1 (16 ounce) tub H-E-B Fully Cooked® Carne de Puerco, Seasoned Pork with Juices
1 (16-18 ounce) tube prepared Raccanto Polenta
1/2 cup H-E-B Whipping Cream
1/2 cup green Mexican sauce
1 (4 ounce) can diced green chiles
1 (15 ounce) can black beans, rinsed & drained
1 (15 ounce) can Hill Country Fare Golden Hominy, drained
3 cups (12 ounces) shredded Monterey Jack cheese
Heat oven to 450°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Remove pork package from tub; open package and pour juices from package into tub. Place pork pieces on a cutting board; chop coarsely and place pork in tub with juices.
Cut polenta crosswise into 12 slices; lay slices in bottom of prepared pan.
Combine cream, Mexican sauce and chiles; spoon one half of mixture evenly over polenta. Spread pork, with juices, over sauce mixture. Sprinkle 1 1/2 cups cheese over pork. Layer beans and hominy over cheese.
Drizzle remaining green sauce over hominy; top with remaining 1 1/2 cups cheese.
Cover casserole with foil. Bake 20 minutes; remove foil and bake 15 minutes longer or until top is golden brown and cheese melts. Remove from oven and let stand 5 minutes. Serve with a spoon.
No Nutritional Information Available
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