Green chile makes a flavorful, light meal when served with warm tortillas and also works beautifully as a topping for many Mexican-style dishes. Try this simple homemade green chile recipe for a quick, satisfying family meal.
I love green chile — especially growing up in Colorado where it’s common on restaurant menus. It works well as a brothy stew or as a rich sauce to smother burritos, enchiladas, and other favorites.
I like to serve my green chile wrapped in tortillas. I often spoon extra chile over the rolled tortillas, then add shredded cheese, lettuce, diced tomatoes, and a dollop of sour cream.
You can also pour this green chile over burritos, enchiladas, chicken, or pork chops. It’s versatile, freezes well, and is an excellent way to use leftover meat.
Easy Green Chile Recipe
- Author: Tawra Kellam
Ingredients
1/2–1 lb. pork roast or pork chops, cubed
10 1/2 oz. chicken broth
1 onion, finely chopped
1/4–1/2 tsp. garlic powder
1 (7 oz.) can diced green chiles
1/4 jalapeño, finely chopped (optional for heat)
1 Tbsp. butter
1 tsp. salt
2 Tbsp. flour or cornstarch, dissolved in water to thicken
Flour tortillas (or corn tortillas for a gluten-free option)
Toppings
Grated cheddar cheese
Shredded lettuce
Diced tomato
Sour cream
Instructions
- Simmer the cubed pork in the chicken broth over low heat for about 10 minutes to begin tenderizing the meat.
- Add the chopped onion, garlic powder, diced green chiles, chopped jalapeño, butter, and salt. Stir to combine.
- Continue to simmer gently for about 45 minutes, allowing flavors to meld and the pork to become tender.
- When the meat is tender and the broth has developed flavor, whisk the flour or cornstarch mixture into the pot and simmer until the sauce thickens to a thick soup-like consistency.
- Spoon roughly 1/4 cup of the green chile mixture into the center of a warm flour tortilla.
- Roll up the tortilla snugly.
- Top the rolled tortilla with additional green chile sauce.
- Sprinkle with grated cheddar, shredded lettuce, and diced tomato.
- Add sour cream if desired.
This green chile freezes very well; cool completely before freezing in portions for quick future meals.
Notes
- This recipe uses pork, but you can substitute cubed cooked chicken for a lighter variation.
- Great for using leftovers: cooked pork or chicken work well here and shorten preparation time.
- If you prefer, skip rolling in tortillas and pour the green chile over burritos, enchiladas, or rice for a hearty plate.
- Adjust the jalapeño and amount of canned chiles to control the heat level to your taste.
For hundreds of tasty, budget-friendly recipes like this, consider exploring cookbooks that focus on quick and easy meals for busy families.
