3 Green Chili Recipes To Make You Sweat

3 Green Chili Recipes To Make You Sweat

Here are a few of the authentic Mexican recipes for green chilies that you can try out at home to serve up to your guests. Enjoy!

Spicy Chili Casserole

You’ll need:

1 lb of beef (ground)
1 (4 ozs) can of green chiles; chopped
1 pc of onion (small-sized); diced
8 (6 inch) pcs of corn tortilla
1/2 c of milk
1 (10.75 ozs) cream of chicken
1 lb of cheese food (processed); shredded


Oven should be preheated to around 325 deg. F.

Prepare your medium-sized casserole baking dish using non-stick spray. Inside a medium-sized skillet, sear your beef on medium levels of heat ’til it browns then drain off fat.

Arrange about half your tortillas onto bottom part of your prepared dish. Next, layer half your onions, beef, chilies and cheese. Place another layer using the remainder of your tortillas, chilies, beef, cheese onions.

Into a clean bowl, blend soup and milk then pour this atop your casserole. Place inside your oven then bake it for about 30 mins. or just ’til the cheese completely melts.

Green Chili Stuffed Burrito

1 lb of pork (boneless); sliced in 3/4 inch cubes
1/2 tsp of salt
1 tbsp of vegetable/olive oil
1/2 c of onions; chop them up
2 cloves of garlic; mince them up
1 (10 ozs) can of green chilies and tomatoes; don’t drain
1 c of water
1 c of tomato (fresh); diced
1/4 tsp of pepper
1/2 tsp of oregano (dried)
5 tsps of water (cold)
1/4 tsp of cumin (ground)
1 (16 ozs) can of refried beans
1/4 c of peppers (green); chopped
10 (6 inch) pcs of flour tortillas; heated through

Into your skillet, heat your oil on medium-high heat then brown your pork. Drain off excess fat. Next add in diced chilies and tomatoes, garlic, 1 c of water, diced up tomatoes (fresh), onions, green peppers, oregano, salt, pepper and cumin then bring the entire mixture to boiling point.

After it has boiled, lower your heat settings then cover your pot and allow mixture to simmer gently for about 1 hr. or just ’til pork gets tender.

Into another bowl, mix together 5 tsps of cold water with cornstarch until it smoothens out then add this to your pork mix. Stir it from time to time. Bring mixture to boiling point again then stir it up for about 2 mins. more.

For the meantime, heat up your refried beans then spread them evenly onto your tortillas. Next, spoon out pork mix onto the middle of your tortillas and fold its sides. Serve.

Ultimate Stew Made With Green Chiles

3 lbs of beef (chuck roast); sliced in 3/4 inch thick cubes
1/4 c of oil (vegetable)
1 (28 ozs) can of Roma tomatoes; keep juice
1.5 tsps of cumin (ground)
2 pcs of onions; chop them up
2 pcs of garlic cloves; mince it up
2 (4 ozs) can of green chiles; drained chopped
1 (12 ozs) bottle or can of beer
2 tsps of oregano (dried); crushed
1 c of beef stock
2 tbsps of Worcestershire
Salt for taste
Black pepper (ground) for taste

Get your “Dutch oven” or a big saucepot then heat your oil on medium settings and sear your beef ’til it browns. (Do them in small batches if needed). When they’re done, transfer them to your bowl. Leave some fat inside your pot.

Next, saute onions with remainder of fat from beef then cook them ’til they get soft (5 mins.). Add in garlic then cook a minute longer. Add your browned beef back to your pot and any juice as well. Then add in tomatoes together with their juice, Worcestershire, cumin, oregano, beef stock, beer chilies.

Season your stew with some pepper and salt. Bring mixture to boiling point then lower your heat and continue to cook it simmering while it’s covered partially for about 2.5 hrs. or ’til meat becomes tender

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