This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole.

1 1/2 cup cooked and shredded pork butt
1/8 cup corn oil
1/2 cup diced onion
1 tablespoon minced garlic
5 poblano chiles, seeded and chopped
5 tomatillos, chopped
1 cup chicken stock
1 cup heavy cream
salt to taste
12 corn tortillas
1 1/2 cups mild Gouda cheese
1/2 cup chopped cilantro (for garnish)
1/2 cup sour cream (for garnish)

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. Serves 9 to 10.