10 Pueblo Green Chili Recipes Bringing the Heat

I love how Pueblo green chiles smoke and sing when roasted, their skins blistering to reveal a sweet, grassy heat that transforms simple ingredients into something bold and comforting. I’ll walk you through ten dishes—from stews and carnitas to mac and cheese and breakfast burritos—that showcase that charred depth, the bright citrus and herb finishes, and a few tricks for taming the spice, so you can taste how versatile these chiles are and decide which recipe to try first.

Pueblo Green Chili Stew

Pueblo Green Chili Stew

Pueblo Green Chili Stew is a hearty, slightly smoky soup featuring roasted Pueblo green chiles, tender pork (or beef), potatoes, and a rich, savory broth—perfect for chilly nights and easy to adapt for spice level. This version highlights roasted chiles and simmered meat for deep flavor and is finished with lime and cilantro for brightness.

• 1 1/2 lbs pork shoulder, cut into 1-inch cubes
• 1 lb Pueblo green chiles, roasted, peeled, seeded, and chopped (or substitute Hatch)
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or beef broth
• 2 cups water
• 3 medium potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Season pork with salt and pepper, heat oil in a heavy pot over medium-high heat and brown meat in batches, remove and set aside, add onion and garlic and cook until softened, return pork to pot with cumin, oregano, bay leaf, broth and water and bring to a simmer, add potatoes and chopped roasted Pueblo chiles and simmer gently for 45–60 minutes until pork is tender and flavors meld, adjust seasoning with salt and pepper, stir in lime juice and cilantro before serving.

Tip: Roast chiles over an open flame or broiler until charred, steam in a sealed container to loosen skins, and remove seeds for mild heat or leave some seeds for extra kick; stew improves if rested a few hours or overnight.

You can also make a flavorful vegetarian version using cooked beans and vegetable broth as a hearty substitute for meat and still achieve rich texture and depth with roasted chiles.

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas are a comforting, flavorful casserole of shredded chicken folded into tortillas, smothered in a tangy Pueblo green chile sauce and plenty of melted cheese; they’re perfect for feeding a family, adaptable for spice level by adjusting roasted chile seeds, and finish under the broiler for bubbling golden edges.

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 lb roasted Pueblo green chiles, peeled, seeded and chopped (or Hatch)
• 2 cups green chile enchilada sauce (blend of roasted chiles, 1 cup chicken broth, 1 small onion, 2 cloves garlic, salt to taste)
• 8–10 flour or corn tortillas (6–8 inch)
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup sour cream or Mexican crema
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• Lime wedges for serving

Preheat oven to 375°F (190°C); warm the tortillas briefly in a dry skillet with oil to make them pliable, then mix shredded chicken with 1 cup of the green chile sauce, cumin, oregano, salt and pepper.

Fill each tortilla with the chicken mixture and a sprinkle of cheese, roll and place seam-side down in a greased 9×13-inch baking dish.

Pour remaining sauce evenly over the enchiladas, top with remaining cheese and dot with sour cream, bake 20–25 minutes until heated through and cheese is melted and slightly golden, garnish with cilantro and serve with lime wedges.

Tip: When roasting Pueblo chiles, char evenly and steam in a sealed container to loosen skins for easy peeling, and taste a small piece to judge heat level so you can adjust the amount of seeds or sauce to suit your family.

These enchiladas pair especially well with a warm bowl of turkey chili like Cozy Turkey Chili for a hearty, crowd-pleasing meal.

Pueblo Verde Pork Carnitas

Pueblo Verde Pork Carnitas

Pueblo Verde Pork Carnitas are tender, slow-braised pork shoulder simmered with roasted Pueblo green chiles, garlic, citrus, and warm spices until it falls apart into crispy-edged shreds; finished under high heat or in a hot skillet to develop caramelized, crunchy bits and served with tortillas, pickled onions, cilantro, and lime for bright contrast.

