Slow-Cooker Creamy Salsa Verde Pork & Hominy Enchilada Casserole

This slow-cooker casserole brings together tender shredded pork, plump hominy, corn tortillas, and a creamy salsa verde sauce, all topped with melted Monterey Jack. It's a dump-and-go dinner that simmers for hours, filling the kitchen with a warm, tangy aroma.

The layers soften and meld into a comforting, cheesy dish that feels like a Sunday supper. Serve it straight from the Crockpot with fresh toppings for a meal that's both hearty and easy.

This recipe combines the flavors of pork chile verde, hominy, and enchiladas in one slow cooker. Shredded salsa verde pork is layered with white hominy, corn tortillas, and a sour cream green enchilada sauce, then topped with Monterey Jack cheese.

Cooked on low for three and a half hours, the tortillas soften into the tangy sauce while the cheese bubbles to a golden finish. The result is a rich, creamy casserole that's perfect for feeding a crowd or meal-prepping for the week. Garnish with radishes, avocado, crema, cilantro, and lime for a fresh contrast.

Ingredients

Why this recipe works

The slow cooker does all the work here, turning simple ingredients into a deeply flavorful casserole. Layering the tortillas between the pork, hominy, and sauce allows them to soften and absorb the tangy green sauce without becoming mushy.

The low, slow heat melds the flavors together while the cheese melts into a creamy, golden topping. This method is forgiving and hands-off, making it ideal for busy weeknights or relaxed weekends.

Using store-bought shredded salsa verde pork and prepared enchilada sauce keeps the prep minimal, but the result tastes like it simmered all day. The hominy adds a pleasant chew and a subtle corn flavor that complements the pork and tortillas.

The sour cream in the sauce adds richness and a slight tang, balancing the heat of the salsa verde. This casserole is a complete meal in one pot, with protein, starch, and vegetables all in one hearty dish.

Notes and substitutions

The shredded salsa verde pork can be store-bought or made ahead. If using leftover pork, ensure it is well seasoned and moist. The sour cream green enchilada sauce is a shortcut, but you can substitute a combination of green enchilada sauce and sour cream. White hominy is traditional, but golden hominy works equally well. Corn tortillas are essential for the texture; flour tortillas would become too soft.

Monterey Jack cheese melts beautifully and has a mild flavor that lets the salsa verde shine. For a sharper taste, use a blend of cheddar and Jack. The toppings are optional but highly recommended: radishes add crunch, avocado adds creaminess, crema adds tang, and cilantro and lime brighten the dish. Adjust the amount of sauce to your preference, but the proportions in this recipe yield a nicely saucy casserole.

• shredded salsa verde pork: Use shredded chicken cooked in salsa verde, or store-bought rotisserie chicken tossed with green enchilada sauce.
• sour cream green enchilada sauce: Combine 12 oz green enchilada sauce with 1/2 cup sour cream and 1/4 cup chicken broth.
• Monterey Jack cheese: Use a blend of shredded cheddar and mozzarella, or pepper Jack for extra heat.
• white hominy: Golden hominy or drained canned corn can be substituted, though hominy has a distinct chewy texture.

Equipment

• 6-quart slow cooker
• Measuring cups
• Can opener
• Cutting board
• Chef's knife
• Serving spoon