Southwest Pork Green Chili Casserole
Dive into the bold, zesty flavors of the Southwest with this comforting Pork Green Chili Casserole! This dish combines tender, slow-simmered pork shoulder with a medley of diced green chilies, Rotel, and aromatic spices like cumin and chili powder for a rich and savory filling. Layered with hearty corn tortillas and a melty duo of cheddar and Monterey Jack cheeses, this casserole is baked until delightfully golden and bubbly. Perfect for a cozy family dinner, it’s a versatile recipe that shines with fresh cilantro garnish and a dollop of sour cream. Easy to make ahead and packed with Tex-Mex flair, this casserole is destined to become a go-to favorite for weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 cans (4 oz each) diced green chilies
- 1 can (10 oz) rotel (diced tomatoes with green chilies)
- 1.5 cups chicken broth
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp pepper
- 8 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup, chopped (optional for garnish) cilantro
- 0.5 cup (optional for serving) sour cream
Instructions
Preheat your oven to 350°F (175°C).
Cut the pork shoulder into 1-inch cubes.
In a large skillet, heat the olive oil over medium-high heat and brown the pork on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove the pork and set aside.
In the same skillet, add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the diced green chilies, Rotel, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine.
Return the browned pork to the skillet. Bring the mixture to a gentle simmer. Cover and let it simmer on low heat for 1.5 hours or until the pork is tender and the sauce has thickened.
While the pork cooks, slice the corn tortillas into quarters.
In a 9x13-inch baking dish, spread a thin layer of the pork and sauce mixture on the bottom.
Layer tortilla quarters over the pork mixture, followed by a generous sprinkle of cheddar and Monterey Jack cheese.
Repeat layering (pork mixture, tortillas, cheese) until all ingredients are used, finishing with a layer of cheese on top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for 5-10 minutes before serving.
Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
4446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 7085 mg | 308% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 33.1 g | ||
| Protein | 328.1 g | 656% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3085 mg | 237% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5457 mg | 116% | |
*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.
