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Pork and Green Chile Casserole

Pork and Green Chile Casserole

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
JESUSFREAK44

JESUSFREAK44

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.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.
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Reviews

JennyP
73

JennyP

11/14/2005

Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped the cheese melting part. We topped it with cheese, sour cream, olives, and tomatoes and scooped it up with chips. In fact, I'm eating leftovers right now! The only thing I would mention that the instructions do not is to stir occasionally while it's simmering, because the rice stuck a little--thank goodness for teflon! Thanks for the recipe!

MESADEBS
53

MESADEBS

1/3/2006

Somehow I could not bring myself to use the soup. Instead I pureed 1 can of drained pinto beans and added that. The family loves this recipe. Including the son who does not like beans!

JPCOOKSALOT
49

JPCOOKSALOT

12/30/2005

This recipe was terrific; I was looking for a recipe to use up some leftover roast pork, so I just skipped the meat-browning step, & browned the onions on their own, then added the cooked chopped pork. I also added some fresh cialntro abour 10 minutes before serving, for that hit of fresh flavour. Perfect!

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