• 3–4 lb boneless pork shoulder (pork butt), trimmed and cut into 3–4 large chunks
• 1 lb roasted Pueblo green chiles, peeled, seeded and coarsely chopped (reserve some seeds if you like heat)
• 1 large onion, quartered
• 6 cloves garlic, smashed
• 1 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup lime juice (fresh)
• 2 tablespoons neutral oil (vegetable or canola)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 2 tablespoons lard or butter (for finishing, optional)
• Warm corn or flour tortillas, chopped cilantro, lime wedges, and pickled red onions for serving

Season pork chunks with salt, pepper, cumin and oregano; heat oil in a large Dutch oven over medium-high heat and brown pork on all sides in batches, then remove and sauté onion until softened, add garlic, chopped Pueblo chiles, orange and lime juices and chicken broth, return pork to the pot with bay leaves, bring to a simmer, cover and braise in a 300°F (150°C) oven for 3–3½ hours until knife-tender.

Shred pork with forks, discard bay leaves, then spread shredded pork on a rimmed baking sheet and broil 4–6 minutes to crisp (or crisp in a hot skillet with lard/butter), toss with a little reserved braising liquid and serve with tortillas, cilantro, lime and pickled onions.

Tip: Taste and adjust heat from the chiles before braising—remove seeds for milder carnitas or add reserved seeds for more kick, and reserve some braising liquid to keep the shredded pork moist when crisping.

These carnitas pair especially well with flavorful sides, inspired by other Savory Chicken Dinners packed with flavor, when you want a complete, bold meal.

Green Chili Cheeseburger

A Pueblo Green Chili Cheeseburger takes a classic juicy beef patty and layers it with roasted, slightly smoky Pueblo green chiles, melty cheese, and complementary toppings for a Southwestern twist—bright, tangy, and a little spicy; the recipe below makes 4 burgers and focuses on achieving a charred patty, well-roasted chiles, and a creamy, slightly tangy green chili sauce to bind it all together.

• 1½ lb ground beef (80/20)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tbsp Worcestershire sauce
• 1 lb roasted Pueblo green chiles, peeled, seeded and chopped (reserve seeds if desired)
• 4 slices pepper jack cheese (or Monterey Jack)
• 4 brioche or potato buns, split and lightly toasted
• 2 tbsp mayonnaise
• 2 tsp lime juice
• 1 small shallot, finely minced
• 1 tbsp neutral oil
• 4 tbsp butter (for buns)
• Fresh cilantro leaves and lime wedges for serving
• Optional: pickled red onions, avocado slices

Divide beef into 4 equal portions, gently form into patties slightly larger than buns and season with salt, pepper, and cumin; heat a cast-iron skillet or grill over high heat with oil, cook patties 3–4 minutes per side for medium (adjust time for desired doneness) adding pepper jack slices in the last minute to melt.

Meanwhile warm chopped Pueblo chiles in a small saucepan with a splash of water and a pinch of salt to loosen.

Mix mayonnaise with lime juice and minced shallot for a quick tangy spread.

Toast buns with butter until golden; assemble by spreading sauce on both bun halves, placing the patty with melted cheese, spooning generous roasted green chiles over the cheese, topping with cilantro and optional pickled onions or avocado, finish with the top bun and serve with lime wedges.

Tip: Taste your Pueblo chiles before using so you can control heat—remove seeds for milder burgers or reserve some for extra kick, and keep a little of the chile juices to brush on the patties while resting to boost moisture and flavor.

Pueblo chiles are prized for their unique smoky-sweet flavor and are a staple in Southwestern cooking, often featured in recipes celebrating savory garbanzo beans and other regional ingredients.

Vegetarian Pueblo Green Chili Chili

This Vegetarian Pueblo Green Chili Chili is a hearty, smoky, and mildly spicy stew that layers roasted Pueblo green chiles with beans, sweet corn, diced tomatoes, and tender chunks of potato for a satisfying meatless main; it’s seasoned with cumin, smoked paprika, and a touch of oregano, finished with bright lime and fresh cilantro, and makes about 6 servings perfect for chills or game-day bowls.

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1½ lb roasted Pueblo green chiles, peeled, seeded and chopped (reserve some seeds if you like more heat)
• 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes with juices
• 1 cup frozen or fresh corn kernels
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 tbsp lime juice
• Fresh cilantro and lime wedges for serving
• Optional toppings: diced avocado, sour cream or Greek yogurt, shredded cheddar or vegan cheese, chopped scallions

Heat olive oil in a large Dutch oven over medium heat and sauté the onion until translucent, add garlic and cook 30 seconds more before stirring in cumin, smoked paprika and oregano to bloom the spices.

Add potatoes, chopped Pueblo chiles, tomato paste, diced tomatoes, corn, beans and vegetable broth, bring to a gentle simmer, cover and cook 18–22 minutes until potatoes are tender, then mash a few potato pieces against the pot wall to thicken.

