Author: musteatfood

Cozy nights are the perfect excuse to warm up with a delicious, comforting bowl of creamy chowder. Whether you’re in the mood for something classic and traditional or adventurous and innovative, we’ve got you covered with our collection of 20 creamy chowder recipes. From hearty, meat-based options like Smoky Bacon and Cheddar Chowder to lighter, vegetarian takes like Vegan Coconut Corn Chowder, there’s a recipe here that’s sure to hit the spot.

In this article, we’ll be diving into the world of creamy chowders, exploring flavors and ingredients from around the globe. We’ll start with some timeless favorites, like New England Clam Chowder and Manhattan Clam Chowder, before moving on to more modern twists, such as Loaded Baked Potato Chowder and Spicy Southwest Chicken Chowder. Whether you’re a seafood lover or a meat-and-potatoes kind of person, we have a chowder recipe that’s sure to satisfy your cravings.

New England Clam Chowder

A classic recipe from the Northeast coast of the United States, this creamy chowder is a staple of New England cuisine. This hearty soup is perfect for a cold winter’s day or any time you need a comforting meal.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add clams, clam juice, heavy cream, and whole milk. Stir to combine.
4. Bring mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
5. Season with thyme, salt, and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Corn and Potato Chowder

Warm up with this comforting chowder that combines the sweetness of corn and potatoes with a hint of smokiness from bacon. Perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 4 slices of bacon, diced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the grease behind. Add butter and sauté the chopped onion until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, corn kernels, paprika, salt, and pepper to the pot. Stir well to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the potatoes are tender.

Cooking Time: 25 minutes

Smoky Bacon and Cheddar Chowder

This hearty soup combines the smokiness of bacon with the creaminess of cheddar, perfect for a cozy evening meal. With just a few simple ingredients, you can create a rich and satisfying bowl that’s sure to please.

Ingredients:

– 1 pound smoked bacon, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove the cooked bacon with a slotted spoon and set aside.
3. Add butter to the pot and sauté the onion and garlic until softened.
4. Sprinkle flour over the mixture and whisk to combine.
5. Gradually add broth and milk, whisking continuously.
6. Bring the mixture to a simmer and cook for 5-7 minutes or until thickened slightly.
7. Stir in the cooked bacon and shredded cheddar cheese until melted and smooth.
8. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Seafood Chowder with Shrimp and Scallops

This hearty chowder is a perfect blend of succulent shrimp and scallops, simmered in a rich and flavorful broth. Serve with crusty bread or crackers for a satisfying meal.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound scallops
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup whole milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add shrimp and scallops; cook until pink and tender.
4. Sprinkle flour over the seafood mixture; cook for 1 minute.
5. Gradually stir in clam juice and milk; bring to a simmer.
6. Reduce heat; let chowder simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Loaded Baked Potato Chowder

Get cozy with this creamy, comforting chowder that combines the flavors of a loaded baked potato with the warmth of a hearty soup. Perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups cooked baked potato, diced
– 1 cup shredded cheddar cheese
– Chopped scallions and sour cream for topping (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Whisk in flour to make a roux, cooking for 1 minute.
3. Gradually add broth and milk, whisking constantly. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes or until thickened slightly.
5. Stir in paprika, salt, and pepper. Add diced baked potato and shredded cheese; cook until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with chopped scallions and a dollop of sour cream if desired.

Cooking Time: 20-25 minutes

Spicy Southwest Chicken Chowder

This hearty chowder combines the bold flavors of Southwestern cuisine with the comfort of a warm, creamy soup. Perfect for a chilly evening or as a quick lunch option.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onions, garlic, and bell pepper in a little oil until tender.
2. Add the chicken and cook until browned.
3. Stir in the diced tomatoes with green chilies, chicken broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-12 minutes or until the chicken is cooked through.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Vegan Coconut Corn Chowder

A creamy, comforting soup that’s perfect for a cozy night in. This Vegan Coconut Corn Chowder is a flavorful twist on traditional corn chowders, featuring coconut milk and a hint of spice.

Ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the corn kernels, diced tomatoes, coconut milk, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and cook for 15-20 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 20-25 minutes

Broccoli and Cheese Chowder

Warm up with this comforting Broccoli and Cheese Chowder recipe! This creamy soup is a perfect blend of tender broccoli, sharp cheddar, and rich potatoes.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup diced potatoes (about 2-3 small to medium-sized potatoes)
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add broccoli, broth, potatoes, and milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Manhattan Clam Chowder

Classic Manhattan clam chowder is a creamy and savory soup that’s perfect for a cozy night in. This recipe serves 4-6 people and can be easily customized to suit your taste.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed (fresh or canned)
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups fish stock (homemade or store-bought)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add clams, clam juice, thyme, salt, and pepper; stir to combine.
4. Pour in fish stock and bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Stir in heavy cream and serve hot, garnished with chopped parsley or chives if desired.

