEC PIE

Steps:

• Remember that you will need to cook the pork before preparing the rest of the casserole.
• Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
• Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
• Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
• Add cream and cook for 5 more minutes.
• Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
• Season with salt and reduce some more if necessary.
• Sauce should coat the back of a spoon.
• Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
• Drain on paper towels.
• Preheat oven to 350 degrees.
• Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
• Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
• Repeat with a second layer.
• Cover and cook for 35 minutes, then uncover and lightly brown on top.
• Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.