chile verde casserole
(1 RATING)
I was looking for something different to do with the Chile Verde and decided to make a casserole with it.
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prep time
2 Hr 25 Min
cook time
35 Min
method
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yield
8 serving(s)
Ingredients
- CHILE VERDE
- 2 pounds boneless pork roast
- 2 - jalapeno peppers
- 2 - poblano peppers
- 1 - green bell pepper
- 1 pound tomatillos, fresh
- 1 bunch cilantro, fresh
- 1 medium onion
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon mexican oregano
- 2 cups water
- 1 - bay leaf
- 1 - chicken bouillon cube
- 1 - beef bouillon, cubes
- - salt and pepper to taste
- CORNBREAD
- 1/2 medium onion
- 1 package chorizo
- 1 - jalapeno pepper
- 2 1/2 cups flour
- 1 1/2 cups cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 - eggs, beaten
- 1 cup milk
How To Make chile verde casserole
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Step 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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Step 2To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
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Step 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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Step 4Place all the tomatillos, peppers and the cilantro into the blender and puree.
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Step 5Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
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Step 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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Step 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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Step 8Mix together flour, cornmeal, baking powder and salt until well blended.
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Step 9Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
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Step 10Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
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Step 11Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
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Step 12Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
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Step 13Bake for 35 minutes, or until cornbread is a golden color.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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