Can I use chicken or turkey for this recipe?

If you've got leftover roast chicken or turkey to use instead of pulled pork, this recipe still works! Go for it!

What cheese do you recommend using?

I like cheddar cheese for this casserole, but other cheeses work. Mozarella, monterey jack, gouda, swiss, or even specialty cheeses like Cotswold or Prairie Breeze make great options.

Leftover Pulled Pork Casserole with Poblanos

Description

Smoky and hearty, this low-effort casserole makes the perfect refreshed meal for leftover pulled pork, but you can use shredded chicken or turkey in a pinch if you'd like, too!

Ingredients

Units Scale

2 tablespoons olive oil, divided
6 large poblano peppers
2 ears fresh corn, husked OR 2 cups frozen corn kernels, thawed
1 red onion, quartered
1 15-oz. can no-salt-added kidney beans, drained
16 oz. shredded smoked pork
2 teaspoons kosher salt
2 teaspoons ground cumin
2 cups shredded cheddar cheese, divided
1 1/2 cups salsa verde, plus more for garnish if desired
2 1/2 cups beef broth
1 1/2 cups uncooked basmati rice
1/4 cup fresh cilantro leaves, chopped, for garnish

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Instructions

Preheat the oven to broil with the oven rack 6 inches from the heating element. Line a baking sheet with aluminum foil. Place poblanos, corn (whether on the cob or scattered on the aluminum foil), and red onion on the baking sheet and drizzle with 1 tablespoon olive oil. Broil, turning every 3-4 minutes, until charred on all sides (about 15 minutes total). Remove from the oven and reduce temperature to 375 degrees F.
Transfer poblanos to a large heatproof bowl and cover with plastic wrap or silicon wrap and set aside for about 15 minutes, until cool enough to handle.
Meanwhile, grease a 9x13 baking dish with 1 tablespoon olive oil. When cool enough to handle, cut corn kernels off of the cob and add them to a large mixing bowl. Dice the red onion and add to the mixing bowl. Add the kidney beans, pork, salt, cumin, rice, salsa, broth, and 1 1/2 cups cheese. When the poblanos are cool enough, slip the charred skins off of them, remove the stems and seeds, and dice. Add to the bowl and stir until everything is combined.
Transfer to the mixture to the baking dish and use a spatula to spread to the edges. Cover with aluminum foil and bake for approximately 40 minutes. Uncover and carefully sprinkle remaining 1/2 cup cheese overtop. Return to the oven for 5-10 minutes, until cheese on top has melted and started to bubble and rice is cooked through.
Remove from oven and let cool slightly. Top with fresh cilantro and extra salsa verde, if desired.