Southwest Pork Green Chili Casserole

Dive into the bold, zesty flavors of the Southwest with this comforting Pork Green Chili Casserole! This dish combines tender, slow-simmered pork shoulder with a medley of diced green chilies, Rotel, and aromatic spices like cumin and chili powder for a rich and savory filling. Layered with hearty corn tortillas and a melty duo of cheddar and Monterey Jack cheeses, this casserole is baked until delightfully golden and bubbly. Perfect for a cozy family dinner, it’s a versatile recipe that shines with fresh cilantro garnish and a dollop of sour cream. Easy to make ahead and packed with Tex-Mex flair, this casserole is destined to become a go-to favorite for weeknight meals or special gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 2 cans (4 oz each) diced green chilies
• 1 can (10 oz) rotel (diced tomatoes with green chilies)
• 1.5 cups chicken broth
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 0.5 tsp pepper
• 8 small corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 0.25 cup, chopped (optional for garnish) cilantro
• 0.5 cup (optional for serving) sour cream

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Cut the pork shoulder into 1-inch cubes.

Step 3

In a large skillet, heat the olive oil over medium-high heat and brown the pork on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove the pork and set aside.

Step 4

In the same skillet, add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Step 5

Stir in the diced green chilies, Rotel, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine.

Step 6

Return the browned pork to the skillet. Bring the mixture to a gentle simmer. Cover and let it simmer on low heat for 1.5 hours or until the pork is tender and the sauce has thickened.

Step 7

While the pork cooks, slice the corn tortillas into quarters.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the pork and sauce mixture on the bottom.

Step 9

Layer tortilla quarters over the pork mixture, followed by a generous sprinkle of cheddar and Monterey Jack cheese.

Step 10

Repeat layering (pork mixture, tortillas, cheese) until all ingredients are used, finishing with a layer of cheese on top.

Step 11

Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 13

Let the casserole rest for 5-10 minutes before serving.

Step 14

Garnish with fresh cilantro and serve with sour cream on the side, if desired.

Nutrition Facts

Serving size	(2664.9g)

Amount per serving	% Daily Value*
Calories	4445.8

Total Fat 270.4g	0%
Saturated Fat 126.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1200.1mg	0%
Sodium 7085.2mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 25.0g	0%
Total Sugars 33.1g
Protein 328.1g	0%

Vitamin D 24IU	0%
Calcium 3085.2mg	0%
Iron 20.1mg	0%
Potassium 5457.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 29.7%

Carbs: 15.4%