2,185 green chile recipes

Grilled turkey kebabs marinated in chili sauce and lemon juice with cherry tomatoes, mushrooms, zucchini, and bell peppers. Lean, colorful skewers great for summer cookouts.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.

A layered casserole of spiced tomatoes, sweet corn, bell pepper, and onion with breadcrumbs and melted cheese baked until bubbly and golden. The ultimate garden-to-table side dish.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

Microwave chili with lean ground beef, kidney beans, stewed tomatoes, and a clever fat-draining colander trick. Weeknight dinner ready in 25 minutes.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Whole roast chicken soaked in a zesty lime, cumin, and cilantro marinade then basted until golden and juicy. Bold Tex-Mex flavor in every bite.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Chile peppers in spicy cream sauce with roasted green chiles simmered in coconut milk, heavy cream, and seven Indian spices including cumin, coriander, and turmeric. Rich, fiery, and ready in 30 minutes.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.