PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
CHILE VERDE
Steps:
- Peel and crush the roasted Anaheim chiles; set aside.
- Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
- Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
- Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
CHILI VERDE QUICHE CASSEROLE
Make and share this Chili Verde Quiche Casserole recipe from Food.com.
Provided by CycloneMommy
Categories Savory Pies
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients together.
- Pour into coated baking dish.
- Bake uncovered for 1 hour or until firm.
- Cool and serve.
Nutrition Facts : Calories 806.2, Fat 60.2, SaturatedFat 34.7, Cholesterol 566.3, Sodium 1230.1, Carbohydrate 17.9, Fiber 1, Sugar 3.9, Protein 48.5
CHILI VERDE CASSEROLE
Verde is the Spanish word for green and there are green chillies in this casserole, Have I mentioned how well I like green chilies? Usually they are paired with chicken or pork, but here they are paired with beef to make a mighty tasty casserole. I found this recipe at Cook.com.
Provided by Lorraine of AZ
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degree F. Grease a 9 x 13-inch baking dish.
- Drain the chili peppers and slice. Brown the ground beef. Mix together the eggs, milk and flour.
- Layer 1/2 of the chilies in the prepared baking dish. Top with 1/2 of the beef, then 1/2 of the cheese. Spread the remaining chilies over the cheese, then the remaining beef. Pour the egg mixture evenly over all. Top with the remaining cheese.
- Bake in preheated oven for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 636.5, Fat 42, SaturatedFat 19.5, Cholesterol 333.1, Sodium 418.4, Carbohydrate 14.6, Fiber 0.8, Sugar 2.1, Protein 48
CHILE VERDE CASSEROLE
I was looking for something different to do with the Chile Verde and decided to make a casserole with it.
Provided by Kristi Luce
Categories Casseroles
Time 3h
Number Of Ingredients 27
Steps:
- 1. Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
- 2. To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
- 3. Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
- 4. Place all the tomatillos, peppers and the cilantro into the blender and puree.
- 5. Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
- 6. When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
- 7. Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
- 8. Mix together flour, cornmeal, baking powder and salt until well blended.
- 9. Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
- 10. Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
- 11. Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
- 12. Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
- 13. Bake for 35 minutes, or until cornbread is a golden color.
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- Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
- Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
- Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.
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