Pork and Green Chili Casserole Recipe
- 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chilies
- 1 cup quick-cooking brown rice
- 1/4 cup water
- 2 to 3 tablespoons salsa
- 1 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- 1. Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chilies, rice, water, salsa and cumin.
Pour into an ungreased 2-qt. baking dish. Bake, uncovered, 30 minutes or until bubbly. Sprinkle with cheese; let stand 5 minutes before serving.
Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.
1 each: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein
Reviews for Pork and Green Chili Casserole
"It was easy to make and enjoyed by everyone even the picky eater."
"I made this exactly as recipe called for. It was okay but nothing that jumped out. I had 3/4 left over (3 of adults eatting). The second night I added a can of Mexicorn and a can of regular Rotel. I would give this 5 stars the second night. Rotel gave it a much needed kick."
"I'll have to try this one, it sounds great! Let you know later what happens (especially when I add my usual to the recipe!) Mr. Cookasaurus"
"corn makes a good addition"
"Made this for years. My husband likes. I put in chili powder and 1 C cheese."
"I added some onions and cilantro as well, really good !"
"I made a few adjustments: boneless skinless chicken thighs instead of pork, roasted Hatch chilies instead of canned, converted rice (partially cooked) instead of quick cooking rice. I probably used closer to a cup of cheese than a half cup because I like cheesy dishes to be gooey."
"Our family loved this recipe. We like chili verde, but this is alot easier and faster.J. Wenatchee, Wn."
"This was a hit with my husband and my adult son. I substituted boneless, skinless chicken thighs for the pork since my husband prefers to avoid eating pork. It tasted great anyway. Also, the "quick cooking brown rice" had me a little confused. All I could find at the market was Uncle Ben's instant brown rice that cooks in 10 minutes. That must have been what the recipe author had in mind because it worked out fine."
"I've made this recipe several times and my family loves it. I usually use leftover pork roast and it's a fast and easy dinner. I also add chili powder and hot green chilies sometimes for a little kick."
"This recipe is one of my 3 boys favorite and it is so easy! Recently my oldest was married and so we had him and his new wife over for dinner along with the other boy's girlfriends and this was the requested recipe. I was "told" I had to double the recipe because there is never enough for leftovers when it was just the 4 of us so no way would there be enough with all the girls there! It was a hit with all of them as well!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.