Cooking Time: 20-25 minutes

Pumpkin and Sage Chowder

This recipe combines the sweetness of pumpkin with the earthy flavor of sage, creating a deliciously comforting soup perfect for chilly fall days. Serve with crusty bread or crackers for a cozy meal.

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried sage
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add pumpkin, flour, chicken broth, heavy cream, and sage. Season with salt and pepper to taste.
4. Bring mixture to a simmer and cook until pumpkin is tender, about 20-25 minutes.
5. Serve hot, garnished with chopped fresh sage if desired.

Cooking Time: 25-30 minutes

Wild Mushroom and Thyme Chowder

Wild Mushroom and Thyme Chowder Recipe

This hearty chowder recipe celebrates the earthy flavors of wild mushrooms and thyme, perfect for a cozy evening meal or a rustic gathering with friends. With its rich and savory broth, this dish is sure to warm your senses.

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the mushrooms, garlic, thyme, and flour. Cook for an additional 3-4 minutes, stirring occasionally.
3. Gradually add the broth and cream, whisking continuously. Bring to a simmer and cook for 10-12 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Lobster Bisque-Style Chowder

Elevate your soup game with this rich and creamy Lobster Bisque-Style Chowder, featuring chunks of succulent lobster meat in a flavorful broth.

Ingredients:

– 1 lb lobster meat (claw and body), diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add clam juice, lobster meat, paprika, salt, and pepper. Bring to a simmer.
3. Reduce heat to low and let chowder cook for 10-15 minutes or until flavors have melded together.
4. Stir in heavy cream and whole milk. Simmer for an additional 5 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Sweet Potato and Chorizo Chowder

Warm up with this hearty and flavorful chowder that combines the sweetness of sweet potatoes with the spicy kick of chorizo. Perfect for a cozy dinner or a cold-weather brunch.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 lb chorizo sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the diced sweet potatoes, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Roasted Cauliflower Chowder

Roasted Cauliflower Chowder Recipe

Warm up with this creamy and comforting Roasted Cauliflower Chowder recipe, perfect for a chilly evening or as a healthy twist on traditional chowders. This recipe combines the natural sweetness of roasted cauliflower with savory potatoes and aromatic spices.

Ingredients:

– 1 head of cauliflower
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup of unsalted butter
– 1/2 cup of chicken or vegetable broth
– 1 cup of milk (whole, low-fat or nonfat)
– 1 teaspoon of dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tablespoons of butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pot, sauté onion and garlic in the remaining 2 tablespoons of butter until softened.
3. Add potatoes, broth, milk, thyme, salt, and pepper to the pot. Bring to a simmer and cook for 15-20 minutes, or until potatoes are tender.
4. Stir in roasted cauliflower and adjust seasoning as needed. Serve hot and enjoy!

Cooking Time: 40-45 minutes

Salmon and Dill Chowder

A refreshing twist on traditional chowders, this recipe combines the rich flavors of salmon with the brightness of fresh dill. Perfect for a cozy dinner or a light lunch.

Ingredients:

– 1 pound salmon fillet, skin removed
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup fish stock
– 1/2 cup heavy cream
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add salmon fillet; cook for an additional 2-3 minutes or until cooked through.
4. Pour in fish stock and heavy cream; bring to a simmer.
5. Stir in chopped dill and season with salt and pepper to taste.
6. Simmer for 10-12 minutes or until the soup has thickened slightly.
7. Serve hot, garnished with additional fresh dill if desired.

Cooking Time: 20-25 minutes

Cheesy Ham and Potato Chowder

This hearty chowder is a perfect blend of creamy cheese, savory ham, and tender potatoes. It’s an ideal comfort food for chilly evenings or busy days when you need a warm hug in a bowl.

Ingredients:

– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups diced cooked ham
– 2 large potatoes, peeled and diced
– 1 cup milk
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add ham, potatoes, milk, and heavy cream. Bring to a simmer.
3. Reduce heat to low; let chowder cook for 20-25 minutes or until potatoes are tender.
4. Stir in shredded cheese until melted and smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley or chives if desired.

