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1
Remember that you will need to cook the pork before preparing the rest of the casserole.
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2
Heat 2 tablespoons of the corn oil in a saute pan over medium heat and cook the onions until soft.
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3
Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
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4
Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
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5
Add cream and cook for 5 more minutes.
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6
Puree the poblano sauce in a blender until smooth, strain, and return to the pan.
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7
Season with salt and reduce some more if necessary.
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8
Sauce should coat the back of a spoon.
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9
Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
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10
Drain on paper towels.
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11
Preheat oven to 350 degrees.
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12
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).
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13
Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
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14
Repeat with a second layer.
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15
Cover and cook for 35 minutes, then uncover and lightly brown on top.
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16
Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.
