Get ready to spice up your meal routine with 20 delicious and flavorful Chile Verde recipes! This popular Mexican dish, made with roasted green chilies, is a staple in many Latin American households. But why should you stick to traditional recipes when you can experiment with new twists and flavors? From slow cooker pork to vegetarian options, we’ve got you covered.
In this article, we’ll take you on a culinary journey through the world of Chile Verde, showcasing a variety of mouth-watering dishes that are sure to please even the pickiest eaters. Whether you’re a seasoned chef or just starting to explore the world of cooking, these recipes will inspire you to try new flavors and ingredients.
Stay tuned for our first recipe, where we’ll show you how to make Slow Cooker Pork Chile Verde – a hearty and comforting dish that’s perfect for a chilly evening in.
Slow Cooker Pork Chile Verde
This recipe is a twist on traditional chile verde, substituting tender pork for beef. The slow cooker makes it easy to prepare a rich and flavorful dish with minimal effort.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown the pork shoulder in a skillet with olive oil; season with salt, pepper, and cumin.
2. Add the chopped onion and cook until softened.
3. Transfer the mixture to the slow cooker; add diced green chilies, red kidney beans, and chicken broth.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot with warm flour tortillas, shredded cheese, and your favorite toppings.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Authentic Mexican Chile Verde
This classic recipe from Mexico’s central region is a staple dish that warms hearts and bellies alike. With tender pork, tangy tomatillos, and a hint of spices, this chile verde is a must-try for any chili lover.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 4 large tomatillos, husked and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the pork, then set aside.
2. In the same pot, add the remaining 1 tablespoon of oil, onion, garlic, and jalapeño. Cook until the vegetables are tender, about 5 minutes.
3. Add the tomatillos, cumin, paprika, salt, and pepper. Stir well, then add the browned pork back into the pot.
4. Simmer the chile verde for 1 hour, or until the flavors have melded together and the pork is tender.
5. Serve with warm tortillas, rice, and your favorite toppings.
Cooking Time: 1 hour
Chicken Chile Verde Enchiladas
This recipe combines the richness of chicken with the bold flavors of chile verde and crispy tortillas, creating a delightful Mexican-inspired dish perfect for any meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken in a skillet with olive oil until browned, about 5 minutes.
3. Add diced tomatoes with green chilies, cilantro, salt, and pepper. Simmer for 5-7 minutes or until the sauce thickens slightly.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by placing chicken mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
6. Top with cheese and bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Instant Pot Chile Verde Stew
Get ready to warm up with this flavorful and spicy Instant Pot Chile Verde Stew! This recipe is a perfect blend of tender pork, tangy green chilies, and aromatic spices, all cooked to perfection in under 30 minutes.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can (14.5 oz) diced green chilies
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the pork and cook until browned, about 5 minutes.
3. Add the onion, garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add the chicken broth, diced green chilies, and stir to combine.
5. Close the lid, set valve to “Sealing”, and cook on “High Pressure” for 15 minutes.
6. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Serve hot with your favorite sides or use as a topping for tacos or rice bowls.
Cooking Time: 25-30 minutes
Vegetarian Chile Verde with Tofu
This recipe combines the bold flavors of traditional Chile Verde with the protein-packed goodness of tofu, making it a perfect option for vegetarians. With its rich tomato-based sauce and blend of spices, this dish is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup firm tofu, drained and crumbled
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, red bell pepper, and jalapeño; cook until vegetables are tender, about 5 minutes.
3. Add cumin, smoked paprika, salt, and pepper; stir to combine.
4. Add crumbled tofu; cook until lightly browned, about 3-4 minutes.
5. Stir in diced tomatoes; bring to a simmer.
6. Reduce heat to low and let sauce cook for at least 15 minutes, stirring occasionally.
Cooking Time: 20-25 minutes
Green Chile Verde Tacos
Experience the bold flavors of Mexico with this vibrant green chile verde taco recipe, perfect for a quick and delicious meal or gathering with friends.
Ingredients:
– 1 pound boneless chicken breasts, cut into small pieces
– 2 cups roasted green chiles, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: sour cream, shredded cheese, diced tomatoes, cilantro
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, cumin, paprika, salt, and pepper; cook until onion is translucent, about 4-5 minutes.
4. Stir in chopped green chiles; cook for an additional 1-2 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with chicken mixture, topped with desired toppings.
Cooking Time: 15-18 minutes
Spicy Chile Verde Soup
This spicy and flavorful soup is a perfect blend of roasted chilies, onions, garlic, and chicken broth. Serve with warm tortillas or crudités for a delicious meal.
Ingredients:
– 2 large Anaheim chilies
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, cilantro, or crushed tortilla chips for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast chilies on a baking sheet for 20-25 minutes, or until charred.
