CHILE VERDE POTATO BAKE
Ready, Set, Cook! Special Edition Contest Entry: I really like chile verde and created a cassorole with potatoes that made the dish complete. This dish could be served for a dinner or even for breakfast if you choose. I make a home made chile verde from scratch and just incorporated the potatoes and it worked real well.
Provided by tderrick
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Sautee diced pork with olive oil in a large skillet until browned, add onion, green onion, garlic, green chilies, celery, carrots. Sautee until tender and pork is fully cooked. Add cilantro, chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook for 2 more minutes on medium heat, juices will absorb and you want the consistency to be a little thick. Remove from heat and let cool.
- In a large bowl add potatoes and Verde mixture- let cool for 5 minutes before you add dairy products.
- In a small bowl add half and half, eggs and sour cream and beat well- add to Verde mixture and incorporate all ingredients.
- Spray a 8 x 10 casserole dish. Pour mixture in casserole dish and spread evenly. Spread evenly the 1 Cup of Salsa Verde over the top of casserole, spread cheddar cheese evenly over the top and bake at 350 degrees for 35-40 minutes.
- Serve as a dinner or for breakfast, garnish with sour cream, chopped cilantro and tomatoes.
Nutrition Facts : Calories 454.5, Fat 33.1, SaturatedFat 14.9, Cholesterol 160.7, Sodium 955.5, Carbohydrate 11.2, Fiber 2.4, Sugar 4.7, Protein 28.8
HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
CHICKEN CHILE VERDE
Serve six a zesty biscuit-topped casserole in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
- Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 495, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg
POTATO-GREEN CHILE GRATIN
Provided by Deborah Madison
Categories Milk/Cream Potato Side Bake Casserole/Gratin Hot Pepper Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
- Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
- Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
- Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.
PAPAS CON CHILE VERDE (POTATOES WITH GREEN CHILE) FOR TWO
OK, tonight you have hamburgers or hot dogs and want a simple side dish. DO this--an authentic Mexican dish--and so tasty!
Provided by STARTERWIFE
Categories Vegetable
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil in pan, peel and slice potatoes.
- Add potatoes to pan; cover and cook on medium till done, about 10 minutes.
- Add diced chilies; stir.
- Serve warm.
BAKED POTATOES WITH CHILI
To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.
Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.
CHILI VERDE
Enjoy this delicious chili verde made with vegetables that's top with sour cream - ready for dinner in 45 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, mix ingredients except sour cream. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
- Top individual servings with 1 tablespoon sour cream.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1/2, Fiber 7 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g
PADDY'S CHILE VERDE
One Easter I was unable to find a leg of lamb to roast, as is traditional in my family. The best I could find was chunks of lamb, in my local Mexican market. So I decided to defy tradition and use the ingredients around me. Best Irish-Mexican Easter EVER! Serve with toasted flaked almonds, crumbled cotija cheese, and homemade croutons.
Provided by wsf
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
- Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
- Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
- Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
- Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
- Cook on High for 4 hours.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 24.6 g, Cholesterol 123.6 mg, Fat 22.4 g, Fiber 6.3 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1010.8 mg, Sugar 11 g
PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
More about "chile verde potato bake food"
CHILI VERDE POTATOES | IDAHO POTATO COMMISSION
From idahopotato.com
- Grill tomatoes, onions, Hatch chilis and jalapenos over open flame, turning until lightly charred. Cool. Dice into 1/4-inch pieces. Set aside.
- In a large pot, brown pork in oil. Remove and set aside. Reduce heat to low; melt butter then add garlic, and cook 1 minute. Stir in flour and cook until golden brown with a nutty aroma. Add water and stir to make a lightly thickened sauce.
- Reduce heat and simmer partially covered about 1 hour, stirring frequently to prevent sticking on bottom of pan. Cook to desired thickness and consistency. Taste and adjust season as desired.
CHILI BAKED POTATOES - BAKING MISCHIEF
From bakingmischief.com
WHAT TO SERVE WITH PORK CHILE VERDE? 7 BEST SIDE DISHES
From americasrestaurant.com
SLOW COOKER CHILE VERDE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
CHILE VERDE - RECIPE | COOKS.COM
From cooks.com
CHILI BAKED POTATOES RECIPE - COOKING | ADD A PINCH
From addapinch.com
CHICKEN CHILE VERDE (WITH 3 COOKING OPTIONS) - PLATING PIXELS
From platingpixels.com
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHILI VERDE POTATOES | IDAHO POTATO COMMISSION
From cdn.idahopotato.com
SLOW COOKER PORK CHILE VERDE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHILE VERDE POTATO BAKE - SAVORY.RECIPES
From savory.recipes
GREEN CHILI CHICKEN CASSEROLE - CHEFS & RECIPES
From chefsandrecipes.com
WHOLESOME HOUSEHOLD: CHILE VERDE BAKED POTATOES
From wholesomehousehold.blogspot.com
HOW TO MAKE CHILE VERDE WITH PORK AND POTATOES - YOUTUBE
From youtube.com
12 CHILE VERDE IDEAS | COOKING RECIPES, COOKING, FOOD
From pinterest.com
CHICKEN CHILI VERDE BAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHILI VERDE POTATOES | RECIPE | CHILI VERDE, POTATOES, RECIPES
From pinterest.com
CHILE VERDE - RECIPE | COOKS.COM
From cooks.com
CHILE VERDE TACOS DE PICADILLO | RACHAEL RAY
From rachaelrayshow.com
PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHILE VERDE WITH POTATOES - THERESCIPES.INFO
From therecipes.info
CHILI VERDE CASSEROLE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN CHILE VERDE CASSEROLE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHILE VERDE CON CARNE Y PAPAS (GREEN CHILE WITH BEEF AND POTATOES)
From muybuenocookbook.com
RECIPE: BAKED CHILI POTATO - FOOD NEWS
From foodnewsnews.com
PORK CHILE VERDE~ WITH POTATOES - LA PIñA EN LA COCINA
From pinaenlacocina.com
CHILE VERDE POTATO BAKE RECIPE - WEBETUTORIAL
From webetutorial.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From slenderkitchen.com
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
10 BEST CHILE VERDE SIDE DISHES RECIPES | YUMMLY
From yummly.com
CHILE VERDE POTATO BAKE | SLICK FINDER
From slickfinder.com
SLOW COOKER CHILE VERDE AND MASHED POTATOES - YELLOW BLISS ROAD
From yellowblissroad.com
SLOW COOKER VEGAN CHILE VERDE - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
CHICKEN CHILE VERDE WITH POTATO - LA PIñA EN LA COCINA
From pinaenlacocina.com
PORK ENCHILADA VERDE CASSEROLE - HOMESICK TEXAN
From homesicktexan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love