90 white chili recipes

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Bean soup with dumplings simmers kidney and black beans with corn, green chiles, and chili powder, then steams fluffy cornmeal dumplings right on top. A hearty, Southwestern one-pot meal with cornbread-style dumplings.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Gourmet chili: a deeply spiced, meaty beef chili with a secret spoonful of unsweetened cocoa for mole-like richness, plus cumin, paprika, cayenne and green chilies. Beans simmer separately so you can keep them in or on the side.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.