3. Peel skin off chilies and chop into small pieces.
4. In a large pot, sauté onion and garlic in a little oil until softened.
5. Add roasted chili peppers, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot.
6. Pour in chicken broth and bring to a simmer.
7. Reduce heat and let soup cook for 20-25 minutes or until heated through.
8. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Chile Verde Burrito Bowls
This flavorful recipe combines tender chicken, creamy chile verde sauce, and crispy tortilla strips with fresh cilantro and lime juice. Perfect for a quick and easy meal or lunch prep!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup Chile Verde Sauce (homemade or store-bought)
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 2 lime wedges
– Salt and pepper to taste
– Optional: diced onions, bell peppers, or jalapeños for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken breast with salt, pepper, and 2 tbsp of Chile Verde Sauce.
3. Bake chicken for 20-25 minutes or until cooked through.
4. While chicken is baking, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burrito bowls: slice cooked chicken, add warmed tortilla strips, and top with chopped cilantro, lime wedges, and any desired optional toppings.
Cooking Time: 25 minutes
Beef Chile Verde Casserole
A flavorful and hearty casserole that combines tender beef with a spicy green chile sauce, topped with melted cheese and crispy tortilla chips. Perfect for a comforting weeknight dinner or a crowd-pleasing potluck.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) green chile peppers, chopped
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortilla chips
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the chopped green chile peppers and cook for an additional minute.
5. In a separate bowl, combine the cooked beef mixture and shredded cheese.
6. Grease a 9×13-inch baking dish with cooking spray and add the beef mixture. Top with tortilla chips and cilantro.
7. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 20-25 minutes
Chile Verde Stuffed Peppers
This recipe combines the flavors of spicy chile verde with the sweetness of roasted peppers and the heartiness of ground beef, all wrapped up in a vibrant and delicious dish.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chile
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stir in diced tomatoes with green chile. Bring mixture to a simmer.
6. Stuff each pepper with the beef mixture, topping with shredded cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 40-45 minutes
Chile Verde Quesadillas
Spice up your snack time with these flavorful Chile Verde Quesadillas! This recipe combines the bold flavors of roasted green chilies, melted cheese, and crispy tortillas for a delicious treat.
Ingredients:
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup roasted green chile peppers (see note), chopped
– 1 tablespoon olive oil
– Salt to taste
– Optional toppings: sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the cheese and roasted green chile peppers.
3. Place a tortilla in the skillet and sprinkle one-quarter of the cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Chile Verde Breakfast Hash
Start your day with a flavorful twist on traditional breakfast hash, infused with the bold flavors of chile verde. This recipe combines crispy potatoes and bell peppers with tender scrambled eggs and tangy sour cream.
Ingredients:
– 2 large Yukon gold potatoes, peeled and diced
– 1 large red bell pepper, seeded and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup chile verde sauce (homemade or store-bought)
– 6 eggs
– Salt and pepper to taste
– 1 tablespoon unsalted butter
– 1 tablespoon sour cream
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1/4 cup chile verde sauce and season with salt and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes or until crispy.
4. Meanwhile, scramble eggs in a separate bowl and set aside.
5. Heat butter in a large skillet over medium-high heat. Add onion and garlic; cook for 2-3 minutes.
6. Add bell pepper and cook until tender, about 5 minutes.
7. Stir in scrambled eggs and cook until just set.
8. Serve potato mixture on top of egg mixture and dollop with sour cream.
Cooking Time: 30-35 minutes
Chile Verde Tamales
Experience the bold flavors of Mexico with this authentic recipe for Chile Verde Tamales. These tender tamales are filled with tender pork, tangy green chile, and creamy cheese, wrapped in a warm corn husk.
Ingredients:
– 2 cups masa harina
– 1 cup chicken broth
– 1/4 cup lard or vegetable shortening
– 1 pound pork shoulder, cooked and shredded
– 1 cup Chile Verde (green chile sauce)
– 1 cup grated Monterey Jack cheese
– 12-15 corn husks
Instructions:
1. Soak the corn husks in warm water for at least 30 minutes.
2. Mix together masa harina, chicken broth, and lard or shortening to form a dough.
3. Fill each corn husk with about 1/4 cup of dough, followed by a spoonful of pork, Chile Verde, and cheese.
4. Fold the tamale and tie with string or twine.
5. Steam tamales for 45-60 minutes, or until the dough is tender.
Cooking Time: 1 hour
Chile Verde Nachos
This recipe combines the bold flavors of Chile Verde with the classic comfort of nachos. Perfect for a crowd-pleasing snack or party appetizer.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chopped fresh cilantro
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh scallions, for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic; cook until softened.
