Pork And Green Chili Casserole Recipes

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PORK AND GREEN CHILE CASSEROLE



Pork and Green Chile Casserole image

I work at a local hospital and another job part time, 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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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 Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.

GREEN CHILE PORK ENCHILADAS



Green Chile Pork Enchiladas image

These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!

Provided by Lauren's Latest

Categories     Dinner

Time 45m

Number Of Ingredients 8

4 cups pork (from this recipe)
3 cups cheddar cheese (grated and divided)
1/2 cup mozzarella cheese (grated)
4 oz diced green chiles (1 can)
1 cup sour cream
1/4 cup butter (melted)
24 oz green enchilada sauce (1 can)
24 corn tortillas

Steps:

  • Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside.
  • Wet 2-3 paper towels and wring out slightly so it's not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.
  • While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish.
  • Take a hot tortilla and spread about 3 tablespoons of filling down the center.
  • Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
  • Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.

Nutrition Facts : Calories 1060 kcal, Carbohydrate 58 g, Protein 50 g, Fat 70 g, SaturatedFat 34 g, Cholesterol 213 mg, Sodium 1570 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving

PORK GREEN CHILE



Pork Green Chile image

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

GREEN CHILE PORK CHOPS



Green Chile Pork Chops image

These Green Chile Pork Chops are the perfect easy and flavorful meal. Loaded with tender pork, tangy green chiles, the perfect amount of southwestern spices it is finished off with cheese for a flavor combo the whole family will love!

Provided by Kimber

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 lbs Boneless pork chops (about 1 in thick)
8 oz cream cheese (softened (1 package))
4 oz can chopped green chiles ((1 small can))
1 cup Mexican blend cheese (shredded)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
Fresh chopped cilantro

Steps:

  • Heat the oven to 400˚ F. Mix to combine the garlic powder, cumin, salt and pepper.
  • In a medium bowl, mix the cream cheese and half of the spice mixture until combined. Then stir in the green chilis until evenly mixed.
  • Lay the pork chops flat in a large baking dish. Season each side of the pork chops with the remaining half of the spices. Then cover each one with the green chili mixture.
  • Bake on the middle rack for 15 minutes. Then add the cheese to the top of the pork chops and return to the oven to bake an additional 5 minutes or until they are cooked through at an internal temperature of 145˚F.
  • Let sit 5 minutes then garnish with fresh cilantro and serve warm!

Nutrition Facts : Calories 437 kcal, Carbohydrate 3 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 161 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

PORK AND GREEN CHILE CASSEROLE



Pork and Green Chile Casserole image

Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner. Try it, you won't regret it.

Provided by JESUSFREAK44

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 10

Number Of Ingredients 11

3 tablespoons vegetable oil
1 ½ pounds boneless pork loin chops, cut into bite-size pieces
1 ½ cups instant brown rice, uncooked
1 (10.5 ounce) can condensed cream of chicken soup
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 (4 ounce) cans diced green chile peppers
3 tablespoons chunky salsa
¼ cup water
2 tablespoons ground cumin
1 cup shredded Colby cheese

Steps:

  • Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.
  • Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.8 g, Cholesterol 36.6 mg, Fat 13.6 g, Fiber 4.5 g, Protein 16.3 g, SaturatedFat 4.9 g, Sodium 811.3 mg, Sugar 2.3 g

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