Pork and Green Chili Casserole
Warm, comforting, and bursting with bold Southwestern flavors, this Pork and Green Chili Casserole is a hearty dish that’s perfect for family dinners or potlucks. Tender, slow-simmered pork shoulder is infused with smoky roasted green chilies, zesty diced tomatoes, and aromatic spices like cumin and chili powder. Layered with creamy sour cream, melty Monterey Jack cheese, and soft corn tortillas, this casserole delivers a rich combination of textures and tastes in every bite. Baked to golden perfection and topped with fresh cilantro, it’s the ultimate crowd-pleaser. With simple ingredients and approachable steps, this recipe brings a rustic yet elevated meal to your table, ideal for fans of flavorful casseroles that celebrate the essence of Southwestern cuisine.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless, cut into 1-inch cubes)
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Vegetable oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1.5 cups Roasted green chilies (diced)
- 1 cup Canned diced tomatoes (drained)
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 10 pieces Corn tortillas (cut into quarters)
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove and set aside.
In the same skillet, reduce heat to medium and add the diced onion. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the roasted green chilies, diced tomatoes, ground cumin, and chili powder. Cook for 2 minutes, mixing well.
Return the seared pork to the skillet and pour in the chicken broth. Bring the mixture to a simmer.
Cover the skillet and reduce the heat to low. Let it simmer for 45 minutes, or until the pork is tender and the flavors are well combined.
Once the pork mixture is ready, remove it from heat and stir in the sour cream.
In a 9x13-inch casserole dish, spread a thin layer of the pork mixture on the bottom.
Arrange a layer of corn tortilla quarters over the pork mixture.
Sprinkle a layer of shredded Monterey Jack cheese over the tortillas.
Repeat the layering process (pork mixture, tortillas, cheese) until all the ingredients are used, finishing with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbling and golden.
Let the casserole cool for 5-10 minutes. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.5 g | 424% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 8181 mg | 356% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 52.3 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2408 mg | 185% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4899 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
