Best 20 Green Chili Recipes

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**Green Chili: A Versatile Dish with Endless Possibilities**

Green chili, also known as poblano or Anaheim pepper, is a mild and flavorful chili pepper that is a staple in Mexican and Southwestern cuisine. Its versatility makes it a popular ingredient in various dishes, from stews and soups to enchiladas and tacos. This article presents a collection of delectable green chili recipes that showcase its diverse culinary applications.

From the classic Green Chili Chicken Stew, a comforting and hearty dish perfect for chilly evenings, to the tantalizing Green Chili Pork Tacos, which offer a flavorful explosion in every bite, this article has something for every palate. Vegetarian and vegan enthusiasts will delight in the Green Chili and Black Bean Enchiladas, a delightful combination of flavors and textures.

Whether you're seeking a quick and easy weeknight meal or a showstopping dish for a special occasion, this article has you covered. With step-by-step instructions, helpful tips, and stunning visuals, these recipes are sure to inspire your culinary creativity and make green chili a new favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

SLOW COOKER PORK GREEN CHILI



Slow Cooker Pork Green Chili image

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Provided by Christy Blaker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h45m

Yield 12

Number Of Ingredients 24

3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1 jalapeno pepper
1 Anaheim chile pepper, cored
1 serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Steps:

  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
  • Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
  • Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
  • Cover and cook on Low for 8 hours.
  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

GREEN CHILI CASSEROLE



Green Chili Casserole image

This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.

Provided by KGNEP

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 8

Number Of Ingredients 5

2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4 eggs, lightly beaten
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
  • Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g

CONTEST-WINNING GREEN CHILI PORK STEW



Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

GREEN PORK CHILI



Green Pork Chili image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 11

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
  • While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

MILE HIGH GREEN CHILI



Mile High Green Chili image

Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.

Provided by chefclaudiesel

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 5h

Yield 8

Number Of Ingredients 19

4 fresh tomatillos - husked, peeled, and halved
3 Anaheim chile peppers - seeded and halved
3 jalapeno peppers - seeded and halved lengthwise
1 medium onion, halved
1 green bell pepper, seeded and halved lengthwise
1 tablespoon olive oil, or as needed
salt to taste
1 tablespoon olive oil
1 ½ cups pork shoulder, cut into 1-inch chunks
salt and ground black pepper to taste
2 tomatoes, chopped
4 cloves garlic, chopped
1 beef bouillon cube
½ (12 fluid ounce) can or bottle lager-style beer
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon chili powder
4 ounces cream cheese at room temperature

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
  • Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
  • Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
  • About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g

GREEN CHILI AND CHEESE CHICKEN



Green Chili and Cheese Chicken image

This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!

Provided by MELISSAINNOVA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 4

4 boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  • Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  • Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g

CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

GREEN CHILI RICE CASSEROLE



Green Chili Rice Casserole image

"This cheesy bake is wonderful for church potlucks because it goes well with any main course," reports Naomi Newkirk from Sacramento, California. "I often sprinkle a little paprika over the top for color."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 5

4 cups cooked rice
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon salt
3/4 pound Monterey Jack cheese, cut into 1/2-inch cubes
2 cups sour cream

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 384 calories, Fat 23g fat (14g saturated fat), Cholesterol 83mg cholesterol, Sodium 473mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

GREEN CHILI EGG PUFF



Green Chili Egg Puff image

Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
1 can (4 ounces) chopped green chiles

Steps:

  • In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

Nutrition Facts : Calories 376 calories, Fat 24g fat (13g saturated fat), Cholesterol 318mg cholesterol, Sodium 865mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.

GREEN CHILI BURRITOS



Green Chili Burritos image

My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 16

1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive oil
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 cup water
1 cup diced fresh tomato
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cornstarch
2 tablespoons cold water
1 can (16 ounces) refried beans
10 flour tortillas (6 inches), warmed

Steps:

  • In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.

COLORADO GREEN CHILI



Colorado Green Chili image

This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.

