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chile verde casserole

(1 rating)
Recipe by
Kristi Luce
Porterville, CA

I was looking for something different to do with the Chile Verde and decided to make a casserole with it.

(1 rating)
yield 8 serving(s)
prep time 2 Hr 25 Min
cook time 35 Min

Ingredients For chile verde casserole

  • CHILE VERDE
  • 2 lb
    boneless pork roast
  • 2
    jalapeno peppers
  • 2
    poblano peppers
  • 1
    green bell pepper
  • 1 lb
    tomatillos, fresh
  • 1 bunch
    cilantro, fresh
  • 1 md
    onion
  • 4 clove
    garlic, minced
  • 2 tsp
    cumin
  • 1 tsp
    mexican oregano
  • 2 c
    water
  • 1
    bay leaf
  • 1
    chicken bouillon cube
  • 1
    beef bouillon, cubes
  • salt and pepper to taste
  • CORNBREAD
  • 1/2 md
    onion
  • 1 pkg
    chorizo
  • 1
    jalapeno pepper
  • 2 1/2 c
    flour
  • 1 1/2 c
    cornmeal
  • 4 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    vegetable oil
  • 2
    eggs, beaten
  • 1 c
    milk

How To Make chile verde casserole

  • 1
    Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
  • 2
    To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
  • 3
    Halve 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.
  • 4
    Place all the tomatillos, peppers and the cilantro into the blender and puree.
  • 5
    Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
  • 6
    When 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.
  • 7
    Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
  • 8
    Mix together flour, cornmeal, baking powder and salt until well blended.
  • 9
    Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
  • 10
    Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
  • 11
    Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
  • 12
    Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
  • 13
    Bake for 35 minutes, or until cornbread is a golden color.

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