CHILE VERDE CASSEROLE
I was looking for something different to do with the Chile Verde and decided to make a casserole with it.
Provided by Kristi Luce
Categories Casseroles
Time 3h
Number Of Ingredients 27
Steps:
- 1. Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
- 2. To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
- 3. Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
- 4. Place all the tomatillos, peppers and the cilantro into the blender and puree.
- 5. Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
- 6. When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
- 7. Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
- 8. Mix together flour, cornmeal, baking powder and salt until well blended.
- 9. Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
- 10. Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
- 11. Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
- 12. Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
- 13. Bake for 35 minutes, or until cornbread is a golden color.
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