4. Stir in diced tomatoes with green chilies and bring to a simmer.
5. Arrange tortilla chips in a single layer on a baking sheet.
6. Spoon Chile Verde mixture over chips, followed by shredded cheese.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
8. Garnish with chopped cilantro, scallions, and serve hot.
Cooking Time: 15-17 minutes
Chile Verde Pozole
This hearty and flavorful Mexican stew is a staple of many celebrations and gatherings. With its rich green chile broth, tender hominy, and savory pork, this Chile Verde Pozole recipe is sure to become a new favorite.
Ingredients:
– 1 pound pork shoulder, cooked and shredded
– 2 cups hominy (fresh or canned)
– 2 tablespoons vegetable oil
– 4-6 dried arbol chiles, stemmed and seeded
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
– Optional: shredded cabbage, radishes, lime wedges, and tortilla chips for garnish
Instructions:
1. In a blender or food processor, combine arbol chiles, onion, garlic, and 2 cups water. Blend until smooth.
2. Heat oil in a large pot over medium-high heat. Add blended mixture and cook, stirring occasionally, for 10 minutes.
3. Add hominy, cumin, salt, and pepper to the pot. Stir well to combine.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until hominy is tender.
5. Stir in cooked pork. Serve hot, garnished with desired toppings.
Cooking Time: 40-45 minutes
Chile Verde Stuffed Zucchini
A flavorful twist on traditional stuffed zucchini, this recipe combines the warmth of Chile Verde with the freshness of summer squash. Perfect for a quick and easy dinner or as a vegetarian option for your next gathering.
Ingredients:
– 4 medium zucchinis
– 1/2 cup Chile Verde sauce (homemade or store-bought)
– 1 cup cooked rice
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together Chile Verde sauce, cooked rice, shredded cheese, and chopped cilantro.
4. Stuff each zucchini with the Chile Verde mixture, dividing it evenly among the four squash.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the filling is heated through and the zucchinis are tender.
Cooking Time: 25-30 minutes
Chile Verde Meatballs
Elevate your meatball game with this flavorful and spicy recipe that combines the richness of beef with the boldness of Chile Verde. Perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup Chile Verde sauce (homemade or store-bought)
– Salt and pepper to taste
– Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, cheese, cilantro, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While meatballs are baking, warm Chile Verde sauce in the oven or on the stovetop.
6. Serve hot with warmed Chile Verde sauce for dipping.
Cooking Time: 15-20 minutes
Chile Verde Shrimp Skillet
Add some excitement to your mealtime with this flavorful and spicy Chile Verde Shrimp Skillet. This dish combines succulent shrimp, roasted poblanos, onions, and garlic in a bold green chile sauce, all cooked up in one skillet.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium poblanos, seeded and chopped
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 cup Chile Verde sauce (homemade or store-bought)
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped poblanos and cook until they start to soften, about 2-3 minutes.
5. Add the Chile Verde sauce and chicken broth. Stir to combine.
6. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: About 15-20 minutes
Chile Verde Cornbread Casserole
This casserole combines the comfort of cornbread with the bold flavors of chile verde, creating a delicious and unique side dish perfect for your next gathering.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup milk
– 1 large egg
– 1/4 cup vegetable oil
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced green chile peppers (roasted and chopped)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together cornmeal, flour, and salt.
3. In a separate bowl, mix milk, egg, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in cheddar cheese, cilantro, and diced green chile peppers.
6. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chile Verde Chili with Beans
This classic Chile Verde Chili with Beans recipe is a staple of New Mexican cuisine, combining tender green chilies, savory beans, and rich beef broth. Perfect for a chilly evening or a gathering with friends and family.
Ingredients:
– 1 lb ground beef
– 2 cups chopped fresh green chilies ( Anaheim or Poblano work well)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the chopped onions and cook until translucent.
3. Add the minced garlic, chili powder, cumin, and paprika; cook for 1 minute.
4. Stir in the diced tomatoes, red kidney beans, salt, and pepper.
5. Add the beef broth and bring to a simmer.
6. Reduce heat to low and let the chili cook for at least 30 minutes or overnight.
Cooking Time: 30-60 minutes
Summary
Get ready to spice up your meals with these 20 delicious Chile Verde recipes! From classic Mexican dishes like Authentic Mexican Chile Verde and Green Chile Verde Tacos, to innovative twists like Instant Pot Chile Verde Stew and Vegetarian Chile Verde with Tofu, there’s something for everyone. Whether you’re in the mood for slow-cooked comfort food or quick-and-easy weeknight meals, these flavorful recipes are sure to satisfy your cravings. Explore the possibilities and start cooking up a storm!
