14 green chile recipes

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.