This green chile pork and elote lasagna combines tender pork shoulder with salsa verde, roasted corn, a Mexican-Italian cheese blend and layers of pasta. The pork shoulder is cooked overnight in the green chile salsa until it falls off the bone. Corn is roasted and stripped from the cob. And a threefold cheese blend is created from shredded mozzarella, fresh parmesan and crumbled queso fresco. The lasagna is finished with a drizzle of rich crema and chopped cilantro.

Julee HoSeptember 19, 2018elote, mexican street corn, esquites, green chile pork, puerco con chile verde, cerdo en salsa verde, lasagna, white lasagna, chile verde, origins of elote, origins of lasagna, origins of green chile porkComment