Cooking Time: 20-25 minutes

Curried Lentil Chowder

This hearty and aromatic chowder is a perfect blend of Indian spices and comforting lentils, ideal for a cozy evening meal or a nutritious lunch. With its creamy texture and depth of flavor, you’ll be hooked!

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in coconut milk or heavy cream. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro leaves if desired.

Cooking Time: 45-50 minutes

Herbed Vegetable Chowder

A hearty and flavorful soup perfect for a chilly evening, this Herbed Vegetable Chowder combines the freshness of herbs with the comfort of tender vegetables.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 large carrot, peeled and sliced
– 1 large celery stalk, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– 1/2 teaspoon paprika
– 4 cups vegetable broth
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, potatoes, carrot, and celery; cook until vegetables are tender, about 10 minutes.
2. Stir in thyme, parsley, and paprika. Cook for 1 minute.
3. Pour in broth; bring to a boil. Reduce heat and simmer until potatoes are very tender, about 20-25 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: About 30-35 minutes.

Turkey and Wild Rice Chowder

This comforting chowder is perfect for a chilly day or as a satisfying meal any time of the year. Packed with tender turkey, nutty wild rice, and flavorful vegetables, it’s sure to become a family favorite.

Ingredients:

– 1 lb cooked turkey breast, diced
– 2 cups mixed vegetables (carrots, celery, potatoes)
– 1 cup wild rice blend
– 4 cups chicken broth
– 1/2 cup milk or cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat.
2. Add mixed vegetables and cook until tender, about 5 minutes.
3. Stir in cooked turkey, wild rice blend, chicken broth, and milk or cream.
4. Bring to a simmer and cook for 10-12 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-22 minutes

Spicy Sausage and Kale Chowder

A hearty and flavorful soup perfect for a chilly evening, this spicy sausage and kale chowder combines the savory goodness of sausage with the earthy sweetness of kale.

Ingredients:

– 1 lb spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups kale, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste

Instructions:

1. Cook sausage in a large pot over medium-high heat, breaking up with spoon as it cooks, until browned, about 5 minutes.
2. Add olive oil, onion, and garlic; cook until onion is translucent, about 3-4 minutes.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and add kale, diced tomatoes, smoked paprika, salt, and pepper.
5. Simmer for 20-25 minutes or until kale is tender.

Cooking Time: 35-40 minutes

Summary

Get cozy with these 20 creamy chowder recipes, perfect for a chilly night in. From classic New England Clam Chowder to Spicy Southwest Chicken Chowder, and even vegan options like Coconut Corn Chowder, there’s something for everyone. Hearty combinations like Loaded Baked Potato Chowder and Cheesy Ham and Potato Chowder will satisfy your comfort food cravings. And don’t forget the seafood lovers – Seafood Chowder with Shrimp and Scallops is a must-try. Whether you’re in the mood for something classic or adventurous, these creamy chowders are sure to hit the spot.

Get ready to spice up your dinner routine! Chile verde, a staple of Mexican cuisine, brings bold flavors and vibrant colors to any meal. With its tangy green chile peppers and rich tomato-based sauce, it’s no wonder this recipe has become a favorite among foodies and home cooks alike.

In this article, we’re sharing 18 mouth-watering Chile Verde recipes that are sure to please even the most discerning palates. From classic dishes like slow-cooked pork and beef stews, to creative twists like vegetarian nachos and breakfast hash, there’s something for everyone in our collection of spicy and savory recipes.

Whether you’re a seasoned chef or just starting out in the kitchen, Chile Verde is a versatile ingredient that can be used as a base for countless meals. So grab your apron, fire up your stove, and get ready to experience the bold flavors and bright colors of this beloved Mexican dish!

Slow Cooker Pork Chile Verde

A hearty and flavorful dish that’s perfect for a chilly evening. This slow cooker pork chile verde recipe is easy to prepare and packed with tender pork, rich green chile sauce, and creamy sour cream.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen green chile peppers, chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces sour cream
– Fresh cilantro, chopped (optional)

Instructions:

1. Season the pork shoulder with salt, pepper, cumin, and paprika.
2. Brown the pork in a skillet over medium-high heat; remove from heat.
3. Add the onion and garlic to the skillet; cook until softened.
4. Transfer the mixture to a slow cooker; add the browned pork, diced tomatoes, green chile peppers, and salt.
5. Cook on low for 8 hours or high for 4 hours.
6. Stir in sour cream before serving.
7. Garnish with chopped cilantro, if desired.

