pork-tortilla casserole (chilaquiles de puerco)

November 9th, 2008

You possibly will not think it is possible to lose weight while on a eating plan which includes pork-tortilla casserole (chilaquiles de puerco) but it is feasible. It is fundamental to not eat pork-tortilla casserole (chilaquiles de puerco) or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself these kinds of food one meal per week. I eat a healthy diet for 6 days of the week, say 1200 to 1600 calories per day, and then 1 day, I eat what I please - within reason of course.

I have been sticking to this diet for the last 4 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet drinks. I have just been conscious of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also feel it is helpful if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have several tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Pork-Tortilla Casserole (Chilaquiles de Puerco)

8 (6-inch) corn tortillas, preferably day-old
1 (2 pound) boneless pork shoulder, cut into 1 1/2-inch cubes
2 medium white onions, thinly sliced lengthwise
1 teaspoon salt
Water
Lard or vegetable oil
2 fresh poblano chiles, roasted, peeled, seeded, de-veined and chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1 (14 ounce) can tomatillos, undrained, coarsely chopped
1 cup whipping cream
1/4 cup coarsely chopped fresh cilantro
1 cup shredded Chihuahua or Monterey Jack Cheese
1 cup shredded mild Cheddar cheese
5 or 6 tomato slices, cut into halves
1/2 cup crema or sour cream
Fresh cilantro sprigs

Stack tortillas; cut in half, then cut crosswise into 1/2-inch wide strip. Spread loosely on wire rack; let stand 1 to 2 hours to dry slightly.

Combine pork, 1 onion and salt in large saucepan; add water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 hours.

Melt enough lard in deep, heavy, large skillet to 1/2-inch depth. Heat to 375 degrees F; adjust heat to maintain temperature. Fry tortilla strips in lard, about a at a time, stirring and turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling.

Heat 2 tablespoons lard in 10-inch skillet over medium heat until hot. Add remaining onion. Saut? until soft, about 4 minutes. Add chiles, garlic and cumin; saut? 1 minute. Stir in undrained tomatillos. Heat to boiling; reduce heat to low. Simmer, covered, 15 minutes. Add whipping cream to skillet; cook, uncovered, over medium-high heat, stirring frequently, until mixture is reduced to 2 2/3 cups, 10 to 12 minutes. Stir in chopped cilantro.

Preheat oven to 375 degrees F. Mix cheeses in small bowl. Drain pork; using 2 forks, pull into coarse shreds. Spread 1/2 of tortilla strips in greased, shallow 2 1/2-quart casserole. Add layers of 1/2 each pork, cream mixture and cheeses in that order. Repeat all layers. Bake until hot throughout and golden on top, 25 to 30 minutes.

Garnish with tomato slices, crema or sour cream and cilantro sprigs.

Posted in Lose Weight