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Pork and Green Chili 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 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
  • Jalapeno pepper, sliced


  • 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°. 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:
  • 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.

  • PTuttle
    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.

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