Are you ready to ignite your taste buds and spice up your meals? Look no further! Chile Verde, a flavorful and vibrant green chile pepper-based sauce, is a staple in many Latin American cuisines. In this article, we’ll be exploring 18 mouth-watering recipes that showcase the versatility of Chile Verde. From slow-cooked pork to vegetarian delights, and from breakfast dishes to dinner entrees, these spicy recipes will add a burst of flavor to your meal routine.
Whether you’re a seasoned chef or a culinary newbie, our collection of Chile Verde recipes has something for everyone. So, let’s get started and explore the bold flavors of this iconic Mexican sauce!
Slow Cooker Pork Chile Verde
This hearty slow cooker recipe combines tender pork with a vibrant and spicy chile verde sauce, perfect for a cozy dinner or weekend gathering.
Ingredients:
– 1 lb boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup chicken broth
Instructions:
1. Season the pork shoulder with salt, pepper, and cumin.
2. In a slow cooker, combine the pork, diced tomatoes, red kidney beans, olive oil, smoked paprika, garlic powder, cilantro, jalapeño pepper, and chicken broth.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot with tortillas, rice, or your preferred sides.
Cooking Time: 8 hours (low) or 4 hours (high)
Authentic Mexican Chile Verde with Tomatillos
This classic recipe from Mexico’s Oaxaca region is a staple of traditional cooking, showcasing the bold flavors and vibrant colors of fresh tomatillos. With just a few ingredients and simple steps, you’ll be enjoying this tangy and slightly smoky sauce in no time.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 2 Anaheim or Poblano peppers, roasted and chopped
– 1 onion, diced
– 3 garlic cloves, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Roast the tomatillos under broiler for 5-7 minutes, or until charred.
2. In a blender or food processor, combine roasted tomatillos, peppers, onion, garlic, and jalapeño. Blend until smooth.
3. Heat oil in a large saucepan over medium heat. Add blended mixture and cook for 10-12 minutes, stirring occasionally.
4. Season with cumin, salt, and pepper. Simmer for an additional 5-7 minutes or until desired consistency is reached.
Cooking Time: Approximately 25-30 minutes
Chicken Chile Verde Enchiladas
This recipe combines the bold flavors of chile verde with the comfort of chicken enchiladas, perfect for a weeknight dinner. Rich and tangy, these enchiladas are sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes with green chilies
– 1/4 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
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, onion, and garlic in a skillet until the chicken is cooked through.
3. In a separate pan, warm tortillas over medium heat.
4. Assemble enchiladas by filling each tortilla with chicken mixture, then rolling up and placing seam-side down in a baking dish.
5. Pour chile verde sauce (from canned tomatoes) over enchiladas and top with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Instant Pot Chile Verde with Hominy
This recipe combines the comforting flavors of chile verde with the nutty sweetness of hominy, all cooked to perfection in your Instant Pot. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup hominy, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic, pork, cumin, smoked paprika, salt, and pepper. Cook for an additional minute, stirring occasionally.
3. Add the diced tomatoes with green chilies and hominy. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Pressure cook on high for 30 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 40 minutes
Vegetarian Chile Verde with Pinto Beans
This hearty, flavorful recipe combines the richness of roasted vegetables with the comfort of creamy pinto beans, all wrapped up in a vibrant green chile sauce. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pinto beans, drained and rinsed
– 2 medium Anaheim peppers, roasted and chopped
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1/4 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast Anaheim peppers until charred, then peel off skin and chop.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted peppers, cumin, salt, and pepper; cook for 1 minute.
5. Stir in diced tomatoes, vegetable broth, and pinto beans.
6. Bring to a simmer and cook for 15-20 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Green Chile Verde Burritos
A flavorful twist on traditional burritos, this recipe combines the rich flavors of green chile peppers with tender beef and creamy cheese.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) green chile peppers, diced
– 1 tablespoon olive oil
– 8-10 flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: sour cream, salsa, and avocado for toppings
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for 1 minute.
4. Stir in the diced green chile peppers and cook for an additional 2 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the beef mixture onto a tortilla, followed by shredded cheese and cilantro.
7. Cook for 3-4 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Chile Verde Tacos with Avocado Crema
This recipe combines the bold flavors of chile verde sauce with the creamy richness of avocado crema, all wrapped up in a crispy taco shell. Perfect for a quick and delicious meal or party appetizer.
Ingredients:
– 1 pound pork shoulder, cut into small pieces
– 2 medium onions, diced
– 3 garlic cloves, minced
– 1 jalapeño pepper, diced
– 1 can (14.5 oz) diced green chilies
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Avocado crema (recipe below)
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro
Chile Verde Sauce:
1. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Add onions, garlic, and jalapeño; cook until onions are translucent, about 3-4 minutes.
