600g pork neck, trimmed
1 onion, sliced
1 tbsp Mexican spice mix
1 tbsp ground chipotle chillies
2 cups chicken stock
2 cobs corn
3 long green chillies
Vegetable oil for shallow frying
8 x 16cm corn tortillas
250ml sour cream
200g Mexican cheese or mix of cheddar and mozzarella
Sliced avocado and lime wedges, to serve
Coriander leaves, sliced to garnish
1 tbsp olive oil
2 cloves garlic, crushed
500g vine ripened tomatoes, chopped
⅓ cup chopped coriander
Preheat oven to 150˚C (fan-forced). Heat an oiled heavy-based heatproof casserole dish over a medium to high heat.
Season pork with salt and pepper. Cook for 10 minutes, turning regularly, or until brown. Remove to a plate.
Add onions to same pan. Cook, stirring until tender. Stir in spice mix and chipotle chillies. Return pork to pan. Add stock. Cover and cook in oven for 2 to 2½ hours or until very tender.
Remove meat to a plate. Shred and add ½ cup cooking juices.
To make salsa, place all ingredients in a blender. Blend until smooth. Season with salt and pepper.
Heat a chargrill to a high heat. Cook corn and chillies until lightly charred. Slice kernels from corn. Place chillies in a ziplock bag. Cool. Peel away skin. Remove stem and seeds. Chop.
Shallow fry tortillas in a small frying pan for 1 minute on each side, or until golden. Drain on paper towel.
Increase oven to 180˚C (fan forced). Layer tortillas, pork, salsa, corn and chillies, sour cream and cheese in two layers in a 2.5 litre enamel baking dish. Cook for 25 minutes, or until golden and bubbling.
Serve with sliced avocado, lime wedges, coriander and chopped tomatoes.