Are you ready to ignite your taste buds with a burst of flavor? Look no further than the bold and spicy world of Chile Verde! This iconic Mexican dish is made with roasted green chilies, onions, garlic, and tomatoes, which blend together in a rich and creamy sauce. Whether you’re a seasoned foodie or just looking for a new culinary adventure, we’ve got you covered.
In this article, we’ll be exploring 20 mouth-watering Chile Verde recipes that are sure to satisfy your cravings. From classic dishes like Slow Cooker Pork Chile Verde and Authentic Mexican Chile Verde with Tomatillos, to creative twists like Green Chile Verde Chicken Enchiladas and Vegetarian Chile Verde with Beans, there’s something for everyone.
In the following pages, we’ll delve into the world of Chile Verde and explore the many ways you can enjoy this delicious dish. So grab your apron, fire up your stove, and get ready to spice things up with these 20 Spicy Chile Verde Recipes!
Slow Cooker Pork Chile Verde
This recipe combines tender pork, rich chile verde sauce, and the convenience of a slow cooker to create a delicious and satisfying meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. In a slow cooker, combine pork shoulder, diced tomatoes with green chilies, red kidney beans, onion, garlic, cumin, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred the pork with two forks and stir to combine with the sauce.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Authentic Mexican Chile Verde with Tomatillos
Experience the bold flavors of Mexico’s chile verde sauce, made with tender pork and tangy tomatillos. This classic recipe is a staple of traditional Mexican cuisine.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 4-6 dried ancho or mulato chilies, stemmed and seeded
– 2 pounds fresh tomatillos, husked and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions:
1. Roast the chilies in a dry skillet over medium heat, turning frequently, until fragrant and slightly puffed.
2. In a large pot, fry the pork pieces in oil until browned, then set aside.
3. Sauté the onion and garlic until softened, then add the roasted chilies, cumin, salt, and pepper. Cook for 1 minute.
4. Add the tomatillos, pork, and enough water to cover. Simmer, covered, for 1 hour or until the meat is tender.
5. Serve the Chile Verde sauce over rice, with warm tortillas, or as a topping for tacos.
Cooking Time: 1 hour
Green Chile Verde Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the bold flavors of green chile verde sauce with tender chicken and crispy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped fresh cilantro
– 1/4 cup lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) diced tomatoes with green chile peppers
– 6-8 corn tortillas
– Vegetable oil for brushing tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced onions, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped cilantro, lime juice, and jalapeño pepper. Cook for 1 minute.
4. Stir in diced tomatoes with green chile peppers and bring to a simmer. Reduce heat to low and let sauce thicken slightly, about 5 minutes.
5. Brush tortillas with a little vegetable oil on both sides. Spoon some of the chicken mixture onto each tortilla, roll up tightly, and place seam-side down in a baking dish. Pour remaining sauce over enchiladas.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Vegetarian Chile Verde with Beans
A hearty and flavorful vegetarian twist on traditional Chile Verde, this recipe combines tender beans with a rich and tangy green chile sauce. Perfect for a cozy weeknight dinner or as a side dish to impress your friends.
Ingredients:
– 1 cup cooked black beans
– 2 cups mixed greens (such as Anaheim, Poblano, and Jalapeño peppers)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add the mixed greens and cook until they start to soften, about 5 minutes.
5. Add the diced tomatoes and vegetable broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the sauce has thickened slightly.
7. Stir in the cooked black beans; adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Chile Verde Beef Stew
A hearty and flavorful stew that combines tender beef with the bold flavors of Chile Verde, perfect for a chilly evening.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup Chile Verde sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 10 minutes.
4. Stir in the diced tomatoes with green chilies, Chile Verde sauce, cumin, paprika, salt, and pepper.
5. Return the beef to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Instant Pot Chile Verde
This recipe for Instant Pot Chile Verde is a flavorful and spicy twist on traditional green chile stew. With tender pork, creamy beans, and a kick of heat from jalapeños, this dish is perfect for a quick weeknight meal or game-day gathering.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 1 can (14.5 oz) diced green chilies
– 1 can (15 oz) pinto beans, drained and rinsed
– 1/2 cup chicken broth
– 1/4 cup water
– 2 jalapeños, sliced
– 1 tablespoon cumin
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and cook pork until browned, about 5 minutes.
2. Add diced green chilies, pinto beans, chicken broth, water, jalapeños, and cumin.
3. Close lid and set valve to “Sealing”. Cook at high pressure for 30 minutes.
4. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Season with salt and pepper to taste. Serve hot with tortillas, rice, or as a filling.
