Chile Verde Potato Bake Recipe

Name: Chile Verde Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb diced boneless pork; 2 tablespoons olive oil; 1/2 cup diced onion; 1/4 cup green onions with top, chopped; 1 tablespoon minced garlic clove; 1/2 cup green chili, chopped; 1/4 cup diced celery; 1 tablespoon minced fresh carrot; 1/2 cup cilantro, chopped; 1/2 cup chicken broth; 1/4 cup green enchilada sauce; 1/2 cup salsa, verde- chunky; 1 tablespoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon taco seasoning; 1 teaspoon cumin; 1/2 teaspoon sugar; 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns; 1/2 cup half-and-half; 2 eggs; 1 tablespoon sour cream; 1 cup salsa, verde- chunky; 2 cups cheddar cheese

Servings: persons

1 lb diced boneless pork
2 tablespoons olive oil
1/2 cup diced onion
1/4 cup green onions with top, chopped
1 tablespoon minced garlic clove
1/2 cup green chili, chopped
1/4 cup diced celery
1 tablespoon minced fresh carrot
1/2 cup cilantro, chopped
1/2 cup chicken broth
1/4 cup green enchilada sauce
1/2 cup salsa, verde- chunky
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon taco seasoning
1 teaspoon cumin
1/2 teaspoon sugar
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1/2 cup half-and-half
2 eggs
1 tablespoon sour cream
1 cup salsa, verde- chunky
2 cups cheddar cheese

1
Sautee diced pork with olive oil in a large skillet until browned, add onion, green onion, garlic, green chilies, celery, carrots. Sautee until tender and pork is fully cooked. Add cilantro, chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook for 2 more minutes on medium heat, juices will absorb and you want the consistency to be a little thick. Remove from heat and let cool.
2
In a large bowl add potatoes and Verde mixture- let cool for 5 minutes before you add dairy products.
3
In a small bowl add half and half, eggs and sour cream and beat well- add to Verde mixture and incorporate all ingredients.
4
Spray a 8 x 10 casserole dish. Pour mixture in casserole dish and spread evenly. Spread evenly the 1 Cup of Salsa Verde over the top of casserole, spread cheddar cheese evenly over the top and bake at 350 degrees for 35-40 minutes.
5
Serve as a dinner or for breakfast, garnish with sour cream, chopped cilantro and tomatoes.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 lb diced boneless pork, 2 tablespoons olive oil, 1/2 cup diced onion, 1/4 cup green onions with top, chopped, and more.

Yes, Chile Verde Potato Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Verde Potato Bake

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