Provided by YOUNGCM2

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h31m

Yield 8

Number Of Ingredients 10

1 pound Hatch chile peppers
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced, or more to taste
1 (14.5 ounce) can diced tomatoes
1 tablespoon all-purpose flour
5 cups vegetable broth
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 teaspoon salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
  • Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
  • Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 14.6 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 685.3 mg, Sugar 6.6 g

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

GROUND BEEF GREEN CHILI CASSEROLE



Ground Beef Green Chili Casserole image

This is a recipe that's a real winner with the kids! A baked, cheesy casserole with ground beef, corn tortillas and green chile peppers in chicken soup.

Provided by KARENHANNERS

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 9

Number Of Ingredients 7

1 pound ground beef
8 (6 inch) corn tortillas
1 small onion, diced
1 pound processed cheese food, shredded
1 (4 ounce) can green chile peppers, chopped
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
  • Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
  • In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 18.8 g, Cholesterol 74.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 10.7 g, Sodium 1051.3 mg, Sugar 5.5 g

GREEN CHILI BURGERS



Green Chili Burgers image

Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup seasoned bread crumbs
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon olive oil
4 slices smoked cheese
1 can (4 ounces) chopped green chilies, drained
4 onion hamburger buns, split

Steps:

  • In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

Nutrition Facts :

PORK GREEN CHILI (COLORADO STYLE)



Pork Green Chili (Colorado Style) image

I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking.

Provided by Mae6734

Categories     Sauces

Time 5h

Yield 20 serving(s)

Number Of Ingredients 15

2 lbs pork roast
4 tablespoons olive oil
7 (14 ounce) cans chicken broth
13 cups water
1 large yellow sweet onion
1 head garlic
3 anaheim chilies
3 medium tomatillos
4 serrano chilies
1 (14 1/2 ounce) can stewed tomatoes, with juice
6 (4 1/2 ounce) chopped green chilies
2 tablespoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 cup flour

Steps:

  • Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
  • Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
  • When done, sift pork out of juice and shred, then add back.
  • Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
  • In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

SLOW-COOKED GREEN CHILI BEEF BURRITOS



Slow-Cooked Green Chili Beef Burritos image

This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can't get anywhere else. -Jenny Flake, Newport Beach, California

Provided by Taste of Home

Categories     Dinner

Time 9h30m

Yield 12 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
2 cups green enchilada sauce
1 can (4 ounces) chopped green chilies
1/2 cup Mexican-style hot tomato sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 flour tortillas (12 inches)
Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

Steps:

  • Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

Nutrition Facts : Calories 419 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 1175 mg sodium, Carbohydrate 36 g carbohydrate (2 g sugars, Fiber 5 g fiber), Protein 29 g protein.

GREEN CHILI EGGS



Green Chili Eggs image

Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.

Provided by Nancy Scoggins Keithley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 45m

Yield 6

Number Of Ingredients 5

6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
  • Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
  • Bake in the preheated oven until the center is set, about 35 minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g

Tips:

  • Choose the Right Chiles: Look for fresh, unblemished chiles with a deep green color. Avoid any with brown spots or blemishes.
  • Roast the Chiles: Roasting the chiles enhances their flavor and smokiness. Roast them over an open flame or in a preheated oven until the skin blisters and chars.
  • Remove the Stems and Seeds: Once the chiles are roasted, remove the stems and seeds. This step is optional, but it will reduce the heat level of the salsa.
  • Blend the Salsa: Combine the roasted chiles, tomatillos, onion, garlic, cilantro, and lime juice in a blender or food processor. Blend until smooth, adding water or broth as needed to reach desired consistency.
  • Season to Taste: Taste the salsa and adjust the seasonings as needed. Add more salt, lime juice, or cilantro to taste.
  • Chill Before Serving: Allow the salsa to chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Green chili is a versatile condiment that can be used in a variety of dishes, from tacos and burritos to enchiladas and soups. With its fresh, spicy, and tangy flavor, green chili is sure to add a burst of flavor to any meal. So next time you're looking for a way to spice up your cooking, give green chili a try!

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