Cooking Time: 40 minutes
Chile Verde Tacos with Homemade Salsa
Experience the bold flavors of Mexico with this vibrant recipe that combines tender pork with a tangy and spicy homemade salsa, all wrapped up in a crispy taco shell.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 2 cups tomatillos, husked and rinsed
– 2 jalapeños, seeded and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, brown the pork chunks over medium-high heat.
3. Add onion, garlic, cumin, oregano, salt, and pepper; cook until onion is translucent.
4. Add tomatillos and jalapeños; stir well.
5. Cover and transfer to preheated oven; braise for 2 hours.
6. Shred pork with two forks.
7. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos with shredded pork, homemade salsa (see below), and any desired toppings.
Homemade Salsa:
– Combine 1 cup diced fresh tomato, 1/2 cup diced red onion, 1 jalapeño, seeded and finely chopped, 1 tablespoon lime juice, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
Spicy Chile Verde Breakfast Burritos
Start your day with a flavorful and spicy twist on traditional breakfast burritos. These Spicy Chile Verde Breakfast Burritos combine the richness of scrambled eggs, crispy bacon, and melted cheese with the bold flavors of roasted green chile peppers.
Ingredients:
– 4 large eggs
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup diced roasted green chile peppers (see note)
– 4 large flour tortillas
– Salt and pepper to taste
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat a large skillet over medium-high heat. Add the cooked bacon and stir until crispy.
3. Add the diced roasted green chile peppers to the skillet and cook for 1-2 minutes, stirring occasionally.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by filling each tortilla with scrambled eggs, crispy bacon, and shredded cheese. Top with roasted green chile peppers.
6. Cook for an additional 2-3 minutes or until the cheese is melted and the tortillas are crispy.
Cooking Time: 15-20 minutes
Chile Verde Pozole
This hearty and flavorful Mexican stew is a staple of many celebrations, perfect for feeding a crowd on a chilly day. Our Chile Verde Pozole recipe combines tender hominy with rich green chile, chicken, and a hint of lime, creating a comforting bowl that’s sure to warm hearts.
Ingredients:
– 2 cups hominy
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups roasted green chile peppers (see note)
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
– Lime wedges, for serving
Instructions:
1. Roast the green chile peppers according to package instructions.
2. In a large pot, combine hominy, chicken, roasted green chile, chicken broth, olive oil, onion, and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro and lime wedges on the side.
Cooking Time: 1 hour
Chile Verde Stuffed Peppers
Elevate your stuffed pepper game with this bold and flavorful Chile Verde recipe, packed with tender peppers, creamy filling, and a spicy kick.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 lb ground beef or turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chile peppers
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef or turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, cumin, salt, and pepper to the skillet; cook until onion is translucent.
4. Stir in diced tomatoes with green chile peppers; bring to a simmer.
5. Stuff each bell pepper half with the meat mixture, topping with shredded cheese.
6. Place stuffed peppers on a baking sheet and bake for 25-30 minutes or until filling is hot and peppers are tender.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Pork Chile Verde Quesadillas
Pork Chile Verde Quesadillas: A flavorful twist on traditional quesadillas, these savory treats combine the richness of pork with the boldness of chile verde.
Ingredients:
– 1 lb boneless pork shoulder, cooked and shredded
– 1/2 cup chile verde sauce (homemade or store-bought)
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Brush both sides of the tortillas with vegetable oil.
3. Place one tortilla in the skillet, sprinkle shredded cheese on half of the tortilla, and add 1/4 cup of the pork mixture on top.
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 2-3 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Chile Verde Rice Bowls with Avocado
Elevate your mealtime with this flavorful and nutritious bowl filled with creamy avocado, spicy chile verde sauce, and fluffy rice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced green chilies
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 ripe avocados, sliced
– Optional: cooked chicken, beans, or roasted vegetables for added protein
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in diced green chilies, cumin, salt, and pepper. Cook for an additional 2 minutes.
4. Serve cooked rice topped with the chile verde sauce, sliced avocado, and optional protein of your choice.
Cooking Time: Approximately 20-25 minutes
Chile Verde and Egg Breakfast Skillet
Start your day with a spicy kick! This flavorful breakfast skillet combines tender scrambled eggs, crispy tortilla strips, and rich chile verde sauce for a hearty morning meal.
Ingredients:
– 4 large eggs
– 1 cup chile verde sauce (homemade or store-bought)
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Cooking oil or butter for greasing the skillet
Instructions:
1. Preheat a large cast-iron skillet over medium-high heat.
2. Crack in the eggs and scramble until cooked through, breaking them up with a spatula as needed. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion, bell pepper, and jalapeño. Cook until the vegetables are tender, about 5 minutes.
