"Texican Lasagna"

Ingredients:

One package (two) pork tenderloins
3 cloves garlic, minced or pressed
1 16 oz package dried pinto beans, soaked using package directions
1 tsp fresh oregano
1 1/2 TBS cumin seeds, freshly ground
1 1/2 TBS coriander seeds, freshly ground
2 TBS chili powder
7 oz can drained and chopped green chilies
2 or 3 chipotle chiles in adobo, minced
1 can tomato paste
Red pepper flakes, to taste


Corn tortillas
Oil
Grated cheddar cheese
Canned enchilada sauce
Lettuce and sour cream for garnish

Cut pork tenderloins into large pieces (2 inches x 2 inches) and place in large pot. Add garlic, soaked beans, seasoning, chiles, and tomato paste. Add enough water to just cover the meat, and simmer, covered for 2 to 3 hours. Uncover, raise heat slightly, and continue cooking until thickened, about one additional hour. If the meat has not "fallen apart", once it is cooled, shred with fingers. This mixture can be used in tortillas, or in Texican Lasagna. 8 hearty servings. (Freezes well)

For Texican Lasagna, heat oil in small saute pan, and cook tortillas, one at a time, just until softened. Drain on paper towels. Place one layer of tortillas in bottom of casserole (size will depend on number to be fed). Add a layer of the cooked pork mixture, a layer of cheddar cheese, second layer of tortillas, pork, and cheese. Top with another layer of tortillas. Pour over enchilada sauce, and top with remaining cheese. We used 8 tortillas and one can of enchilada sauce for a small casserole (about 3 servings).

Bake at 350° until bubbly, and cheese is melted, about 45 minutes. Serve garnished with lettuce and sour cream.