3. Stir in diced green chilies and cook for an additional minute.
4. Season with salt and pepper to taste.
Avocado Crema:
1. Combine ripe avocados, sour cream, lime juice, and salt in a blender or food processor.
2. Blend until smooth and creamy.
Assembly:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Assemble tacos by spooning chile verde sauce onto a warmed tortilla, followed by a dollop of avocado crema. Add optional toppings as desired.
3. Serve immediately.
Cooking Time: Approximately 20-25 minutes.
Pork Chile Verde Tamales
Pork Chile Verde Tamales Recipe
Discover the rich flavors of Mexico with this authentic recipe for Pork Chile Verde Tamas. Tender pork, spicy chile verde sauce, and traditional tamale dough come together to create a delicious and comforting meal.
Ingredients:
– 2 pounds pork shoulder, cooked and shredded
– 1 cup chile verde sauce (homemade or store-bought)
– 2 cups tamale dough (homemade or store-bought)
– 1/4 cup vegetable shortening
– 1/4 cup chicken broth
– Salt to taste
Instructions:
1. Prepare the tamale dough according to package instructions or make your own using masa harina, lard or vegetable shortening, and chicken broth.
2. In a large bowl, combine the cooked pork, chile verde sauce, and salt. Mix well until fully incorporated.
3. To assemble the tamales, lay a piece of tamale dough flat on a clean surface. Place 1-2 tablespoons of the pork-chile mixture in the center of the dough.
4. Fold the dough over the filling to form a compact package, making sure the edges are sealed tightly.
5. Steam the tamales for 45-60 minutes, or until the dough is tender and the filling is hot.
Cooking Time: 1 hour 15 minutes
Chile Verde Pozole Rojo Fusion
Experience the vibrant flavors of Mexico with this innovative fusion recipe that combines the richness of chile verde with the heartiness of pozole. This dish is a perfect blend of bold spices, tender hominy, and juicy chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 cup posole (hominy)
– 1/4 cup chile verde sauce
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional toppings: diced onions, shredded cheese, sour cream, cilantro
Instructions:
1. In a large pot, combine chicken broth and posole. Bring to a boil, then reduce heat and simmer for 30 minutes or until hominy is tender.
2. Add chicken breasts to the pot and cook for an additional 15-20 minutes or until cooked through.
3. Stir in chile verde sauce, cumin, smoked paprika, salt, and pepper.
4. Serve hot, topped with desired optional toppings.
Cooking Time: 45-50 minutes
Spicy Chile Verde Stuffed Peppers
Elevate your pepper game with this bold and flavorful recipe that combines the spicy kick of chipotle peppers with the tangy zip of chile verde. This dish is perfect for a quick weeknight dinner or a satisfying weekend lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup cooked rice
– 1 lb ground beef or turkey
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
– Cooking spray
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off tops of peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef or turkey until browned, breaking into small pieces as it cooks.
4. Stir in diced tomatoes with green chilies, cooked rice, chipotle peppers, salt, and pepper.
5. Stuff each pepper with the meat mixture, topping with shredded cheese and chopped cilantro.
6. Spray tops with cooking spray and cover baking dish with aluminum foil.
7. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-50 minutes
Chile Verde Quesadillas with Monterey Jack
Chile Verde Quesadillas with Monterey Jack: A flavorful twist on traditional quesadillas, these Chile Verde Quesadillas pack a punch of spicy green chile flavor paired perfectly with melted Monterey Jack cheese.
Ingredients:
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup roasted and chopped Chile Verde (see note)
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: sour cream, salsa, cilantro for serving
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the shredded cheese and chopped Chile Verde.
3. Place a tortilla in the skillet and sprinkle one-fourth of the cheese-Chile Verde 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, flipping halfway through.
6. Repeat with remaining ingredients.
7. Serve hot with sour cream, salsa, and cilantro, if desired.
Cooking Time: 10-12 minutes
Note: To roast Chile Verde, preheat oven to 400°F (200°C). Place 2-3 Anaheim or Poblano peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered. Let cool, then peel off the skin, seed, and chop.
Chile Verde Breakfast Hash with Eggs
Start your day off right with this spicy and satisfying breakfast dish that combines the flavors of roasted chilies, crispy potatoes, and fluffy eggs.
Ingredients:
– 2 large Yukon gold potatoes, peeled and diced
– 1/4 cup Chile Verde sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 4-6 eggs, beaten
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, chives
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until golden brown.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Pour in eggs and scramble until cooked through.
4. Add roasted potatoes, Chile Verde sauce, and a pinch of salt to the eggs. Stir gently to combine.
5. Serve hot, garnished with optional toppings if desired.
Cooking Time: 30-40 minutes
Chile Verde Chilaquiles with Cotija Cheese
This recipe combines the flavors of roasted chilies, crispy tortilla chips, and creamy Cotija cheese to create a spicy breakfast dish that’s sure to start your day off right.
