2,218 green chile recipes

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Loaded firehouse chili packed with 19 ingredients: bacon, beef, two types of beans, green chilies, tomatoes, cornmeal for thickness, and layers of spices. The ultimate hearty chili for serious appetites.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Broccomole is a low-fat guacamole alternative made from pureed broccoli stems with cumin, lemon juice, tomato, and green chilies. All the flavor of guac without the avocado.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Crispy skillet chicken hash with russet potatoes, green chilies, cumin, and fresh cilantro, cooked in schmaltz until golden brown on both sides. A Southwestern spin on a diner classic.