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Nutrition Facts
Serving Size 330 g
(Approx. 6 Servings)
Amount Per Serving
Calories 690 Calories From Fat 500
% Daily Value*
Total Fat 55 g 85%
Saturated Fat 32 g 160%
Trans Fat 0.0 g
Cholesterol 185 mg 62%
Sodium 670 mg 28%
Total Carbohydrate 27 g 9%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 19 g
Vitamin A 30% Iron 8%
Vitamin C 6% Calcium 40%
*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.
Pork Polenta and Black Bean Casserole
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz H-E-B Fully Cooked Pulled Pork
18 Oz Food Merchants Organic Polenta Original, prepared
4 cup(s) heavy whipping cream
1/2 cup(s) H-E-B That Green Sauce
4 Oz diced green chiles
3 cup(s) shredded Monterey Jack cheese, divided
15 Oz black beans, rinsed & drained
15 Oz golden hominy, drained
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Instructions

1
Heat oven to 450ºF . Spray a 9 x 13-inch pan with nonstick cooking spray. Set aside.
2
Drain juices from pork into a bowl and reserve.
3
Coarsely chop pork on a cutting board. Add to pork juices and set aside.
4
Cut polenta crosswise into 12 slices then lay in bottom of prepared pan.
5
Combine cream, That Green Sauce and green chiles. Spoon half of mixture evenly over polenta.
6
Spread pork with juices over sauce mixture then sprinkle with 1 1/2 cups cheese.
7
Layer beans and hominy over cheese.
8
Drizzle remaining green sauce over hominy and top with remaining cheese. Cover with foil and bake 20 minutes.
9
Remove foil and bake 15 minutes longer or until top is golden brown and cheese melts.
10
Let stand 5 minutes before serving.

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