Mexican Wonton Lasagna With Pulled Pork

3 01 2014

Per tradition, I made pulled pork and sauerkraut for New Year’s Day, and saved some of the pork (and the liquid I slow cooked it in, essentially a homemade pork stock) to use in another meal. Leaving the house this morning I had wonton wrappers and pork dancing in my head, and before long I was dreaming of a wonton lasagna for dinner tonight! I generally always keep canned tomatoes, beans, stock and spices on hand to have in between grocery trips to be able to whip up a Mexican dinner like this.

Mexican Wonton Lasagna With Pulled Pork

Mexican Wonton Lasagna With Pulled Pork

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 3/4 cup chicken, beef or homemade stock
  • 1 and ½ tsp ground cumin
  • 1 and ½ tsp ground coriander
  • 1 and ½ tsp chili powder
  • 1/4 tsp cayenne pepper
  • Salt
  • 1 small onion, chopped
  • 1 can (28 oz) diced tomatoes
  • 2-3 cups pulled pork
  • 1 (12 oz) package wonton wrappers
  • Reduced-fat shredded cheese, like a Mexican blend or cheddar

Preheat oven to 400.

I used a cast iron skillet to make this meal. If you don’t have one, you can cook in a skillet and then transfer to a casserole dish to bake.

Heat 1 Tbsp olive oil in a saucepan over medium; add half the minced garlic and cook until fragrant, a minute. Add green chilies and cook for another minute. Add the beans and ½ cup stock, and cook for a few minutes. Mash the beans with a potato masher. Add ½ tsp each of ground cumin, coriander and chili powder. Heat until beans are warned through, a few more minutes. Remove from heat, season with salt to taste and lime juice. Set aside until you’re ready to build the lasagna.

While the beans are cooking, heat another Tbsp of oil in the cast iron skillet over medium-high. Add the onions and the rest of the minced garlic, sweat for a minute or two. Add a tsp each of ground cumin, coriander and chili powder, 1/4 tsp of cayenne pepper and season with salt to taste. Stir to combine, cooking for another minute. Deglaze the pan with 1/4 cup of stock. Add tomatoes and pulled pork. Stir to combine and bring to a low simmer. Season with salt to taste. Cook for about 10 minutes, stirring often to let some of the liquid cook out. Remove from heat, then remove 2/3 of the tomato/pork sauce from the cast iron skillet to a bowl.

To build the lasagna:

Spread the remaining tomato/pork mixture left in the skillet out evenly. Layer wonton wrappers overtop the sauce (about 13 wrappers), overlapping slightly. Top with 1/3 of the beans and some shredded cheese. Add 1/3 of the tomato/pork sauce, top with another layer of 13 wonton wrappers, 1/3 of the beans and some more shredded cheese. Repeat layering one more time with the remaining ingredients (sauce, wontons, beans and cheese) – you should end with a layer of cheese on top.

Cover with the lid (if using a cast iron skillet) otherwise use foil, and bake 30 minutes. Remove lid, or foil and bake until cheese is browned, 10 more minutes. Remove from the oven and let stand a few minutes before serving.



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