Cooking Time: 8 hours (low) or 4 hours (high)

Authentic Mexican Chile Verde with Tomatillos

Savor the bold flavors of Mexico with this classic recipe that combines roasted chilies, tomatillos, garlic, and onions in a rich and spicy sauce. Perfect for topping tacos, grilled meats, or using as a dip.

Ingredients:

– 4 Anaheim or poblano peppers
– 2 large tomatillos, husked and rinsed
– 3 cloves of garlic, minced
– 1 medium onion, diced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons vegetable oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the peppers on a baking sheet for 15-20 minutes or until charred.
3. In a blender or food processor, combine roasted peppers, tomatillos, garlic, onion, jalapeño, cumin, salt, and pepper.
4. Blend until smooth, adding water as needed to achieve desired consistency.
5. Heat the oil in a saucepan over medium heat. Add the blended mixture and simmer for 10-15 minutes or until thickened.

Cooking Time: 30-40 minutes

Green Chile Verde Chicken Enchiladas

A flavorful twist on traditional enchiladas, this recipe combines tender chicken, creamy green chile sauce, and melted cheese wrapped in crispy tortillas.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup green chile verde sauce (homemade or store-bought)
– 8-10 corn tortillas
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, combine the cooked chicken and green chile verde sauce. Heat over medium until warmed through.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Sprinkle with cheese and roll up tightly. Place seam-side down in a baking dish.
5. Repeat the process until all the ingredients are used, finishing with a layer of cheese on top.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Instant Pot Chile Verde with Hominy

This classic New Mexican dish combines the rich flavors of chile peppers and hominy with tender pork, all cooked to perfection in your Instant Pot.

Ingredients:

– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 1 can (14.5 oz) diced green chilies
– 1 can (15 oz) hominy, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– Water, as needed

Instructions:

1. Press the “Saute” button on the Instant Pot and cook the pork until browned, about 5 minutes.
2. Add the onion, garlic, cumin, paprika, salt, and pepper. Cook for an additional minute, stirring frequently.
3. Add the chile peppers, hominy, and water (if needed). Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.

Cooking Time: 40 minutes

Vegetarian Chile Verde with Pinto Beans

This hearty vegetarian chili combines the flavors of New Mexico’s famous chile verde with creamy pinto beans, making it a perfect comfort food for any time of year.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked pinto beans
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Stir in the cooked pinto beans, diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Chile Verde Beef Stew with Potatoes

A hearty and flavorful stew that combines the richness of beef with the bold flavors of chile verde and the comfort of tender potatoes.

Ingredients:

– 2 lbs beef chuck, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chile verde sauce (homemade or store-bought)
– 2-3 medium-sized potatoes, peeled and cubed
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the chile verde sauce, cumin, salt, and pepper to the pot. Stir to combine.
5. Return the beef cubes to the pot and add the cubed potatoes.
6. Bring the stew to a simmer, then reduce heat to low and cook for 1 hour, or until the potatoes are tender.

Cooking Time: 1 hour

Chile Verde Tacos with Pickled Onions

Experience the bold flavors of New Mexico with these spicy and tangy tacos, featuring roasted chiles, tender beef, and a tangy pickled onion topping.

Ingredients:

– 1 lb ground beef
– 2 cups roasted Anaheim peppers (or other mild to medium-hot peppers), chopped
– 1/4 cup chopped fresh cilantro
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled Onion Topping (see below)
– Shredded cheese, sour cream, and diced tomatoes for toppings (optional)

Pickled Onion Topping:

– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon honey
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped peppers, cumin, chili powder, salt, and pepper to the skillet; stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas, topping with pickled onions, and serving with desired toppings.

Cooking Time: 25-30 minutes

Smoky Chile Verde with Chipotle Peppers

A rich and smoky twist on traditional chile verde, this recipe adds depth and heat with chipotle peppers.

Ingredients:

– 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3-4 garlic cloves, minced
– 1 (14.5 oz) can diced green chilies
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 oz heavy cream or half-and-half
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium; add onion and garlic and cook until softened, about 5 minutes.
4. Add green chilies, chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the browned chicken back into the pot and stir to combine.
6. Pour in heavy cream or half-and-half; bring to a simmer.
7. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.

Cooking Time: 30-40 minutes

Chile Verde Burritos with Cilantro Lime Rice

Transform your mealtime with the bold flavors of New Mexico-inspired Chile Verde Burritos, paired with a zesty and refreshing Cilantro Lime Rice. This recipe combines tender chicken, rich chile sauce, and crunchy tortillas for a satisfying and delicious meal.

