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!
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