Pork and Green Chili Casserole Recipe
Pork and Green Chili Casserole Recipe photo by Taste of Home
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Pork and Green Chili Casserole Recipe

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4.5 11 26
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I work at a local hospital and also part time for some area doctors, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.


  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.
  2. 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.
Originally published as Pork and Green Chili Casserole in Taste of Home October/November 1994, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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cubsox24 User ID: 5632099 5939
Reviewed Apr. 9, 2013

"It was easy to make and enjoyed by everyone even the picky eater."

MouseladyinTX User ID: 1145472 8654
Reviewed Apr. 8, 2013

"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."

mrcookasaurus User ID: 4039925 8284
Reviewed Apr. 7, 2013

"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"

stevennicole User ID: 2190603 7960
Reviewed Jul. 23, 2012

"corn makes a good addition"

kshea User ID: 2698812 8283
Reviewed May. 26, 2012

"Made this for years. My husband likes. I put in chili powder and 1 C cheese."

gcjmorgan User ID: 1019549 8286
Reviewed Jan. 30, 2012

"I added some onions and cilantro as well, really good !"

cliftonhanger User ID: 742252 2980
Reviewed Nov. 5, 2011

"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."

Entiat User ID: 3256768 8269
Reviewed Jul. 23, 2011

"Our family loved this recipe. We like chili verde, but this is alot easier and faster.

J. Wenatchee, Wn."

PTuttle User ID: 3628184 7992
Reviewed Nov. 13, 2010

"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."

[email protected] User ID: 519069 8650
Reviewed Oct. 8, 2009

"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."

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