Pork and Green Chile Casserole
Cuisine: Southwestern
Author: Anita
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
  • 1 cup wild rice medley (2¾ cups cooked)
  • ½ tsp salt
  • 1⅓ cups water
  • 1-1/2 pounds boneless pork, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 15 oz can black beans, drained
  • 1 10¾ oz can condensed cream of chicken soup, undiluted
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 cup chopped green chiles
  • 1½ teaspoon ground cumin
  • 1 cup shredded sharp cheddar cheese
  • optional: garnish with shredded lettuce, chopped tomatoes, and sour cream
Instructions
  1. Preheat oven to 350°.
  2. Put water, salt and wild rice in a medium saucepan, bring to a boil, stirring once, and cover. Simmer on low about 30 minutes or until fairly soft.
  3. While rice is simmering, in a large skillet, brown pork in olive oil; drain. Stir in the beans, soup,
  4. tomatoes, chiles, rice, and cumin.
  5. Pour into an ungreased 2.5-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes.
  6. Sprinkle with cheese and bake about 5 more minutes to melt cheese; bake longer if you want it lightly browned on top. Garnish with lettuce, chopped tomatoes, and sour cream if desired.
  7. To freeze: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use,
  8. partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking.
  9. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat
  10. through and for a thermometer inserted in center to read 165°.
  11. Fully baked casserole can also be cut into individual servings, wrapped in plastic, and frozen. Microwave to serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/casseroles/pork-and-green-chile-casserole/