4. Add the chile verde sauce to the skillet and stir to combine.
5. Add the cooked eggs back into the skillet and stir gently to distribute the sauce evenly.
6. Arrange the tortilla strips on top of the egg mixture and cook for an additional 2-3 minutes, until crispy.
7. Season with salt and pepper to taste.
Cooking Time: Approximately 15-20 minutes
Chile Verde Sopes with Cotija Cheese
A flavorful twist on traditional Mexican sopes, these Chile Verde Sopes are filled with tender chicken, tangy green chile, and crumbly Cotija cheese. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 cup cooked chicken
– 2 cups Chile Verde (homemade or store-bought)
– 8-10 sopes shells
– 1/4 cup crumbled Cotija cheese
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred cooked chicken into bite-sized pieces.
3. Spoon about 1/4 cup of Chile Verde onto each sopes shell.
4. Top with shredded chicken, then sprinkle with Cotija cheese.
5. Drizzle with vegetable oil and season with salt and pepper.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 15-18 minutes
Smoky Chile Verde Soup
This hearty soup is a twist on traditional chile verde, with the added depth of smoky flavor from chipotle peppers. Perfect for a cozy evening meal or as a warming starter.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 large onions, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup water
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, brown the pork shoulder over medium-high heat.
2. Add onions, garlic, chipotle peppers, and cumin. Cook until vegetables are softened.
3. Add diced tomatoes, chicken broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until pork is tender.
4. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Chile Verde Meatball Subs
Elevate your sub game with these mouthwatering Chile Verde Meatball Subs, featuring tender meatballs smothered in a tangy and spicy green chile sauce. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced green chilies
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 sub rolls
– Provolone cheese, shredded (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, cilantro, onion, garlic, salt, and pepper. Mix well.
3. Form into meatballs and bake for 18-20 minutes or until cooked through.
4. Meanwhile, heat the green chile sauce in a skillet over medium-low heat.
5. Assemble subs by placing meatballs on rolls, topping with shredded provolone cheese (if using), and spooning the warm Chile Verde sauce over the top.
Cooking Time: 20-25 minutes
Chile Verde Shrimp Tacos
Add a spicy twist to your taco Tuesday with these flavorful Chile Verde Shrimp Tacos. This recipe combines the sweetness of shrimp with the tanginess of roasted green chilies and the crunch of crispy tortillas.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups roasted green chilies (such as Anaheim or Poblano), chopped
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, garlic, and olive oil. Add shrimp and marinate for at least 15 minutes.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing grilled shrimp onto tortillas, topping with roasted green chilies, and adding your desired toppings.
Cooking Time: 15-20 minutes
Easy Chile Verde Nachos
Get ready to level up your snack game with this simple recipe! This flavorful twist on classic nachos combines the bold flavors of chile verde with creamy melted cheese and crunchy tortilla chips.
Ingredients:
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 6-8 corn tortilla chips
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine chile verde sauce, shredded cheese, and chopped cilantro.
3. Arrange tortilla chips in a single layer on a baking sheet.
4. Drizzle olive oil over the chips and sprinkle with salt and pepper.
5. Spoon the chile verde mixture evenly over the top of the tortilla chips.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Chile Verde Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, these Chile Verde Stuffed Zucchini Boats combine the sweetness of roasted zucchinis with the spicy kick of chile verde sauce and melted cheese. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 4 medium zucchinis
– 1 can (14.5 oz) diced green chilies
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: sour cream, cilantro, or diced tomatoes for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stir in chile verde sauce and bring to a simmer.
5. Stuff each zucchini boat with the Chile Verde mixture, dividing it evenly among the four boats.
6. Top each boat with shredded cheese and place on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Serve hot, garnished with optional toppings if desired.
Chile Verde Braised Chicken Thighs
This recipe transforms humble chicken thighs into a rich, bold, and aromatic dish, perfect for a cozy night in. The slow-cooked chile verde sauce infuses the meat with deep flavors, while tenderizing it to fall-apart perfection.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup Chile Verde sauce (homemade or store-bought)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high.
3. Add chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from pot and set aside. Reduce heat to medium, add onion and garlic; cook until softened, about 5 minutes.
5. Stir in Chile Verde sauce, chicken broth, salt, and pepper. Bring to a simmer.
6. Return chicken thighs to the pot, cover with a lid or foil, and transfer to the preheated oven.
7. Braise for 30-40 minutes or until chicken is tender and falls apart easily.
Cooking Time: 45-50 minutes
Summary
Get ready to ignite your taste buds with these 20 spicy Chile Verde recipes! From slow cooker pork and beef stews, to vegetarian bean dishes, and even breakfast burritos, there’s something for every flavor lover. Whether you’re in the mood for tacos, enchiladas, or a hearty soup, this collection of recipes has got you covered. With a variety of twists and turns, from smoky meats to creamy avocado, these Chile Verde recipes will add a kick to your meal routine. So go ahead, spice up your life with these mouthwatering dishes!