Weekly Recipes

Pork and Green Chile Casserole

Pork and Green Chile Casserole

Pork and Green Chile Casserole is a super easy family favorite comfort food that’s a whole meal and freezes really well. Great for kids and company.

Pork and Green Chile Casserole is a favorite to make again and again that can be thrown together with ingredients you may already have on hand. My son and I got 5 meals out of this – it’s every bit as good left over as it is the first time out of the oven. Just scoop out a serving, sprinkle some more fresh shredded cheese on, and nuke it.

You can use substitutions for many of the ingredients. For instance, in the version you see in this photo, I actually made it with canned pork instead of a fresh cut of pork or pork stew meat. It was a 24 oz can, and when you drain the broth off, it comes to 1 1/2 lbs, the exact right amount. This also works great with chicken or beef. Also I used a wild rice medley, but if you use brown rice, white rice, or minute rice, most people will not notice the difference. Personally, I really like the nuttiness and firmer texture of the wild rice but since I was aware of it, I really took notice of any subtle differences. You can also use jack cheese, a mild cheddar, or a blend of shredded cheeses; I personally like the sharp cheddar so I get more cheese taste even if I just use a little cheese.

The lettuce, tomatoes and sour cream add a lot – the perfect final touch. You can also add black olives, guacamole, avocado, sliced green onions, whatever.

I had planned to freeze this in individual servings, but it got eaten too fast. We had it every day for several days.  I’m going to make another one just for freezing in the next few weeks. It’s just so convenient to have around.

So try this out and see if it becomes a family keeper like it has for us. Hope you enjoy it!

Pork and Green Chile Casserole
Prep time
Cook time
Total time
Recipe type: Casserole
Cuisine: Southwestern
Serves: 8 servings
  • 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
  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.



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