Chile Verde Casserole

Chile Verde Casserole Recipe

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Kristi Luce

By
@thisgrandmascookin

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
2 Hr 25 Min
Cook:
35 Min

Ingredients

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 medium
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 medium
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

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

Printable Recipe Card

About Chile Verde Casserole

Course/Dish: Pork, Casseroles
Regional Style: Mexican