Ingredients:
– 1 cup chile verde sauce (homemade or store-bought)
– 6-8 corn tortillas
– 1/4 cup vegetable oil
– 1/2 cup shredded Cotija cheese
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the tortillas into quarters and fry them in hot oil until crispy. Drain on paper towels.
3. In a large skillet, combine the chile verde sauce and fried tortilla chips. Cook over medium heat for about 5 minutes, stirring occasionally.
4. Stir in Cotija cheese until melted and well combined with the chile verde mixture.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: About 15-20 minutes
Chile Verde Carnitas Nachos
This recipe combines the rich flavors of slow-cooked pork carnitas with the bold spices of chile verde, all atop a bed of crispy tortilla chips. Perfect for game day gatherings or casual get-togethers.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes with green chilies
– Salt and pepper, to taste
– 6-8 corn tortilla chips
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, sour cream, cilantro
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, cook the pork shoulder in lard or oil over medium heat until browned on all sides.
3. Add onions, garlic, oregano, cumin, and cayenne pepper; cook until onions are translucent.
4. Add diced tomatoes with green chilies and stir to combine. Bring to a simmer.
5. Cover and transfer to the preheated oven. Braise for 2-1/2 hours or until pork is tender.
6. Shred the cooked pork with two forks.
7. Arrange tortilla chips on a baking sheet. Top with shredded cheese, carnitas, and any desired toppings.
8. Bake at 350°F for 5-7 minutes, or until cheese is melted and bubbly.
Cooking Time: 3 hours (2-1/2 hours braising the pork, plus 30 minutes to shred and assemble the nachos)
Chile Verde Sopes with Refried Beans
This recipe combines the rich flavors of Chile Verde and refried beans with crispy sopes, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into small pieces
– 2 cups Chile Verde sauce (homemade or store-bought)
– 8-10 sopes (store-bought or homemade)
– 1 can refried beans (15 oz)
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional: diced onions, cilantro, and sour cream for topping
Instructions:
1. Cook the pork shoulder in a large skillet over medium-high heat until browned, about 5 minutes.
2. Add Chile Verde sauce to the skillet and simmer for 10-15 minutes or until the pork is tender.
3. Warm the sopes according to package instructions.
4. Spoon refried beans onto each sope, followed by a spoonful of the Chile Verde pork mixture.
5. Top with shredded cheese and any desired toppings (onions, cilantro, sour cream).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Chile Verde Shrimp and Rice Bowls
This recipe combines the flavors of Mexico with a spicy kick, making it perfect for a weeknight dinner or a quick lunch. With just a few ingredients and minimal cooking time, this dish is sure to become a staple in your household.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked white rice
– 1 cup Chile Verde sauce (homemade or store-bought)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: avocado slices, sour cream, cilantro, lime wedges for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Warm the Chile Verde sauce in a separate pan or microwave-safe bowl.
6. Assemble the bowls by placing a scoop of cooked rice on the bottom, followed by the cooked shrimp, and finishing with a spoonful of warm Chile Verde sauce.
7. Garnish with desired toppings, if using.
Cooking Time: 15-20 minutes
Chile Verde Chicken Soup with Lime
This recipe combines the bold flavors of chile verde sauce, juicy chicken, and a squeeze of fresh lime juice to create a deliciously spicy and refreshing soup.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup chile verde sauce (homemade or store-bought)
– 1/2 cup diced onions
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 tsp cumin
– Salt and pepper to taste
– Fresh lime wedges, for serving
Instructions:
1. In a large pot, sauté the chicken, onions, garlic, and jalapeño in a little oil until the chicken is cooked through.
2. Add the chile verde sauce, chicken broth, cumin, salt, and pepper to the pot. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, with a squeeze of fresh lime juice on top.
Cooking Time: 30-40 minutes
Chile Verde Beef Short Ribs with Cilantro Rice
This recipe combines the richness of beef short ribs with the bold flavors of chile verde, served over a bed of fresh cilantro rice. Perfect for a comforting and flavorful meal.
Ingredients:
– 2 pounds beef short ribs
– 1 can (14.5 oz) diced green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup cilantro rice (recipe below)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add onion and garlic to pot; cook until softened, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add chile verde sauce and browned short ribs to pot. Cover and transfer to oven. Braise for 2-3 hours, or until meat is tender.
6. Serve with cilantro rice (recipe below).
Cilantro Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Cook rice according to package instructions. Mix in chopped cilantro and season with salt to taste.
Summary
Get ready to spice up your meals with these 18 mouth-watering Chile Verde recipes! From classic Mexican dishes like enchiladas and tacos, to innovative twists like breakfast hash and stuffed peppers, there’s something for every taste bud. Whether you’re a vegetarian or looking for a hearty beef dish, this collection has got you covered. Try slow-cooked pork with hominy, chicken and rice bowls, or even shrimp and refried beans – the possibilities are endless! These recipes showcase the bold flavors of Chile Verde and will add some heat to your meal routine.
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