Season with salt, pepper and lime juice, simmer uncovered 5 minutes to meld flavors and adjust seasoning before serving topped with cilantro and desired garnishes.

Tip: Roast and peel the Pueblo chiles ahead and store some of their juices for extra depth, and if you want a creamier chili stir in a cup of blended white beans or a splash of heavy cream/plant-based milk near the end.

This chili can easily fit into diabetes-friendly meal plans when portioned and paired with balanced sides.

Green Chili Cheese and Potato Tacos

These Green Chili Cheese and Potato Tacos are a comforting, easy-to-make street-taco style meal that layers crispy pan-fried potato cubes with melty cheese and smoky roasted Pueblo green chiles in warm corn or flour tortillas, finished with tangy crema, cilantro, and a squeeze of lime for bright contrast; they make about 8–10 tacos and are perfect for a quick weeknight dinner or casual gathering.

• 2 tbsp vegetable oil
• 1 lb Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup roasted Pueblo green chiles, peeled, seeded and chopped
• 1 cup shredded Monterey Jack or cheddar cheese (or vegan cheese)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 8–10 corn or flour tortillas
• 2 tbsp unsalted butter (optional, for toasting tortillas)
• Lime wedges, chopped cilantro, and crema or sour cream for serving

Heat oil in a large skillet over medium-high heat, add potatoes and cook undisturbed 6–8 minutes to brown, then stir and add onion, garlic, cumin, smoked paprika, salt and pepper and continue cooking until potatoes are tender and onions translucent.

Stir in chopped Pueblo chiles and spread mixture evenly in the pan, sprinkle cheese over top and cover briefly until melted; warm tortillas in a separate skillet with butter or directly over a flame, assemble tacos by filling tortillas with potato–chile–cheese mixture and finish with cilantro, crema and lime.

Tip: Use slightly undercooked potatoes when adding the chiles so they finish perfectly, and if you prefer extra crispness finish the potato mixture under a hot broiler for 1–2 minutes before assembling.

These tacos pair especially well with quick weeknight pizzas made from store-bought dough when you need an easy, crowd-pleasing combo.

Pueblo Green Chili Breakfast Burritos

Wake up to a hearty Pueblo Green Chili Breakfast Burrito that layers scrambled eggs, roasted Pueblo green chiles, crispy breakfast potatoes, melty cheese, and your choice of breakfast sausage or black beans, all wrapped in a warm flour tortilla and finished with salsa, crema, and cilantro for a satisfying morning meal that feeds 4–6.

• 8 large eggs
• 1 cup roasted Pueblo green chiles, peeled, seeded and chopped
• 1 lb small Yukon Gold potatoes, diced small
• 1/2 lb breakfast sausage (or 1 cup cooked black beans)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup milk or cream
• 2 tbsp vegetable oil
• 1 tbsp butter
• 6–8 large flour tortillas
• Salt and black pepper to taste
• Optional: crema or sour cream, salsa, chopped cilantro, lime wedges

Heat oil in a skillet over medium-high heat and cook diced potatoes until golden and crisp, then push to the side and brown the sausage (or heat beans) with onion and garlic until fragrant;

whisk eggs with milk, salt and pepper and scramble in butter until just set, stir in chopped Pueblo chiles and cheese until warmed through,

then assemble by dividing potato–sausage–egg mixture among tortillas, fold burritos tightly and toast seam-side down in a dry skillet or panini press to seal and crisp the exterior;

serve with crema, salsa and cilantro.

Tip: For easiest rolling, warm tortillas briefly to make them pliable and avoid overcooking the eggs so they stay creamy inside the burrito.

One-skillet meals like this are convenient for busy mornings and pair well with cheesy one-skillet recipes for quick cleanup and maximal flavor.

Green Chili Mac and Cheese

A creamy, comforting Green Chili Mac and Cheese gives classic mac a Southwestern kick by folding roasted Pueblo green chiles into a rich cheese sauce and baking until bubbling and golden; this version balances sharp cheddar and Monterey Jack with a touch of cream, breadcrumbs for crunch, and optional add-ins like crumbled chorizo or roasted corn to make a hearty side or main that serves 6.

