Pork and Green Chile Casserole
3 tablespoons vegetable oil
1½ pounds boneless pork loin roast, trimmed and cut into bite-size pieces
1½ cups cooked rice (leftovers are great)
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can chile beans (hot or mild)
1 (14.5 ounce) can petite diced tomatoes
2 (4 ounce) cans diced mild green Chile peppers (1 cup)
1 (10 ounce) can diced tomatoes with green chiles (mild, original or hot)
¼ cup water
3 tablespoons Olde Westport Border Bandito’s Salsa Spice Blend®
2 cups (8 ounces) shredded Cheddar cheese, or your favorite cheese
Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and sauté until well browned on all sides (adds lots of flavor). Add the cooked rice, cream of chicken soup, Chile beans, tomatoes, green chiles, tomatoes with green chiles, water, and Olde Westport Border Bandito’s Salsa Spice Blend®. Stir to blend, bring to a gentle boil. Simmer over medium heat for about 10 minutes, stirring occasionally. Meanwhile, preheat the oven to 350 degrees. Spoon pork mixture into a 9×13 inch baking dish. Sprinkle cheese over the top. Bake for 15 minutes, or until cheese is melted. Serve with tortillas and a salad for a nice quick weeknight meal.
Olde Bill’s Comments: This is a must try recipe.