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Nutrition Facts
Serving Size 420 g
(Approx. 4 Servings)
Amount Per Serving
Calories 720 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 19 g 95%
Trans Fat 1.5 g
Cholesterol 130 mg 43%
Sodium 1950 mg 81%
Total Carbohydrate 53 g 18%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 42 g
Vitamin A 20% Iron 10%
Vitamin C 2% Calcium 50%
*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 Verde Casserole

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 non-stick cooking spray
16 Oz H-E-B® Fully Cooked Pork Verde
16 Oz golden hominy, drained
8 Oz sour cream
1 cup(s) shredded Colby Jack cheese, plus 2 tablespoons
2 1/4 Oz sliced black olives
8 Oz pb crescent roll garlic butter
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Preheat oven to 375°F.
Coat a 9-inch baking dish with non-stick spray.
Heat pork in microwave according to package directions.
Combine pork with hominy, sour cream, 1 cup cheese and olives; spread in baking dish.
Twist each bread strip and place over top of casserole in a lattice-style pattern; tuck strip ends into casserole at edges of pan.
Sprinkle with remaining 2 tablespoons cheese.
Bake 15 to 20 minutes until hot and bubbly and twists are golden brown.



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