Green Chili Potato Salad Recipes

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COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

CHILI WITH POTATOES



Chili with Potatoes image

Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.

Provided by Katie Moseman

Categories     Main     Main Course

Time 40m

Number Of Ingredients 10

15 ounces canned pinto beans in mild chili sauce
15 ounces canned kidney beans in mild chili sauce
15 ounces canned diced peeled tomatoes
1 tablespoon chili powder
1 teaspoon granulated sugar
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1 cup cooked ground beef crumbles
1 medium russet potato
1 red bell pepper

Steps:

  • Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
  • Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
  • Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

POTATO SALAD WITH CHILIES AND CORN



Potato Salad with Chilies and Corn image

Categories     Salad     Pepper     Potato     Tomato     Vegetable     Side     Picnic     Super Bowl     Backyard BBQ     Corn     Summer     Jalapeño     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 medium poblano chilies*
1 yellow bell pepper
1 1/2 cups fresh or frozen corn kernels
2 cups diced seeded tomatoes
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded jalapeño chili
1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
2 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 bunch watercress, thick stems trimmed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
  • Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
  • Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GREEN CHILI POTATO SALAD



Green Chili Potato Salad image

I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones!

Provided by Melanie B.

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup Miracle Whip
3 tablespoons white vinegar
3 tablespoons sugar
1 tablespoon lime juice, fresh squeezed
1 teaspoon cumin, ground
1 teaspoon salt
1/2 teaspoon black pepper, fresh ground
1 cup celery, sliced
1/2 cup red bell pepper, chopped
1 1/2 lbs large red potatoes, cut into 1/2 inch cubes, skin on
2 green chilies, fresh roasted, stemmed, seeded, skinned, and diced

Steps:

  • Cook potatoes in boiling, salted water until tender. Drain water.
  • Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
  • Chill for at least 2 hours before serving to ensure the flavors blend together.
  • Serve at any summertime picnic or bbq party.

GREEN CHILI



Green Chili image

This is the best chili I've ever had. It was handed down to me by mother, who learned it from her mother. We enjoy it with crackers or a pan of corn bread.-Gloria Rhinehart, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 4-6 servings (5 cups).

Number Of Ingredients 7

1 pound ground beef
1/2 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
2 cans (4 ounces each) chopped green chilies
2 cups diced peeled potatoes
2 cups water
1/2 teaspoon salt

Steps:

  • In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.

Nutrition Facts : Calories 230 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 538mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.

GREEN CHILI RECIPE



Green Chili Recipe image

Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!

Provided by Holly Nilsson

Categories     Soup

Time 4h20m

Number Of Ingredients 13

4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,)
salt & black pepper (to taste)
4 tablespoons olive oil (divided)
1 medium yellow onion (diced)
1 pound tomatillos (husked and quartered)
12 ounces canned (or frozen) green chilies (diced, not drained )
2 cups cilantro (packed, leaves and stems)
4 garlic cloves
2 jalapenos (seeded)
1 tablespoon dried oregano
2 teaspoons cumin
4 cups chicken stock (divided)
15 ounces fire-roasted tomatoes (diced)

Steps:

  • Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
  • Season pork with salt and black pepper.
  • Heat 1 tablespoon oil in a large soup pot over medium-high heat.
  • When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
  • Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
  • In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
  • Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
  • Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
  • Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
  • Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 63 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 729 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

CHILI POTATO SALAD



Chili Potato Salad image

Make and share this Chili Potato Salad recipe from Food.com.

Provided by nemokitty

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups red potatoes, diced, cooked and unpeeled
1 (15 ounce) can corn kernels, rinsed and drained
1/2 cup celery, sliced
1/2 cup red onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons salad oil
4 tablespoons cider vinegar
2 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
salt and pepper

Steps:

  • In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
  • If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.

Nutrition Facts : Calories 189.5, Fat 5.4, SaturatedFat 0.8, Sodium 53.8, Carbohydrate 33.9, Fiber 4.4, Sugar 2.8, Protein 4.6

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA



Fingerling Potato Salad with Green Chile-Cilantro Salsa image

Categories     Salad     Garlic     Potato     Summer     Jalapeño     Cilantro     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

Steps:

  • Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
  • Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
  • While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
  • Toss potatoes with salsa.

GREEN CHILI SWEET POTATO HASH



Green Chili Sweet Potato Hash image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 14

3 1/2 pounds Jersey sweet potatoes, 1/2-inch dice
1 1/2 pounds red garnet sweet potatoes, 1/2-inch dice
13 to 16 ounces green chiles with liquid
3/4 cup fresh cilantro, plus more for serving
2 tablespoons dry oregano
1 tablespoon black pepper
2 1/2 teaspoons salt
3 small limes, juiced, plus lime wedges, for serving
3 medium red onions, medium dice
1 large red bell pepper, small dice
Olive oil, for cooking
20 eggs
Chipotle mayonnaise, for serving
Whole wheat sourdough toast, for serving

Steps:

  • Cook sweets in boiling water to al dente, then rinse in cold water.
  • Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly.
  • Portion out 2 cups of mixture.
  • Heat a healthy drizzle of olive oil in a saute pan.
  • Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish.
  • Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients.

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