Preheat oven to 350°F.

Brown pork in skillet over medium heat. Using a slotted spoon, place the cooked pork in a bowl, leaving the fat in the skillet.

Add the serrano pepper to the skillet, stir and then add the onion, celery, carrots, mushrooms and herbs. Saute for 10 minutes, or until the vegetables have softened.

Add the vegetables to the bowl with the pork.

In another bowl, add the eggs, chicken broth, almond flour and coconut flour. Mix well and add this to the bowl with the pork and vegetables.

Pour the batter into a 7x11 casserole dish and bake at 350°F for 1 hour.