Ingredients:

For the Chile Verde:

– 1 lb boneless, skinless chicken breasts
– 2 cups chopped green chilies
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas

For the Cilantro Lime Rice:

– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tbsp)
– 1 tsp olive oil
– Salt to taste

Instructions:

1. Cook chicken, chilies, onion, garlic, cumin, paprika, salt, and pepper in a large skillet over medium-high heat until the chicken is cooked through.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble burritos by filling each with chicken mixture, then topping with shredded cheese (optional).
4. Cook rice according to package instructions.
5. Stir in cilantro, lime juice, olive oil, and salt.
6. Serve Chile Verde Burritos with a scoop of Cilantro Lime Rice on the side.

Cooking Time: 30-40 minutes

Chile Verde Stuffed Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the boldness of Chile Verde sauce and savory rice.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies (Chile Verde)
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, combine cooked rice, Chile Verde sauce, and shredded cheese.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.

Cooking Time: 45-50 minutes

Chile Verde Quesadillas with Monterey Jack

Chile Verde Quesadillas with Monterey Jack: A flavorful twist on the classic quesadilla, this recipe combines the spicy kick of Chile Verde sauce with the creaminess of melted Monterey Jack cheese.

Ingredients:

– 4 large tortillas
– 1 cup Chile Verde sauce (homemade or store-bought)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. Place one tortilla in the skillet and sprinkle with half of the Chile Verde sauce, leaving a 1-inch border around the edges.
3. Sprinkle with half of the Monterey Jack cheese, followed by half of the chopped cilantro.
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 the quesadilla and cook for an additional 1-2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
8. Serve hot, garnished with additional cilantro if desired.

Cooking Time: 10-12 minutes

Chile Verde Nachos with Avocado Crema

Elevate your nacho game with this bold and creamy recipe, featuring the spicy kick of Chile Verde sauce and the richness of avocado crema.

Ingredients:

– 1 bag of tortilla chips
– 1 cup Chile Verde sauce (homemade or store-bought)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish
– Avocado Crema (recipe below)

Avocado Crema:

– 3 ripe avocados, peeled and pitted
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste

Instructions:

1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Drizzle Chile Verde sauce over the chips, followed by shredded cheese.
4. Top with diced red onion and chopped jalapeño pepper.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Meanwhile, prepare Avocado Crema: combine avocado, sour cream, lime juice, and salt in a bowl; mix until smooth.
7. Remove nachos from oven and top with Avocado Crema.
8. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 12 minutes

Chile Verde Pozole with Radishes

Discover the bold flavors of Mexico’s Oaxaca region with this vibrant and spicy pozole recipe, featuring roasted chilies, tender hominy, and a pop of crunch from fresh radishes.

Ingredients:

– 1 cup dried hominy
– 2 cups water
– 1/4 cup vegetable oil
– 3 ancho or mulato chilies, stemmed and seeded
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt, to taste
– 2 cups chicken or vegetable broth
– 1/4 cup chopped fresh cilantro
– 1/4 cup radish slices, for garnish
– Lime wedges, for serving

Instructions:

1. Rinse hominy and soak in water for at least 4 hours or overnight.
2. Roast chilies over medium heat, turning frequently, until fragrant and slightly charred.
3. Blend roasted chilies with onion, garlic, cumin, smoked paprika (if using), and salt.
4. Combine blended mixture with hominy, broth, and vegetable oil in a large pot.
5. Simmer for 20-25 minutes or until hominy is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro and radish slices. Offer lime wedges on the side.

Cooking Time: 25-30 minutes

Chile Verde Breakfast Hash with Eggs

Start your day off right with a spicy and satisfying breakfast hash that combines the flavors of chile verde with crispy potatoes, scrambled eggs, and crumbled queso fresco.

Ingredients:

– 2 large red bell peppers, diced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced green chilies
– 2 medium-sized Yukon gold potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– 1/4 cup crumbled queso fresco

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
3. Add the diced bell peppers and minced garlic; cook for an additional 5 minutes or until tender.
4. Stir in the diced green chilies and cooked potatoes; season with salt and pepper to taste.
5. Create wells in the potato mixture and crack in the eggs.
6. Transfer skillet to the preheated oven and bake for 12-15 minutes, or until eggs are set.
7. Sprinkle crumbled queso fresco on top of the hash and serve hot.

