How To Make Diced Green Chiles Recipes

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

HOW TO MAKE DICED GREEN CHILES

Steps:

• Preheat your oven to 450 degrees. Place parchment paper on baking sheet.
• Clean peppers to remove any dirt on them. Dry them completely.
• Cut off the stem of each pepper. Cut the pepper in half, removing all the guts and seeds (discard or compost!). Place peppers on parchment paper lined baking sheet.
• Roast for approximately 20 minutes, or until the peppers are blistery and starting to get brown spots. Depending on your pepper size this will take about 15-25 minutes. Keep a eye on them so they don't burn!
• Remove from oven and let cool until you can touch them (about 2-3 minutes). Remove peppers from baking sheet and place in bowl. Place a towel over the bowl and allow to sit for about 15 minutes. This process is going to allow the skins to be removed easily. When 15 minutes is up, peel the skins off each pepper.
• Dice the peppers up and place in bowl. Add a dash of salt and stir.
• You can serve these immediately in your favorite recipe, freeze them for later usage or can them.

CHILES RELLENOS SQUARES

Steps:

• Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

BAKED PENNE WITH GREEN CHILES

Steps:

• Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
• When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
• Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
• Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
• Make Ahead
• Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
• Staggered
• Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.