Wednesday, February 22, 2012
114. Pork and Green Chili Casserole
This recipe was given to me by a very dear friend. Our oldest kids were babies together and to this day (17 years later) they are still friends and she is considered one of my BEST friends. In this life we are given opportunities to find and cherish those souls that we connect with. This is such a friendship that has and will endure the test of time.
We have laughed and cried together. We have supported each other's decisions. We have leaned on each other for support during some difficult times. We have listened and chatted through life's problems, joys and experiences. She is the finest example of how a mother should be. She loves life. She is a voice for women and for these traits, I admire her the most.
You love your husband and your families, but finding that extra cup of love for a friend is a treasured gift because she was chosen and invited into our family and we choose to keep she and her family very dear to our heart…forever. A true friend to the end. Thanks Gina for all you have done for me and my family!
The original recipe is a casserole that is baked in the oven. I have always made this in the crockpot with great success and so it is this recipe that I will share with you today.
I usually make this when I have left over rice. This can be added towards the end of the cook time. I have not attempted to make this using uncooked rice. If you try this, please let me know how it turns out. There is plenty of juice in the recipe to try it with 1/2-3/4 cups of rice, this should be added at the beginning of the cook time.
Recipe: Pork and Green Chili Casserole, adapted from Gina Trommlitz
1 1/2 pounds of pork shoulder or 3 pork chops (boneless)
1 T. oil
1 15 oz can of black beans, drained
1 10 3/4 oz cream of chicken soup
1 14 1/2 oz diced tomatoes
2 (4) oz cans diced green chilis
1-2 T. salsa
1 tsp. ground cumin
salt and pepper to taste
2 cups of prepared rice
Jack or cheddar cheese to top
Frito or Corn Chips
sour cream, optional
Heat a sautee pan with oil. Cut pork into 1x1 inch cubes. Cook pork on all sides.
In a large crockpot, add pork and the remaining ingredients (except prepared rice, chips, cheese and sour cream). Cook on high for 4 hours or low for 6-8 hours. Add the prepared rice one hour before your time is up. The rice will absorb all of the liquid in the crockpot the longer it is allowed to cook.
Serve with chips, cheese and sour cream.
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