Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute.
Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F.
Mix cheeses in a small bowl.
Shred the pork (use 2 forks).
Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes.