Pork and Green Chile Casserole
Total TimePrep: 20 min. Bake: 30 min.
- 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 chiles
- 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
- Sliced jalapeno pepper, optional
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin.
- Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.
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°. If desired, serve with jalapeno slices.
Nutrition Facts1 serving: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.
Oct 1, 2019
A good dish. It probably won't be on the rotation too much just because we don't eat a lot of pork but it is a nice change from traditional pork recipes. I substituted the canned chilies with the hatch chilies being roasted in our area.
Oct 19, 2018
This was very good and only giving 4 "stars" because I made modifications after reading the earlier comments and for what I had on-hand. Used 4 bone-in chicken thighs (removed skin after frying slightly) put these on bottom of casserole dish with slices of pepper jack cheese on top of each. Combined all other ingredients -- used diced tomatoes with green chilies; 1 can of chilies only and 1 can of Mexican corn -- mixed well and poured over thighs. Cooked for approximately 1 hour -- and my husband and I really enjoyed! Without meat the veggies
Apr 9, 2013
It was easy to make and enjoyed by everyone even the picky eater.
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.
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
Jul 23, 2012
corn makes a good addition
May 26, 2012
Made this for years. My husband likes. I put in chili powder and 1 C cheese.
Jan 30, 2012
I added some onions and cilantro as well, really good !
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.
Jul 23, 2011
Our family loved this recipe. We like chili verde, but this is alot easier and faster.J. Wenatchee, Wn.