🌶️ Roasted Chili Pepper Recipes

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Pork Green Chile Stew

Servings: 12–15 | Prep Time: 30 min

Ingredients:

  • 2–3 lbs pork loin
  • 1 chopped onion
  • 2 tbsp olive oil or butter
  • 4 cloves garlic, chopped
  • 15–20 Hatch roasted chilies
  • 2 tsp oregano, 2 tsp cumin
  • 1 tsp salt, 1/4 tsp pepper
  • 6–8 cups chicken broth
  • 3 tomatoes, chopped (optional)
  • 3/4 cup cilantro, chopped (optional)

Instructions:

  1. Brown pork in oil/butter.
  2. Add onion, cook 2–3 min.
  3. Cover pork with broth, bring to boil.
  4. Add spices, garlic & chopped chiles.
  5. Simmer 30 min; add tomatoes & cilantro.
  6. Simmer 1 hr more until broth thickens.

Chile Verde II

Servings: Large | Prep Time: 1 hr

Ingredients:

  • 6 lbs cubed pork stew meat
  • 1/4 cup vegetable oil
  • 2 large yellow onions, chopped
  • 6 garlic cloves, minced
  • 1 tbsp salt, pepper to taste
  • 1 tbsp cumin
  • 4 1/2 quarts chicken broth
  • 8 poblano chiles, chopped
  • 4 jalapenos, chopped
  • 2 yellow bell peppers, chopped
  • 3 lbs fresh tomatillos, husked
  • 1 bunch cilantro, chopped

Instructions:

  1. Sear pork in oil, remove.
  2. Cook onion & garlic in oil with salt & pepper.
  3. Add cumin, pork, stock; simmer 30 min.
  4. Add chiles & bell peppers.
  5. Puree tomatillos & cilantro; add to pot.
  6. Cook 30–45 min more.

Cheese Chile Rellenos

Servings: 4

Ingredients:

  • 4 large poblano peppers
  • 1–1.5 lbs cheese (Chihuahua/Oaxaca/Fresca)
  • 1 cup masa harina
  • 8 egg whites, salt
  • Corn oil (2 in deep)
  • For sauce: 1/2 cup olive oil, 1 onion, 4 cloves garlic, 1.5 lbs tomatoes, 2 cups water, 2 tbsp chicken bouillon, 1/4 cup cilantro
  • Garnish: Mexican crema, cilantro

Instructions:

  1. Roast poblanos, peel, slit, remove seeds, stuff with cheese.
  2. Mix egg whites & flour for batter; heat oil.
  3. Blend sauce ingredients, cook 15–20 min.
  4. Dip peppers in batter, fry until golden.
  5. Drain, plate, pour sauce, garnish with crema & cilantro.

Roasted Green Chiles with Rice

Servings: 4

Ingredients:

  • 1/4 lb roasted green chiles
  • 1/4 lb Monterey Jack cheese, sticks
  • 1 cup water
  • 1/2 onion, chopped
  • 1/2 cup cilantro
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • 2 cups milk
  • Salt & pepper

Instructions:

  1. Stuff cheese into chiles.
  2. Blend onion, garlic, cilantro & water.
  3. Heat oil, toss rice to coat.
  4. Add green sauce, cook until absorbed (~5 min).
  5. Add milk in batches, cover, cook 5–10 min each.
  6. Bury chiles in rice, cover 5 min to melt cheese, serve.

Chicken Croquettes with Green Chile Sauce

Servings: 4

Ingredients:

  • 4 cups boiled/roasted chicken, minced
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 egg, beaten
  • Salt & pepper
  • Flour for dredging
  • 1 egg, beaten (batter)

Instructions:

  1. Cook onion & garlic in butter, stir in flour.
  2. Add stock slowly to make thick mixture.
  3. Mix in chicken, salt & pepper, cool slightly.
  4. Shape mixture into croquettes, dredge in flour & egg.
  5. Fry until golden brown, serve with green chile sauce.