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Pork and Green Chile Casserole


  • 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
  • Jalapeno pepper, sliced


  • 1. 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.
  • 2. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. 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°. If desired, serve with jalapeno slices.

Nutrition Facts

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


Average Rating:
  • Thumper
    Nov 1, 2018
    It was good but I made mine with smoked sausage. But it was hard to keep lit.
  • menkens
    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
  • cubsox24
    Apr 9, 2013

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

  • MouseladyinTX
    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
    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
    Jul 23, 2012

    corn makes a good addition

  • kshea
    May 26, 2012

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

  • gcjmorgan
    Jan 30, 2012

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

  • cliftonhanger
    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
    Jul 23, 2011

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

    J. Wenatchee, Wn.

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