Cooking Time: 20-25 minutes

Chile Verde Sopes with Cotija Cheese

These crispy, flavorful sopes are filled with a spicy chile verde and topped with crumbly Cotija cheese, perfect for a quick and delicious meal or snack.

Ingredients:

– 1 cup dried ancho or mulato chiles, stemmed and seeded
– 2 cups water
– 1/4 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt to taste
– 8-10 sopes shells or corn tortillas
– Cotija cheese, crumbled
– Optional: chopped cilantro, crema, or sour cream for topping

Instructions:

1. Reconstitute chiles by soaking them in water and blending with a little oil.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add blended chile mixture, diced tomatoes, cumin, and salt. Simmer 10-15 minutes or until thickened.
4. Warm sopes shells according to package instructions.
5. Spoon about 1/4 cup of the chile verde onto each sope shell.
6. Top with crumbled Cotija cheese and any desired toppings.
7. Serve immediately.

Cooking Time: 20-25 minutes

Chile Verde Tamales with Masa Harina

Tamales are a staple of Mexican cuisine, and this recipe combines the rich flavors of Chile Verde with homemade masa harina tamales. This dish is perfect for special occasions or as a comforting meal any time of the year.

Ingredients:

– 2 cups Masa Harina
– 1/2 cup vegetable shortening
– 1 cup warm water
– 1 lb pork shoulder, cooked and shredded
– 1 cup Chile Verde sauce (homemade or store-bought)
– 12-15 corn husks
– Salt to taste

Instructions:

1. In a large bowl, combine Masa Harina and shortening. Gradually add warm water, mixing until dough forms.
2. Knead the dough for 5 minutes until it becomes pliable.
3. Divide the dough into small pieces, about the size of a golf ball.
4. Place a piece of corn husk on a flat surface, with the wide end facing you.
5. Take a piece of dough and flatten it slightly, then place a spoonful of shredded pork and Chile Verde sauce in the center.
6. Fold the sides of the husk over the filling, and then roll the tamale up, starting from the wide end.
7. Steam tamales for 1-2 hours, or until the dough is cooked through.

Cooking Time: 1-2 hours

Chile Verde Chilaquiles with Fried Eggs

This recipe combines the classic Mexican dish chilaquiles with the richness of fried eggs, all wrapped up in a spicy and savory package.

Ingredients:

– 4-6 corn tortillas
– 1 can (14.5 oz) diced green chilies
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 eggs
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional toppings: diced onions, sour cream, cilantro, avocado

Instructions:

1. Preheat oven to 400°F.
2. Cut tortillas into quarters and fry in hot oil until crispy. Drain on paper towels.
3. In a separate pan, cook garlic and cumin over medium heat for 1 minute.
4. Add diced green chilies and stir to combine. Cook for an additional 2-3 minutes.
5. Fry eggs in a separate pan and season with salt and pepper.
6. Assemble the dish by placing fried tortilla quarters in a baking dish, then spooning the Chile Verde mixture over them.
7. Top with fried eggs and sprinkle with shredded cheese.
8. Bake for 10-12 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Chile Verde Tostadas with Refried Beans

Elevate your snack game with these vibrant and delicious Chile Verde Tostadas, paired with creamy refried beans. This easy-to-make recipe combines the bold flavors of roasted chiles, tangy lime juice, and savory beans for a satisfying treat.

Ingredients:

– 1 cup tostada chips
– 1 can (14.5 oz) diced tomatoes with green chile peppers
– 1/2 cup refried beans
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper, to taste
– Optional: shredded cheese, diced avocado, or sour cream for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread refried beans on a baking sheet and bake for 10-12 minutes, or until slightly crispy.
3. In a blender or food processor, combine roasted chiles, lime juice, and salt. Blend until smooth.
4. Arrange tostada chips on a serving plate. Spoon refried beans over the chips, followed by a dollop of Chile Verde sauce.
5. Garnish with chopped cilantro and your choice of toppings (if using). Serve immediately.

Cooking Time: 20-25 minutes

Summary

Get ready to ignite your taste buds with these 18 spicy Chile Verde recipes! From slow cooker pork and authentic Mexican dishes, to vegetarian options and breakfast twists, there’s something for every palate. Discover mouth-watering recipes like Slow Cooker Pork Chile Verde, Green Chile Verde Chicken Enchiladas, Instant Pot Chile Verde with Hominy, and many more. Let the bold flavors of chile verde spice up your dinner routine!