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5 from 1 vote

Spicy Pork-Hatch Chili Casserole – Recipe

This one-pan easy-bake casserole recipe is loaded with the savory flavors of roasted Hatch chile peppers, tomatoes, pork loin, pasta noodles and cheddar cheese. It's a perfect weeknight meal.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 368kcal


  • 2 tablespoons olive oil
  • 6 ounces cooked pork loin cubed
  • 1 large white onion chopped
  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped
  • 1 celery stalk chopped
  • 2 cloves garlic minced
  • 6 ounces roasted Hatch chili peppers chopped
  • 1 14- ounce can whole tomatoes
  • 1 tablespoon cayenne powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups uncooked pasta
  • ¾ cup shredded cheddar
  • Chopped basil for garnish


  • Heat the oil in a large pan to medium heat. Add the pork, onion, peppers and celery and cook, stirring often, 6-7 minutes, until vegetables are softened.
  • Add garlic and cook another minute, until you can smell that awesome garlic.
  • Add the Hatch peppers and tomatoes. Break the tomatoes apart with a spoon.
  • Add seasonings and stir. Simmer for 5 minutes.
  • While you’re cooking, bring a small pot of salted water to boil and add the uncooked pasta. Boil for 10 minutes or so, until al dente, according to your package instructions. Drain and add the noodles to the pan.
  • Transfer the ingredients to a baking dish and top with shredded cheddar cheese.
  • Bake for 10 minutes, until cheese is melted.
  • Sprinkle with fresh chopped basil and serve.


Serves 4


Calories: 368kcal | Carbohydrates: 34g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 320mg | Potassium: 667mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 37.5mg | Calcium: 218mg | Iron: 2.5mg