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Ingredients
US|METRIC
50 SERVINGS
- 12 lb. boneless pork roast (lean)
- water
- 3 lb. whole wheat lasagna noodles
- 67 oz. cream of chicken soup (condensed, reduced fat, reduced sodium)
- 3 1/3 cups sour cream
- 3 1/4 cups milk
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- 14 oz. green chiles (chopped, canned, undrained)
- 3/4 cup celery (minced)
- 3 cups green onions (chopped)
- 3 1/2 cups cilantro (chopped, divided)
- 25 oz. black beans (drained)
- 2 1/3 lb. Monterey Jack cheese (Mexican-style cheddar-, reduced fat, shredded)
- 3 cups red bell pepper (chopped)
- 1 cup black olives (canned, sliced, drained)
- 6 1/2 cups tortilla chips (Nacho cheese flavored, crushed)
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Directions
- Place roast on rack in a shallow roasting pan. Do not cover pan.
- Insert meat thermometer into the center of the roast.
- Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
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