Pork And Green Chili Casserole Recipes

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.

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.

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.

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.

Steps:

• Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
• Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
• Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
• Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
• Preheat a grill or grill pan to medium to medium-high heat.
• Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.