Pork And Green Chiles Casserole Recipes

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PORK AND GREEN CHILI CASSEROLE



Pork and Green Chili Casserole image

This couldn't be easier to put together. I made this for a potluck luncheon at work years ago and was amazed at how popular it became with my co-workers. It seemed like every week one of the gals would tell me she prepared it for the family. IF you have any leftovers, it is good wrapped up in a flour tortilla "burrito style".

Provided by Bobbie

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless pork, cut into cubes (I use pork tenderloin)
1 tablespoon cooking oil
1 (15 ounce) can black beans, rinsed and drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (14 1/2 ounce) can diced tomatoes, undrained
2 (4 ounce) cans chopped green chilies
1 cup quick-cooking brown rice
1/4 cup water
2 tablespoons water
3 tablespoons salsa
1 teaspoon ground cumin
1 cup cheddar cheese, shredded

Steps:

  • In large skillet, brown pork in oil until no pink remains, drain.
  • Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
  • Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
  • Sprinkle with cheese, let stand a few minutes before serving.
  • I have made this in my electric skillet and instead of putting it in the oven, just placed the lid on the skillet and let it simmer VERY slowly for 20 or so minutes. Then added the cheese, replaced the lid for about 5 minutes -- and it was good to go.

CONTEST-WINNING GREEN CHILI PORK STEW



Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

SOUTHWEST PORK & GREEN CHILI CASSEROLE



Southwest Pork & Green Chili Casserole image

Make and share this Southwest Pork & Green Chili Casserole recipe from Food.com.

Provided by Cream Puff

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless pork, cut into 1/2-inch cubes
1 tablespoon vegetable oil or 1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed & drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
2 (4 ounce) cans chopped green chilies
1 cup quick-cooking brown rice
1 cup chicken broth
3 tablespoons salsa
1 teaspoon ground cumin
1 cup frozen corn, thawed
1 cup shredded Mexican blend cheese

Steps:

  • In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
  • In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
  • Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
  • Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.

PORK AND BROWN RICE GREEN CHILE CASSEROLE



Pork and Brown Rice Green Chile Casserole image

This also works well with chicken breast --- instant white rice may be substituted for the brown if desired, for extra heat add in another jalapeno pepper or cayenne pepper :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons oil (more if needed)
1 1/2 lbs boneless pork loin chops (cut into small bite-size pieces)
salt and black pepper
2 onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 1/2 cups instant brown rice, uncooked
1 (10 ounce) can cream of chicken soup, undiluted
1 small jalapeno pepper, seeded and finely chopped (optional or to taste)
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can Rotel Tomatoes (or use diced tomatoes)
2 (4 ounce) cans green chili peppers
1/2 cup salsa
1/4 cup chicken broth or 1/4 cup water
1 1/2 tablespoons cumin (can use more)
2 cups shredded cheddar cheese, divided

Steps:

  • Heat oil in a large heavy saucepan over medium heat.
  • Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
  • Add in onion and garlic and saute for about 3-4 minutes.
  • Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
  • Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
  • Bake at 350 degrees until the cheese has melted.

Nutrition Facts : Calories 499.4, Fat 24.9, SaturatedFat 9.7, Cholesterol 89.5, Sodium 792, Carbohydrate 36.1, Fiber 5, Sugar 3.6, Protein 33

GREEN CHILI "TAMALE" CASSEROLE



Green Chili

It's Hatch chili time here and I was mulling over what to do with some of the bushel of roasted peppers we bought and this is what I came up with. It's super easy and darn yummy.

Provided by Kathy M

Categories     Casseroles

Time 9h15m

Number Of Ingredients 17

2-3 lb pork shoulder roast
1 can(s) hatch chili (4 oz) (or one fresh roasted if you have it)
3-4 clove garlic
1 large onion
1/2 c water
GREEN CHILI
3 Tbsp oil (olive/veg)
6 Tbsp flour
5 c reserved broth from pork then water to make up the difference
1 can(s) diced tomatoes -15 oz (can use rotels for extra flavor)
2 Tbsp cumin
2 Tbsp chili powder
2 c roasted green chili - fresh (it's super easy to do at home!)
1 tsp salt
OTHER
package of corn tortillas. i used an 18 count medium size package
"mexican" style cheese (suggested 2 cups)

Steps:

  • 1. Slice onion fairly thick and lay at the bottom of a crock pot. Add the water, then the pork shoulder. Crush/slice the garlic onto of the pork, then add the can of chili. Set on low and let it go for overnight (I let mine go for about 16 hours. Needless to say, it didn't need that long, but it certainly doesn't hurt it!) Save liquid.
  • 2. In a large pot, add oil then flour when combined, slowly add the reserved pork stock and water, stirring avoid lumps. Add canned tomatoes and seasonings.
  • 3. If you can, blend half the roasted green chilies till smooth and chop the rest. If that's too much of a pain, you can skip that and just chop the whole lot and add them to the sauce.
  • 4. Next shred your pork and add that to the sauce. Cook on low heat for an hour to blend. Stir when needed.
  • 5. Pre-heat oven to 350. In a 9 x 13 pan place a triple layer of corn tortillas. Then add a layer of the chili on top of that add a layer of the cheese. Then add another layer of tortillas then meat. Bake in the oven for 30 minutes uncovered, then add a final layer of cheese. Bake another 10-15 minutes till the cheese is melted. (You could easily use a smaller baking dish and freeze the rest of the chili) Serve with sour cream/lettuce/salsa/green onions and whatever other toppings you enjoy.
  • 6. Note: You'll want to serve this in bowls as it's a loose dish. Also, don't be afraid to play around with the ingredients. If you want more heat you can saute (or roast!) some jalapeno and add them to the sauce.

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