Green chile is a tasty light meal when eaten with tortillas, but can also be used to top a lot of different Mexican-themed dishes! Try this easy homemade green chile recipe and you’ll have an easy meal for your family!
I absolutely love green chile! Being from Colorado, it’s pretty common to find green chile at Mexican restaurants. It can be eaten as a soup or it can be used to pour over the top of smothered burritos, enchiladas and more.
I like to serve my green chile wrapped in tortillas. Then I smother the tortillas with more green chile and then top with cheese, lettuce, tomatoes and sour cream.
If you like, you can make up the green chile and pour it over your favorite Mexican dishes like burritos or enchiladas. You can also pour it over chicken or pork chops.
Easy Green Chile Recipe
Ingredients
1/2–1 lb. pork roast, or chops cubed into small pieces
10 1/2 oz. chicken broth
1 onion, finely chopped
1/4 – 1/2 tsp. garlic powder
1 (7 oz.) can green chiles, diced
1/4 jalapeno, finely chopped
1 Tbsp. butter
1 tsp. salt
2 Tbsp. flour or cornstarch, dissolved in water
flour tortillas (or corn for GF)
Toppings
cheddar cheese, grated
lettuce, shredded
tomato
sour cream
Instructions
- Simmer pork in broth on low for 10 minutes.
- Add all of the other ingredients except flour.
- Simmer 45 minutes.
- Thicken with flour or cornstarch so it is like a thick soup.
- Spoon about 1/4 cup into the center of a flour tortilla.
- Roll up tortilla.
- Top with more green chile.
- Sprinkle with cheese, lettuce and tomato.
- Top with sour cream, if desired.
This green chile freezes really well.
Notes
- This easy green chile recipe calls for pork, but I also occasionally make it with cubed cooked chicken.
- This recipe is a great way to use leftover pork or chicken.
- If you like, you can make the green chile and instead of serving wrapped in a tortilla, you can use to pour over your favorite Mexican dishes like burritos or enchiladas.
- This green chile recipe is also good served over rice and garnished with the cheese, lettuce and other toppings.
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I got hungry for green Chile after seeing you recipe again so I had my girl make up a batch. I didn’t have jalapeños or a can of green chilies so I substituted a can of Rotel tomatoes w/green chilies, they are plenty hot for me. I served it over a bean burrito. It was really good!!! Thanks for reminding me I hadn’t made green Chile in a long time. I don’t usually buy pork but for some reason there was a mysterious pkg that was found in my freezer yesterday and today I knew exactly what to use it for. Thanks again.
Darlene in Colorado
This is a good recipe but what I like to do is buy a pork roast and slow cook it in the crockpot with seasoned salt,pepper and a little dash of liquid smoke,then we eat it that way one night and then I take the leftover pork roast,cube it and throw it back in the crockpot with the leftover broth (it makes alot of broth in the crockpot) and then add the rest of the ingredients for the green chile then set it on low to simmer in the crockpot all day.
We like to pour our green chile over ground beef burritos.
This makes me HUNGRY! Yummy! And I think I can make a bunch of this and can it for later use. Even yummier!
Thanks, this will be part of our meal planning for the upcoming week!
The chili stands are up and roasting fresh chilis in Denver. King Soopers has pork shoulder roasts (whole shoulder) for $.99 a pound. I bought 20 pounds of pork shoulder, one bushel of green chilis and am on my third day of making green chile. I have used 90 chilis and have 20 to go, and a little pork. I will finish that all up tomorrow and it will all go into the freezer, all ready to eat.