chile verde casserole
(1 rating)
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I was looking for something different to do with the Chile Verde and decided to make a casserole with it.
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(1 rating)
yield
8 serving(s)
prep time
2 Hr 25 Min
cook time
35 Min
Ingredients For chile verde casserole
- CHILE VERDE
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2 lbboneless pork roast
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2jalapeno peppers
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2poblano peppers
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1green bell pepper
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1 lbtomatillos, fresh
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1 bunchcilantro, fresh
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1 mdonion
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4 clovegarlic, minced
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2 tspcumin
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1 tspmexican oregano
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2 cwater
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1bay leaf
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1chicken bouillon cube
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1beef bouillon, cubes
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salt and pepper to taste
- CORNBREAD
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1/2 mdonion
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1 pkgchorizo
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1jalapeno pepper
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2 1/2 cflour
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1 1/2 ccornmeal
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4 tspbaking powder
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1 tspsalt
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1/2 cvegetable oil
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2eggs, beaten
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1 cmilk
How To Make chile verde casserole
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1Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
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2To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
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3Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
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4Place all the tomatillos, peppers and the cilantro into the blender and puree.
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5Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
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6When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
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7Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
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8Mix together flour, cornmeal, baking powder and salt until well blended.
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9Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
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10Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
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11Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
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12Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
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13Bake for 35 minutes, or until cornbread is a golden color.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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