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Pork and Green Chile Casserole

SUBMITTED BY: JESUSFREAK44 PHOTO BY: Allrecipes

"Make your taste buds feel like they're at a fiesta, with this great dish. Its 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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Read Reviews (56)

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PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons vegetable oil
1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
1 1/2 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
1/4 cup water
2 tablespoons ground cumin
1 cup shredded Colby cheese

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 14, 2005 by JennyP

Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped... MORE

Reviewed on Jan. 3, 2006 by MESADEBS

Somehow I could not bring myself to use the soup. Instead I pureed 1 can of drained pinto... MORE

Reviewed on Dec. 30, 2005 by JPCOOKSALOT

This recipe was terrific; I was looking for a recipe to use up some leftover roast pork, so I... MORE

Reviewed on Feb. 16, 2006 by AMA83B

I used chicken instead of pork and 2 cans of ro*tel instead of canned green chillies. The can... MORE

Reviewed on Oct. 12, 2006 by bgarland

Fabulous! And incredibly easy! I did replace the green chili's with a can of rotel. And with... MORE

Reviewed on Sep. 19, 2006 by marney

This is very good. It has a lot of flavor. Love avocados and tomatoes on the side. MORE

Reviewed on Mar. 12, 2007 by cowgirll

This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made... MORE

Reviewed on May 16, 2006 by BRITTLUCK

My family really liked this. It was a familiar and comfortable casserole. Nothing new and... MORE

Reviewed on Nov. 2, 2006 by JulieCC

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

JulieCC
Nov. 2, 2006

This was really good and the family enjoyed it. I made quite a few changes, though, due to taste and what I had on hand. I used steamed Jasmine rice (uncooked 1 cup) in place of instant brown rice. I used 1 can of tomatoes and green chiles and a 4 oz can of tomato sauce in place of the can of tomatoes and can of chiles. I didn't add the water because of how I made the rice. I added 1 Tbsp of green chile powder. I added a can of drained sweet corn. I used Campbells Healthy Request soup (can't have regular due to MSG). I added 2 minced cloves of roasted garlic to the meat as it cooked - and used peppercorn pork tenderloin. I used Southwestern Salsa. I also used shredded sharp cheddar. I didn't cook the mixture in the oven - just let it simmer on the stove top and added the cheese at the table (didn't want to wash another pan). I served it with tortilla chips and fresh avocado on top. I'm going to use all the ingredients but the rice and make a dip, substituting ground beef for the pork. I'm also going to try the entire recipe with chicken. Very yummy and "stick to your ribs" and great on a cold evening - lots of leftovers, too!

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4 users found this review helpful

This was really good and the family enjoyed it. I made quite a few changes, though, due to... MORE

Reviewed on Nov. 11, 2006 by Kevin.Fitz

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