Pork, Black Bean, and Rice Casserole

4.7
(3)

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
1 9x13-inch casserole

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes

  • ¾ cup water, divided

  • 1 teaspoon salt, divided

  • ½ cup diced onion

  • 1 clove garlic, minced

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (10.75 ounce) can cream of chicken soup

  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  • 2 (4 ounce) cans chopped Hatch chile peppers, drained

  • 1 cup instant white rice (such as Minute®)

  • ½ cup frozen corn

  • ¼ cup salsa

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ¼ teaspoon ground black pepper

  • 1 cup shredded sharp Cheddar cheese, divided

Directions

  1. Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.

  2. Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.

  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  4. Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Cook's Notes:

Cooking pork shoulder in this method ensures that the pork will not dry out.

Three or four fresh roasted Hatch chiles can be used in place of canned.

Nutrition Facts (per serving)

318 Calories
12g Fat
28g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 318
% Daily Value *
Total Fat 12g 16%
Saturated Fat 5g 27%
Cholesterol 61mg 20%
Sodium 1383mg 60%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 24g
Vitamin C 25mg 124%
Calcium 156mg 12%
Iron 3mg 18%
Potassium 544mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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