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Nutrition Facts
Serving Size 381 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1440 mg 60%
Total Carbohydrate 43 g 14%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 20 g
Vitamin A 10% Iron 8%
Vitamin C 4% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Carnitas Casserole Verde
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

16 Oz H-E-B Fully Cooked Pork Carnitas
11 Oz H-E-B That Green Sauce, original or mild
1 cup(s) H-E-B Sour Cream
12 H-E-B White Corn Tortillas, cut/torn into bite-size pieces
15 Oz H-E-B Borracho Beans, drained
15 Oz Hill Country Fare Golden Hominy, drained
8 Oz H-E-B Shredded Mexican Blend Cheese
2 Tbsp H-E-B Mild Pico de Gallo
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Heat oven to 375°F.
Prepare a 9x13-inch baking dish. Set aside.
Heat carnitas according to package directions.
Place carnitas, including any meat juices, in a mixing bowl (cut any large pieces in half).
Add green sauce and sour cream, and stir to combine.
Spread tortilla pieces over bottom of prepared baking dish.
Layer beans and hominy over tortillas.
Spoon meat mixture over top; sprinkle with cheese.
Cover with foil and bake 20 minutes until casserole is hot and bubbly.
Remove from oven; top servings with pico de gallo.



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