Pork Casserole Recipes

PORK CASSEROLE RECIPE

Pork Casserole Recipe image

Perfect for the oven or slow cooker, this Pork Casserole recipe is cooked in a Mediterranean style tomato sauce, for a healthy, comfort food dinner.

Provided by Sarah Barnes

Time 2h10m

Number Of Ingredients 14

Ingredients

1.5 kg Pork shoulder (in cubes)
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Ground cinnamon
1 tbsp Olive oil
3 cloves Garlic (Peeled and crushed)
3 Leeks (Sliced)
800 g Tinned chopped tomatoes (2 tins)
300 ml Red wine
50 g Tin of anchovies (Drained and chopped)
Zest of 2 lemons (See note above)
90 g Black olives (Drained)
25 g Fresh Oregano (Leaves only, chopped)
Sea salt and black pepper

Steps:

Pre-heat your oven to 160C.
Put your pork cubes into a big freezer bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan.
Add the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, lemon zest, olives, the oregano and salt and pepper.
Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
Serve topped with more fresh oregano if you fancy.

Nutrition Facts : Calories 490 kcal, Carbohydrate 19 g, Protein 61 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 155 mg, Sodium 566 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

PORK AND GREEN CHILE CASSEROLE

Pork and Green Chile Casserole image

I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Sliced jalapeno pepper, optional

Steps:

Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.

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