Pork and Green Chili Casserole

I've posted this recipe on my family blog before.. but I wanted to post it along with a picture. My family loves this meal.. I usually cook it at least once a month if not more.. I usually always make it after we have had a pork roast because we usually have left overs. I just use the pork shredded up and really it's good both ways.. shredded pork or cubed pork loin chops. Yummy! As I said on my family blog, even my little guy eats this up. I wouldn't really think he would, but he gobbles it. Yummy!


Pork and green chili casserole
(from Taste of Home Prize Winning Recipes)

1-1/2 lbs boneless pork loin chops cut into 1/2 inch cubes (sometimes I just used the left overs from a pork roast and it works great too!)
1 tablespoon vegetable oil
1 can (15 oz) black beans, rinsed and drained
1 can condensed cream of chicken soup, undiluted
1 can (14-1/2 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1 cup quick-cooking brown rice
1/4 cup water
3 tablespoons salsa
1 teaspoon ground cumin
1/2 to 1 cup cheddar cheese

In a large skillet, saute pork in oil until no longer pink; drain(if you are using leftovers you can obviously skip the first part). Add the beans, soup, tomatoes, chilies, rice, water, salsa, and cumin; cook and stir until bubbly. Pour into an ungreased 2-qt baking dish or 9x13 pan.
Bake, uncovered, at 350 for 30 minutes or until bubbly. Sprinkle with cheese; let stand a few minutes before serving. Makes 6 servings. Enjoy!