Leave pork at room temperature for 1 hour.

Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Wait 10 minites for mixture to thicken.

Heat up a medium-small sized cast iron skillet.

Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.

Add veggies. Season with remaining spices, salt, and pepper.

When veggies are nearly tender, return the pork to the pan.

Add garlic and diced green chiles. Cook 1 minute.

Add enchilada sauce and chihuahua cheese. Stir.

Pour muffin mix slowly across the top. It helps to use a spoon to try to stretch out the batter.

Variations; Crema, red enchilada sauce, mole, steak, chicken, corn, zucchini, sofrito, beer, thyme, white wine, cilantro, lime, crushed pineapple, crushed pepper flakes, potatoes, sweet potatoes, carrots, celery, bacon, swiss cheese, oaxaca,