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5 from 1 vote

Paleo Hatch Chile Casserole

The filling, gravy, and topping - oh my! They all work together to make this incredible casserole.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4 generous servings
Author: Cassy

Ingredients

Filling::

  • 1 tablespoon Grass-Fed Butter {coconut oil or bacon fat work too}
  • Kosher Salt & Cracked Black Pepper – for seasoning the chicken.
  • 1 1/2 pounds Organic Boneless Chicken Thighs
  • 4 cups Room-Temp Water
  • 1 pound All Natural Breakfast Sausage {Jimmy Dean}
  • 2 pounds Cooked Hatch Chile Peppers

Gravy::

  • 1 1/2 cups Salsa Verde
  • 1 can Organic Full-Fat Coconut Milk
  • 2 Large Limes Juiced {~4 Tbl juice}
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 2 tablespoons Arrowroot Powder

Topping::

  • 2 cups Fried Pork Skins {Chicharrones}
  • 1 cup Packed Fresh Cilantro

Instructions

Filling:

  • Melt the butter in a frying pan over high heat. Season one side of the thighs with salt and pepper. Lay them seasoned-side down in the hot buttered pan and cook for 2-3 minutes on one side. Season the up-facing side with salt and pepper. Flip them over after the time is done, cook for an additional 2-3 minutes, then cover with 4 cups of water. Cover the pan and simmer on low for 18-20 minutes. When finished, move drained chicken to a bowl and roughly shred with two forks.
  • Brown the sausage in a large frying pan into large bite-sized pieces. Set aside when finished.
  • Roast, clean, and chop the Hatch chiles into 1 inch pieces and place into a large mixing bowl. Add the shredded chicken and sausage to the bowl and stir together. Pour the entire filling into a large casserole dish and set aside.

Gravy:

  • Combine the salsa, coconut milk, salt, lime juice, cumin, chili powder, and arrowroot in a bowl. Whisk until smooth. Pour the gravy over the filling.
  • Cover the casserole dish with aluminum foil and bake at 350 F for 30 minutes.

Topping:

  • Crush the pork rinds into a rough powder. Chop the cilantro and add to the pork rinds. Stir together.
  • When the casserole is finished in the oven, remove aluminum foil, sprinkle with the pork rind and cilantro topping, and enjoy!

Nutrition

Calories: 991kcal | Carbohydrates: 34g | Protein: 69g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 222mg | Sodium: 2088mg | Potassium: 1850mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3392IU | Vitamin C: 343mg | Calcium: 106mg | Iron: 9mg