Pork and Green Chile Quinoa Casserole
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This “don’t tell them it’s good for them” pork, quinoa and chili casserole is a super-quick 40-minutes from stovetop to table, making it a perfect weeknight meal.
I’m sure that there are several criteria you use in selecting recipes to prepare and present to your family: taste, ease in preparation and cost. And right now, with rising beef prices, there is no better choice than pork for affordability right now, in the third quarter of an eventful 2020. This tasty pork, quinoa and chile casserole fits the bill. Full of health benefits including lots of folate, fiber, minerals and protein, quinoa is the perfect accompaniment to pork. Add the medley of traditional Mexican cooking spices and fresh Serrano chilis, and your dinner just night be a mini-vacation for your taste buds.
I’ll be perfectly honest and admit that when I say the “Q” word, I get sneers of “health food, yuck!” Quinoa is really a flavorful seed that provides crunch and texture to a potentially crunch-less dish, like this one. Not that I’m complaining about flavorful pork and lots of spices in the chicken broth-based liquid that infuses the browned pork with yummy south-of-the-border flavors. The quinoa gives that flavorful cooking broth another place to go.
Never before have I come to understand the implications of “supply and demand” as I have during our not-fun-with COVID-19 time. Things are indeed a lot better in grocery stores in regard to availability—except when I start rooting around for protein sources for main dishes!
As I’m meandering down the meat department, I can’t help but notice that what is usually inexpensive—poultry—is a bit pricey. The price on a decent cut of beef is a bit heart failure inducing right now (I hope this changes soon!) but hello—pork is reasonably priced, and OMG look at the price on these beautiful lean pork loins!
“For sure I have just the perfect idea as to how to serve a piece of pork,” I thought. “Oh yes I do.” This is the first of two pork main dishes that remind me of just how great pork stands up to the bold flavors of Americanized Mexican cuisine’s amazing striking flavors.
The pork loin cooks quickly and is nice and tender after wallowing in its cooking sauces. You could certainly use other cuts of pork, for example, pork shoulder. It’s a bit less naturally tender versus a tenderloin, so even though pork is considered cooked at 145 degrees, the internal temperature of a pork shoulder should be between 160-190 degrees for maximum tenderness. This means your cooking time will be increased, and this is why I have, and faithfully use, a meat thermometer.
If you are the do-ahead type, prepare the quinoa the night before and stash it in the fridge. Otherwise, this recipe gives you plenty of time to multi-task; you can cook the quinoa while you are browning the cubed pieces of pork.
Probably my most favorite thing about pork is the fact that you can substitute different cuts of pork, depending on what you can get at the grocer’s, or what’s on sale, or whatever tickles your palate’s fancy. I used pork loin this time, because there was one heck of a sale at the grocery store.
This recipe, as written here, feeds two adults with a little left over for a burrito snack later. It also keeps well in the fridge and is as tasty the second day as it is the day you’ve made it.
Did you know that chili peppers have been something humans living in the Americas have consumed since 7500 years ago, and that chili peppers were domesticated more than 6000 years ago in what is now the heart of Mexico, to the Gulf of Mexico?
This recipe called for Serrano chiles. These little cuties are hot chiles, about five times hotter than the better-known jalapeño, and have a bright and biting flavor. If your family’s palate is less adventurous, try using Anaheim chilis and work your way up to the Serrano. Or use a combination of the mild Anaheim and just one little Serrano.
Serve this non-traditional casserole with flour or corn tortillas, and with a simple green salad on the side. When choosing a wine to enjoy alongside this casserole, pick a bold, heavy-bodied red that can stand up to the seasonings.
Are you a do-ahead cook when you have the opportunity to do so? Do you have a specific time limit in regard to the time you spend preparing weeknight meals? How much does in-store meat department specials influence your decision on what to buy when planning meals, or do you stick to your shopping list and meal plans despite price?
Pork- Chile Quinoa Casserole
Ingredients:
- 2 teaspoons grapeseed oil
- 1/2 cup quinoa, rinsed
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 pound boneless pork loin, cut into 1-inch chunks
- 2–5 serrano chiles, seeded and chopped
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/2–1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup chicken broth
- 1/4 cup shredded Monterey jack
- 1/2 cup pitted oil-cured black olives, sliced
Instructions:
- Preheat the oven to 375°F.
- In a saucepan, heat the grapeseed oil over medium-high heat. Add the quinoa and sauté until the grains separate and are opaque, 3–4 minutes. Add 1 cup (water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender, approximately 14 minutes. Drain in a fine-mesh sieve.
- In a large, heavy pot, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, 4–5 minutes. Stir in the chiles, onion, and garlic, and sprinkle with the chili powder, cumin, and 1/2 teaspoon salt. Cook until the onion is soft, about 3 minutes. Add the broth and stir to scrape up any browned bits on the pan bottom. Remove from the heat, add the quinoa, and toss and stir until the ingredients are evenly distributed. Sprinkle with the cheese and olives.
- Bake, uncovered until the cheese is melted and the pork is opaque throughout, about 15 minutes. Serve while hot.
Calories
398.99Sat. Fat (grams)
4.79Carbs (grams)
7.21Fiber (grams)
1.70Sugar (grams)
2.07Protein (grams)
22.78Sodium (milligrams)
199.63Cholesterol (grams)
65.08
Served over rice, over corn tortillas or turned into a burrito, there is no wrong way to eat this delectable one-pot chile verde with potatoes.