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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."
RECIPE RATING:
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
US
METRIC
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
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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
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JennyP
Nov. 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!
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29 users found this review helpful
Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped...
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Reviewed on Jan. 3, 2006 by
MESADEBS
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MESADEBS
Jan. 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!
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15 users found this review helpful
Somehow I could not bring myself to use the soup. Instead I pureed 1 can of drained pinto...
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Reviewed on Dec. 30, 2005 by JPCOOKSALOT
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JPCOOKSALOT
Dec. 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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14 users found this review helpful
This recipe was terrific; I was looking for a recipe to use up some leftover roast pork, so I...
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Reviewed on Feb. 16, 2006 by
AMA83B
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AMA83B
Feb. 16, 2006
I used chicken instead of pork and 2 cans of ro*tel instead of canned green chillies. The can of cream of chicken soup made it really creamy. This recipe was awesome!
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11 users found this review helpful
I used chicken instead of pork and 2 cans of ro*tel instead of canned green chillies. The can...
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Reviewed on Oct. 12, 2006 by bgarland
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bgarland
Oct. 12, 2006
Fabulous! And incredibly easy! I did replace the green chili's with a can of rotel. And with a dollop of sour cream, this casserole is incredible!
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10 users found this review helpful
Fabulous! And incredibly easy! I did replace the green chili's with a can of rotel. And with...
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Reviewed on Sep. 19, 2006 by
marney
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marney
Sep. 19, 2006
This is very good. It has a lot of flavor. Love avocados and tomatoes on the side.
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6 users found this review helpful
This is very good. It has a lot of flavor. Love avocados and tomatoes on the side.
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Reviewed on Mar. 12, 2007 by
cowgirll
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cowgirll
Mar. 12, 2007
This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made were to add some salt and pepper to the pork while it was browning, and I substituted cheddar for the Colby. We ate this "nachos" style, topped with more cheese (we're from Wisconsin and there is no such thing as too much cheese!) and sour cream, and scooped up with tortilla chips. You just HAVE to try this recipe - it's so much better than you think it's going to be! To cut down on the dishes, I did everything in one large, oven-proof skillet, and then just popped that into the oven instead of dirtying a 13 x 9. I can't wait to make this again! Thank you for a killer dinner!
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5 users found this review helpful
This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made...
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Reviewed on May 16, 2006 by
BRITTLUCK
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BRITTLUCK
May 16, 2006
My family really liked this. It was a familiar and comfortable casserole. Nothing new and exciting, but still very good.
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5 users found this review helpful
My family really liked this. It was a familiar and comfortable casserole. Nothing new and...
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Reviewed on Nov. 2, 2006 by
JulieCC
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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...
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Reviewed on Nov. 11, 2006 by
Kevin.Fitz
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Kevin.Fitz
Nov. 11, 2006