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green chili "tamale" casserole

Noia avatar
Recipe by
Kathy M
@Noia
Denver, CO

It's Hatch chili time here and I was mulling over what to do with some of the bushel of roasted peppers we bought and this is what I came up with. It's super easy and darn yummy.

prep time 15 Min
cook time 9 Hr
method Slow Cooker Crock Pot

Ingredients For green chili "tamale" casserole

  • 2-3 lb
    pork shoulder roast
  • 1 can
    hatch chili (4 oz) (or one fresh roasted if you have it)
  • 3-4 clove
    garlic
  • 1 lg
    onion
  • 1/2 c
    water
  • GREEN CHILI
  • 3 Tbsp
    oil (olive/veg)
  • 6 Tbsp
    flour
  • 5 c
    reserved broth from pork then water to make up the difference
  • 1 can
    diced tomatoes -15 oz (can use rotels for extra flavor)
  • 2 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 2 c
    roasted green chili - fresh (it's super easy to do at home!)
  • 1 tsp
    salt
  • OTHER
  • package of corn tortillas. i used an 18 count medium size package
  • "mexican" style cheese (suggested 2 cups)

How To Make green chili "tamale" casserole

  • 1
    Slice onion fairly thick and lay at the bottom of a crock pot. Add the water, then the pork shoulder. Crush/slice the garlic onto of the pork, then add the can of chili. Set on low and let it go for overnight (I let mine go for about 16 hours. Needless to say, it didn't need that long, but it certainly doesn't hurt it!) Save liquid.
  • 2
    In a large pot, add oil then flour when combined, slowly add the reserved pork stock and water, stirring avoid lumps. Add canned tomatoes and seasonings.
  • 3
    If you can, blend half the roasted green chilies till smooth and chop the rest. If that's too much of a pain, you can skip that and just chop the whole lot and add them to the sauce.
  • 4
    Next shred your pork and add that to the sauce. Cook on low heat for an hour to blend. Stir when needed.
  • 5
    Pre-heat oven to 350. In a 9 x 13 pan place a triple layer of corn tortillas. Then add a layer of the chili on top of that add a layer of the cheese. Then add another layer of tortillas then meat. Bake in the oven for 30 minutes uncovered, then add a final layer of cheese. Bake another 10-15 minutes till the cheese is melted. (You could easily use a smaller baking dish and freeze the rest of the chili) Serve with sour cream/lettuce/salsa/green onions and whatever other toppings you enjoy.
  • 6
    Note: You'll want to serve this in bowls as it's a loose dish. Also, don't be afraid to play around with the ingredients. If you want more heat you can saute (or roast!) some jalapeno and add them to the sauce.
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