Pork Enchilada Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork roast - (to 3 lbs) - trimmed, and
		Cut into 1/2" to 3/4" cubes
2 tablespoons	30ml	Vegetable oil
1		Diced tomatoes
7 oz	198g	Diced green chile - (to 12 oz)
2		Jalapeño peppers - (optional), seeded,
		And minced,
2		Garlic cloves - mashed, minced
		Salt - to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Cumin
2 cups	474ml	Shredded Jack, Cheddar, or
		Jalapeño cheese
1/2 cup	118ml	Enchilada sauce or salsa
6		Corn tortillas - (to 8) - homemade are wonderful

Recipe Instructions

In a large skillet over medium-high heat, quickly brown the pork cubes in the oil. Drain and transfer to the crockpot. Add the diced tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on LOW 7 to 9 hours; add 1 1/2 cups of the cheese during last 45 minutes.

In a 2-quart baking dish, place enough of the pork mixture to cover the bottom. Place 2 or 3 tortillas on top, then more pork mixture. Repeat until pork and tortillas are used, ending with pork. Sprinkle remaining cheese on top and spoon the salsa over the cheese. Bake at 350 degrees for 20 to 30 minutes.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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