Pork and Green Chile Casserole Recipe - Allrecipes.com
Pork and Green Chile Casserole Recipe
  • READY IN 55 mins

Pork and Green Chile Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Oct 27, 2012

This recipe was ok for us. Seemed a little bland, we needed to add a little more hot sauce than normal to give it a kick. Next time I think I'll play with the spices and add more than just cumin. The only change I made was I didn't have black beans so I used pinto. Not bad but wasn't our favorite either!

 
Jan 03, 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!

 
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!

 
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!

 
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!

 
Nov 11, 2006

This dish was outstanding! Very quick and easy to prepare but tastes delicious. I added cayenne pepper for a little zip, increased the salsa to 4 tablespoons and used 2 cups of 4 Chees Mexican cheese (monterey jack, cheddar, queso quesadilla and asadero shredded cheese). The additional cheese allowed to completely cover the baking dish. the extra cheese is personal preference...I like a lot of cheese! When served I topped mine with sour cream and extra salsa, but it was very good without the extra toppings too.

 
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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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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