Mexican Pozole Casserole
A hearty, flavorful casserole from Mexico, perfect for a weeknight dinner. This recipe combines the richness of manchego cheese with the savory flavors of pozole.
Ingredients
- ●1 cup Manchego cheese, shredded
- ●2 cups Pozole, hominy and allCanned or cooked from scratch
- ●6-8 Jagged corn tortillasCut into quarters
- ●1/2 cup Mexican shredded cheese blend
- ●1 sheet Flaky pie crust
- ●1 small Onion, diced
- ●2 cloves Garlic, minced
- ●1 cup Diced tomatoes, canned
- ●1 cup Chicken broth
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the onion and garlic until softened.
- 3
Add the diced tomatoes and cook for 2-3 minutes.
- 4
Stir in the pozole and chicken broth. Bring to a simmer.
- 5
In a separate pan, toast the corn tortillas until lightly browned.
- 6
In a greased 9x13-inch baking dish, arrange a layer of tortillas.
- 7
Top with a layer of the pozole mixture, followed by a sprinkle of manchego cheese.
- 8
Repeat this process until all ingredients are used, finishing with a layer of cheese on top.
- 9
Roll out the pie crust and use to cover the casserole.
- 10
Bake for 25-30 minutes or until the crust is golden brown.
- 11
Remove from the oven and let rest for 10 minutes before serving.