Wednesday, February 19, 2014

Tango Joe's Pulled Pork Lasagna Verde!

On a snowy Sunday during the President's Day weekend it was a good time to look into the meat freezer to see what was there for some left-over goodness. One package of frozen food was a 16 ounce pack of Wicked Good Pulled Pork from one of our latest videos. Always nice when you find something so tasty in the freezer just waiting to be turned into something new and amazing.
Let's make something just a little out of the ordinary.

All the ingredients can be optional (except for the Tango Verde), use your imagination and whatever you have on hand to whip up a great dish 

Tango Joe's Pulled Pork Lasagna Verde!

1 Pound Pulled Pork / cut if shreds are too long
16 OZ Freshly Shredded Roman Cheese / never use pre-shredded, plus 1/2 cup
16 OZ Sliced Mozzarella Cheese / you can use fresh shredded
16 OZ Whole Milk Ricotta / why use part skim
1 10 Can Green Enchilada Sauce
1 Large Egg / slightly beaten
2 TBS Tango Spice Tango Verde Green Chili Powder
Lasagna Noodles / I used Barilla oven ready no cook
1 Jalapeño Pepper / sliced and seeded
8X8 glass baking dish

In a small bowl lightly beat the egg. Add the ricotta cheese and Tango Verde. Blend well and place into a one gallon sealable bag. Place in fridge until ready to use.
Pour two tablespoons enchilada sauce into bottom of baking dish, lay two pieces of lasagna noodles on the bottom.
Spread one third of the grated Romano cheese over the noodles
Spread one third of the pulled pork on the cheese
Squeeze one third of the Tango Verde ricotta mix over the pork
Spread one third of the mozzarella over the ricotta
Put a couple of table spoons of the enchilada sauce over the mozzarella
Repeat twice more
On the last layer, pour all the remaining enchilada sauce over the entire dish.
Spread the last 1/2 cup Romano cheese over the sauce.
Place jalapeño slices randomly on top.

Heat the oven to 350
Loosely cover the dish with foil and place on center rack.
After 30 minutes remove the foil to get some color on the cheese.
When bubbling hot remove and place on counter to rest for at least 15 minutes.
Dig in and enjoy.

This was SO GOOD!
Please give this or your version of this a try and let me know how you love it!

Thanks to Linda @ Linda's Pantry for getting me the Wicked Good sauce for the pork

Thanks to Tom @ Tom's Test Kitchen for the heads up in the no-cook lasagna

As Always, Thank You For Reading!

How About Some More Pics!

Gather Your Ingredients!

Gotta Have Some Green Sauce!

Teach That Ricotta To Tango Verde!

Add Your Sauce!

Lay Down Your Noodles!

Spread Your Pulled Pork

Now Squeeze On That Ricotta Verde

A Little More Sauce On The Mozzarella

Almost Done!

Ready To Be Topped Off!

Yeah Man - Jalapeños!

Get A Little Closer!

Now You Are Baked!

Time To Dig In@

Yes - Tango Verde Lasagna Perfection!


  1. Great to know you enjoyed this Happy.
    Sure was tasty, will be making this again very soon.