1,836 chive recipes

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Southwestern simmered beef stew with round steak, green chilies, stewed tomatoes, cumin, and oregano. A thick, chile-spiced braise that turns tough beef fork-tender.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Creamy cheddar chicken enchiladas with green chiles, sour cream filling, and a chunky tomato sauce. Corn tortillas wrap shredded chicken for classic Tex-Mex comfort.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Spicy pork roast with a sweet-hot rub of sugar, ground chile, and oregano. Slow roasted to a crackling mahogany crust over a tender, juicy boneless pork loin.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Lamb bredie, a South African stew with bone-in lamb, cabbage, carrots, green chiles, cinnamon, and cloves simmered low and slow for 75 minutes. No stirring required.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Gringo chili: retro American chili built on canned tomato soup, French onion soup, kidney beans, and ground beef. Loaded with ground chile, cumin, and oregano. Weeknight chili with zero apologies.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.