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Source: FamilyTime Community

Pork and green chiles casserole
Chili verde - pork with a green chili sauce - is a comfort food, south-of-the-border stlye. This recipoe transforms the idea into a hearty and filling one-dish meal. Serve it with coleslaw for a creamy, crunchy contrast.
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Serves: 6
Prep Time: 0 minutes
Cook Time: 0 minutes
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1 1/4 pounds pork, boneless and lean
1 tablespoon cooking oil
1 15-ounce can black beans, or pinto beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes
1 10 3/4-ounce can condensed cream of chicken soup
2 4 1/2-ounce cans chili peppers, diced green and drained
1 cup quick cooking brown rice
1/4 cup water
2 tablespoons salsa
1 teaspoon ground cumin
1/2 cup Shredded Cheddar cheese, (2 ounces)




Cut pork into thin bite size strips. In a large skillet stir-fry pork, half at a time, in hot oil until brown. Drain off fat. Return all the meat to skillet. Stir in beans, undrained tomaotes, soup, chile peppers, uncooked rice, water, salsa and cumin. Heat and stir just until bubbly; pour into 2 quart casserole.

Bake at 375 oven for 25 minutes. Remove from oven. Sprinkle with shredded cheese` let stand for 3-4 minutes to melt cheese. Makes 6 servings.





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