Slow-Cooker Creamy Salsa Verde Pork & Hominy Enchilada Casserole Tips, FAQ & printable recipe

Tips for success

For the best texture, use corn tortillas and layer them evenly. If the tortillas are dry, you can warm them briefly in the microwave to make them more pliable.

The sour cream green enchilada sauce can be substituted with a mix of green enchilada sauce and sour cream. To make the dish spicier, add chopped jalapeños or use a hotter salsa verde. The casserole is forgiving, so adjust the sauce and cheese to your liking.

Let the casserole rest for 10 minutes before serving to allow it to set. This makes it easier to slice and serve. Use a large spoon or spatula to lift out portions, ensuring each serving has all the layers.

The toppings are best added just before serving to keep them fresh. Leftovers can be stored in the refrigerator and reheated gently. This casserole also freezes well for future meals.

Variations

• Chicken Version: Substitute shredded chicken cooked in salsa verde for the pork. Use the same layering method and cooking time. The chicken will absorb the sauce and become tender, creating a lighter but equally flavorful casserole.
• Spicy Kick: Add 1-2 diced jalapeños or a teaspoon of chipotle powder to the sauce before layering. Top with sliced pickled jalapeños before serving for extra heat. Adjust the spice level to your preference, keeping the creamy sauce as a cooling balance.
• Bean and Corn Addition: Layer in 1 cup of drained black beans and 1 cup of corn kernels with the hominy. This adds more texture and makes the casserole even heartier. The extra ingredients will meld with the sauce and cheese.
• Cheese Swap: Use a blend of Monterey Jack and sharp cheddar, or pepper Jack for a spicier kick. The cheese can be varied based on preference, but a good melting cheese is essential for the creamy texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 20-25 minutes, or in the microwave in 1-minute intervals until hot.

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until warmed through. The casserole will thicken as it cools; add a splash of broth or water when reheating if needed. Let leftovers cool for no more than 2 hours before refrigerating.

Assemble the casserole in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed, adding 30 minutes to the cooking time. The shredded pork and sauce can also be prepared in advance. This makes the dish perfect for entertaining or busy weeknights.

Serving ideas

Serve the casserole warm, straight from the slow cooker. Use a large spoon to scoop out generous portions, ensuring each serving has layers of tortilla, pork, hominy, and cheese.

Top with sliced radishes, diced avocado, a drizzle of sour cream crema, fresh cilantro, and a squeeze of lime. These add brightness and texture that balance the rich, creamy casserole. This dish pairs well with a simple green salad or Mexican rice.

For a complete meal, serve with warm corn tortillas or crusty bread to soak up the sauce. The casserole is hearty enough to stand alone, but the toppings are what make it special.

Adjust the amount of lime and cilantro to taste. Leftovers can be served as a filling for tacos or burritos. This is a versatile dish that can be enjoyed for lunch or dinner, and it's even better the next day.

Frequently asked questions

Recipe card

Slow-Cooker Creamy Salsa Verde Pork & Hominy Enchilada Casserole

Prep 15 minCook 3 h 30 minTotal 3 h 45 minServes 8

Ingredients

• 3 lb shredded salsa verde pork (store-bought or made ahead)
• 1 can (15 oz) white hominy, drained
• 16 oz sour cream green enchilada sauce
• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese
• Sliced radishes, for serving
• Diced avocado, for serving
• Sour cream crema, for serving
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

28 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.