* 2 tablespoons extra-virgin olive oil (EVOO)
* 2 pounds ground chicken or turkey breast (I used 2 cans of chicken)
* 1 tablespoon ground cumin
* 1 tablespoon ground coriander
* Salt and pepper
* One 15-ounce can hominy, rinsed (I left this out)
* 1 red onion, chopped (I used white)
* 2 jalapeño or serrano chiles, chopped (I used jalapeno)
* 3 cloves garlic, grated or finely chopped
* 12 large or 14 small tomatillos, peeled and coarsely chopped
* 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
* 2 avocados
* Grated peel and juice of 2 limes (I will just use 1 lime next time)
* 1 tablespoon honey
* One 11-ounce package flour tortillas (I used corn)
* 1/2 pound monterey jack cheese, shredded
* 1/2 pound Swiss cheese, shredded
* 1 cup crème fraîche or sour cream
1. Preheat the broiler or the oven to 400°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
2. In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
3. Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
4. In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.