We had some salsa in the fridge from our green tomatoes that we've been trying to use up, but we had a lot of green tomatoes. 'Lot' is a technical term meaning 'enough to make more green salsa than you can use.' Or at least, we thought it was more than we could use until we realized we had a world-class Ohman pork roast in the freezer, a big block of Monterrey jack cheese in the fridge, and were sitting in the heart of a region known for chili verde (often con cerdo). And that we were overdue for making another strata.
|Set the whole shebang in the fridge overnight (or at least a few hours) until all the flavors become friends...|
|...then bake at 350 °F for 50-60 min until the top layer of cheese is brown.|
|When it cools down, you can eat it! This is one of our favorite stratas so far. It made us feel all warm and fuzzy inside, but that may have also been from the cayenne.|
What's your favorite way to eat green salsa and pork? Let us know in the comments section below!
2-3 lbs. pork roast
6 cups green salsa
12 oz. shredded cheese (we used Monterrey jack)
3 cups milk
1 tablespoon each of garlic powder and dried rosemary
1 teaspoon each of salt, pepper, and onion powder
0.25 teaspoon cayenne powder
Cook the pork roast in a crock pot until tender, and shred. Layer the bread, pork, salsa and cheese in a 9" x 13" pan, starting with bread and ending with cheese, aiming for two layers each. Beat together eggs, milk, and remaining seasonings. Pour over layers and set in fridge for several hours or overnight. Bake at 350 °F for 50-60 min, until cheese on top is golden brown and screaming 'eat me!' Sour cream and diced tomatoes are acceptable condiments.