Pork And Green Chiles Casserole Food

PORK AND GREEN CHILE CASSEROLE

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.

PORK AND GREEN CHILI CASSEROLE

Steps:

• In a large skillet, saute pork in oil until no pink remains; drain.
• Add the beans, soup, tomatoes, chilies, rice water, salsa and cumin; cook and stir until bubbly.
• Pour into an ungreased 2-qt baking dish.
• Bake, uncovered, at 350 for 30 minutes or until bubbly.
• Sprinkle with cheese, let stand a few minutes before serving.

PORK AND GREEN CHILI CASSEROLE

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 CHILES CASSEROLE

Steps:

• In a large skillet cook pork until no longer pink and drain.
• Stir in beans, soup, salsa, chili peppers, rice, water, and cumin.
• Heat and stir just until bubbly.
• Pour into a 2-quart casserole.
• Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or until edges are bubbly.
• Remove from oven.
• Sprinkle with cheese and let stand for 5 minutes while cheese melts.

GREEN PORK CHILI

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

POTATOES, PORK, & GREEN CHILE CASSEROLE #5FIX

Steps:

• Spray a casserole dish generously with cooking spray.
• Empty the potatoes with onions into dish. Salt & pepper potatoes lightly.
• Spread with the diced green chile.
• Lay the pork chops on top of the chile.
• Spoon cream of mushroom soup over all and spread evenly.
• Cover with casserole lid or aluminum foil.
• Bake in a 350 degree oven for 40-45 minutes.

SOUTHWEST PORK & GREEN CHILI CASSEROLE

Steps:

• In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
• In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
• Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
• Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.

PORK AND BROWN RICE GREEN CHILE CASSEROLE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
• Add in onion and garlic and saute for about 3-4 minutes.
• Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
• Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
• Bake at 350 degrees until the cheese has melted.