Slow-Cooker Creamy Salsa Verde Pork & Hominy Enchilada Casserole Step-by-step instructions

Before you start

Before starting, gather all the ingredients and have the slow cooker ready. If using store-bought shredded pork, check that it is heated through before layering. Drain the hominy well. Have the corn tortillas at room temperature for easier handling.

Measure the sauce and cheese. Prepare any garnishes, such as slicing radishes, dicing avocado, and picking cilantro leaves, and set them aside. The slow cooker insert should be lightly greased to prevent sticking.

Instructions

Layer and Start

1. 1Layer the Casserole
   Lightly grease the insert of a 6-quart slow cooker. Spread a thin layer of the sour cream green enchilada sauce over the bottom. Arrange a single layer of corn tortillas over the sauce, breaking them as needed to cover the bottom. Top with one-third of the shredded salsa verde pork, one-third of the drained hominy, and one-third of the remaining sauce. Sprinkle with one-third of the shredded Monterey Jack cheese. Repeat the layers twice more, ending with a final layer of tortillas, sauce, and cheese.
   Look for The layers should be even and the top covered with cheese and sauce.
   Tip Use corn tortillas straight from the package; they soften during cooking.
2. 2Cover and Set the Slow Cooker
   Place the lid securely on the slow cooker. Set the temperature to LOW. Cook for 3 1/2 hours, without lifting the lid, until the tortillas have softened into the sauce and the cheese is melted and bubbling around the edges. The casserole should be hot throughout and the top golden in spots.
   Look for The sauce should be bubbling gently and the cheese fully melted.
   Tip Resist the urge to open the lid during cooking; each peek releases heat and extends cooking time.

After layering, the slow cooker should be filled with distinct layers of tortillas, pork, hominy, sauce, and cheese. The top should be covered with sauce and cheese. When the lid is closed and the heat is on, the mixture will begin to warm and the cheese will start to melt. The aroma of salsa verde and pork will fill the kitchen. Check that the slow cooker is set to LOW and the lid is secure.

Simmer and Melt

3. 3Simmer and Melt
   Continue cooking on LOW for an additional 30 minutes to 1 hour if needed, until the casserole is bubbling and the cheese is golden and lightly browned at the edges. The tortillas should be tender and easily cut with a spoon. The internal temperature of the casserole should reach at least 165°F (74°C) to ensure everything is heated through.
   Look for The cheese is golden and the casserole is bubbling at the edges.
   Tip If the top browns too quickly, tent a piece of foil loosely over the insert.

During cooking, the sauce will bubble gently around the edges, and the cheese will melt into a smooth, golden layer. The tortillas will soften and absorb the sauce, becoming tender. The casserole will look creamy and cohesive.

The top may brown slightly in spots. Check that the cheese is fully melted and the casserole is hot throughout. The internal temperature should be at least 165°F (74°C) before serving.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the casserole rest for 10 minutes. This allows the layers to set slightly for cleaner slices. Serve warm, topped with sliced radishes, diced avocado, a drizzle of sour cream crema, fresh cilantro leaves, and lime wedges for squeezing over each portion.
   Look for The casserole holds its shape when sliced, and the toppings add freshness.
   Tip Letting it rest helps the tortillas absorb the sauce and makes serving easier.

After resting, the casserole should hold its shape when sliced. The layers will be distinct but blended, with tender tortillas and creamy sauce. The toppings add color and freshness: pink radishes, green avocado, white crema, and bright cilantro. The lime wedges provide a tart finish. Serve warm, scooping from the slow cooker or slicing into squares. The casserole should be steaming and aromatic.

Common mistakes

Avoid lifting the lid during cooking, as this lets out heat and extends the cooking time. Do not overmix the layers; stacking them neatly helps the casserole hold together. Using too much sauce can make it soupy, while too little can dry it out.

Ensure the tortillas are fully covered by sauce to soften properly. If the top browns too quickly, tent with foil. Don't skip the rest time, as it helps the casserole set for clean slices.

How to tell it’s done

The casserole is done when the tortillas are tender and easily pierced with a fork, the sauce is bubbling around the edges, and the cheese is melted and golden in spots.

The internal temperature should reach at least 165°F (74°C) to ensure everything is heated through. Let it rest for 10 minutes before serving to allow the layers to set. The top should be lightly browned and the edges bubbly, indicating a thoroughly cooked casserole.