A hearty and flavorful casserole combining tender pork, green chiles, and creamy potatoes, perfect for any meal.
Heat the olive oil in a large skillet over medium heat. Add the diced pork and cook until browned.
Ensure the skillet is hot before adding the pork to achieve a good sear.
Add the onion, garlic, green chiles, celery, and carrot to the skillet. Cook until the vegetables are tender.
Stir frequently to prevent the vegetables from sticking to the skillet.
Stir in the cilantro, chicken broth, salsa verde, and spices. Simmer for a few minutes until slightly thickened.
Adjust the seasoning to taste at this stage.
In a large bowl, combine the cooked mixture with the potatoes. Let it cool slightly.
Cooling the mixture prevents the eggs from cooking prematurely.
In a separate bowl, whisk together the half-and-half, eggs, and sour cream. Stir into the potato mixture.
Ensure the custard is well mixed for even distribution.
Transfer the mixture to a greased casserole dish. Top with the remaining salsa verde and cheddar cheese.
Spread the cheese evenly for a golden crust.
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, until set and golden.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the casserole rest for a few minutes before serving. Garnish with additional cilantro if desired.
Resting allows the flavors to meld and makes serving easier.
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