• 1 lb elbow macaroni or small shells
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar
• 1 1/2 cups shredded Monterey Jack
• 1 to 1 1/2 cups roasted Pueblo green chiles, peeled, seeded, and chopped
• 1/2 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Optional: 1/2 lb cooked crumbled chorizo or bacon, chopped cilantro for garnish

Cook macaroni in salted boiling water until just shy of al dente, drain and set aside while you make a roux by melting butter over medium heat, whisking in flour until bubbly, then slowly whisk in milk and cream and simmer until thickened.

Stir in cheddar, Monterey Jack, Parmesan, smoked paprika, cumin, salt and pepper until smooth, fold in chopped Pueblo chiles and optional cooked chorizo, combine with pasta in a buttered baking dish, top with panko tossed with olive oil and a little extra cheese, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

Tip: Use slightly undercooked pasta and extra chopped Pueblo chiles for bolder green-chile flavor; adjust heat and salt after cheeses are melted.

Pueblo Green Chili Verde Pozole

Pueblo Green Chili Verde Pozole is a hearty, bright take on classic hominy stew that blends tender pork (or chicken) simmered with charred Pueblo green chiles, roasted tomatillos, garlic and aromatics until deeply flavored, then finished with hominy, cilantro and a squeeze of lime for a tangy, comforting bowl that serves 6–8 and shines for gatherings or weeknight comfort.

• 2 lb pork shoulder, cut into 1–2″ cubes (or 2 lb bone-in chicken thighs)
• 1 lb canned white hominy, drained and rinsed (or 3 cups cooked hominy)
• 10–12 roasted Pueblo green chiles, peeled, seeded and chopped (about 2–3 cups)
• 10–12 medium tomatillos, husks removed and rinsed
• 1 large yellow onion, quartered
• 6 cloves garlic, peeled
• 8 cups low-sodium chicken or pork broth
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 2 bay leaves
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper to taste
• Garnishes: shredded cabbage or lettuce, radish slices, chopped cilantro, lime wedges, diced avocado, finely chopped onion

Heat a large heavy pot over medium-high, sear pork in batches with oil until well browned, remove and sauté quartered onion and garlic until translucent, add roasted Pueblo chiles and charred tomatillos (halved and blistered under a broiler or skillet) and sauté 2–3 minutes, return pork to pot, add broth, cumin, oregano, bay leaves, bring to a boil then reduce to a simmer and cook covered 1½–2 hours until pork is tender;

add hominy and simmer 20–30 more minutes, adjust salt and pepper, shred some pork in the pot for texture, and finish with a splash of lime before serving with garnishes.

Tip: Taste and adjust for heat—add more roasted chiles or a pinch of cayenne for spice, remove excess seeds for milder pozole, and simmer low and slow for the best depth of flavor.

Green Chili Shrimp Quesadillas

Bright, quick, and packed with Pueblo green chile flavor, these Green Chili Shrimp Quesadillas combine lightly spiced shrimp, charred diced Pueblo chiles, melty cheese and a crisp tortilla for an easy weeknight meal or appetizer that serves 3–4.

• 1 lb large shrimp, peeled, deveined and tails removed
• 8–10 roasted Pueblo green chiles, peeled, seeded and chopped (about 1–1½ cups)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1–2 tbsp olive oil or vegetable oil
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 8 flour tortillas (6–8″ or 10″ halved for large quesadillas)
• 2 cups shredded Monterey Jack or Oaxaca cheese (or a mix with cheddar)
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Optional: sour cream, diced avocado, or pico de gallo for serving

Heat oil in a large skillet over medium-high, add chopped onion and cook 3–4 minutes until softened, stir in garlic, cumin and paprika and cook 30 seconds, then add shrimp and chopped Pueblo chiles and sauté 2–3 minutes until shrimp are just cooked through (do not overcook); season with salt, pepper and a squeeze of lime and remove from heat, wipe skillet clean and return to medium.

Assemble each quesadilla by sprinkling cheese on half of a tortilla, topping with a portion of the shrimp-chile mixture and cilantro, folding or topping with the remaining tortilla, and cook each quesadilla 1–2 minutes per side in the dry skillet or with a light brush of oil until golden and cheese is melted, then slice and serve with lime wedges and desired sides.

Tip: Use slightly undercooked shrimp when assembling since they’ll finish cooking in the skillet, pat shrimp dry so they brown instead of steaming, and adjust Pueblo chile quantity to control heat and color—remove seeds for milder quesadillas.