Lasagna Posole Mexican

Ingredients
2 tablespoons extra virgin olive oil
2 pounds of ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounces) can be wooden
1 large red onion, chopped
4 Garlic, grated or chopped
2 Jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 when small), peeled and roughly chopped
A handful of coriander or parsley leaves
3 avocados
2 limes
2 tablespoons of honey
1 pack of large flour tortillas
1 pound of pepper jack cheese, torn
Sour cream, past the table

Directions
Place the rack in the oven in the middle of the oven and heat broiler or place oven to 400 degrees F.

Heat 1 tablespoon of extra virgin olive oil, a turn of the pan, in a pan over medium heat. Add pork and crumble as it is brown. While roast pork, season the meat with cumin, coriander and salt and pepper. Once uniformly browned, stir in Hominy and reduce heat to simmer.

While meat is boiling 1 tablespoon of olive oil in a saucepan, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatoes and coriander or parsley in kitchen machine and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado meat into the processor, add the lime zest and juice. Add the honey, whisk until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from the heat.

Are all tortillas over an open flame or in a dry, hot pan.

In a baking dish, sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place the baking pan in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.