Bueno Green Chile Recipe That Will Spice Up Your Meals

Welcome to the world of vibrant Southwestern flavors with this delicious Bueno Green Chile Recipe! If you love the earthy, smoky taste of roasted green chiles combined with creamy cheese and tender pork or chicken, then you’re in for a treat.

This recipe brings together the best of New Mexico’s iconic green chile tradition with a twist that’s both comforting and exciting. Whether you’re cooking for a cozy family dinner or a festive gathering, this Bueno Green Chile will steal the show with its rich aroma and bold flavors.

Green chiles have a unique place in Southwestern cuisine — their mild heat and fruity notes add depth to many dishes. This recipe balances that heat with creamy cheese and savory meat, making it approachable for all spice levels.

Plus, it’s incredibly versatile and easy to make, perfect for both beginners and seasoned cooks. Ready to spice up your dinner menu?

Let’s dive into the magic of Bueno Green Chile!

Why You’ll Love This Recipe

This Bueno Green Chile recipe is a celebration of flavor, texture, and tradition. Here’s why it’s destined to be a favorite in your kitchen:

• Authentic Southwestern Flavor: Uses fresh roasted green chiles that bring a smoky, mildly spicy kick.
• Versatile Protein Options: You can make it with pork, chicken, or even keep it vegetarian with beans or tofu.
• Comforting and Creamy: The cheese and creamy sauce balance the heat perfectly, making it a crowd-pleaser.
• Easy to Prepare: With straightforward steps and common ingredients, you’ll have dinner ready in under an hour.
• Great for Meal Prep: It stores well and tastes even better the next day!

Ingredients

• 2 pounds fresh Hatch green chiles (or Anaheim if Hatch is unavailable)
• 1 pound pork shoulder, diced (or chicken thighs for leaner option)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional: 1 jalapeño, deseeded and chopped (for extra heat)

Equipment

• Large cast-iron skillet or heavy-bottomed pan
• Baking sheet (for roasting chiles)
• Mixing bowls
• Sharp knife and cutting board
• Wooden spoon or spatula
• Blender or immersion blender (optional, for creamier sauce)
• Measuring cups and spoons

Instructions

1. Roast the green chiles: Preheat your oven to 450°F (230°C). Place the fresh green chiles on a baking sheet and roast until the skins are blistered and blackened in spots, about 15-20 minutes, turning occasionally for even charring.
2. Steam and peel: Immediately transfer roasted chiles to a covered bowl or place in a sealed plastic bag to steam for 10 minutes. This will loosen the skins. Once cooled, peel off the skins, remove seeds (if you want less heat), and chop the chiles into bite-sized pieces.
3. Cook the pork: In a large skillet, heat the olive oil over medium-high heat. Add the diced pork and season with salt, pepper, cumin, and smoked paprika. Brown the meat on all sides, about 6-8 minutes. Remove from the pan and set aside.
4. Sauté onion and garlic: In the same skillet, add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.
5. Combine ingredients: Return the pork to the pan with onions and garlic. Add the chopped green chiles and jalapeño if using. Pour in the chicken broth and bring everything to a simmer.
6. Simmer gently: Reduce heat to medium-low and let it simmer uncovered for 25-30 minutes until the pork is tender and the sauce has thickened slightly.
7. Add cream and cheese: Stir in the sour cream and half of the shredded Monterey Jack cheese. Mix well until the cheese melts into the sauce. For a smoother sauce, you can blend it slightly using an immersion blender.
8. Final seasoning: Taste and adjust seasoning with salt and pepper as needed. Sprinkle the remaining cheese on top and cover the pan just until melted.
9. Garnish and serve: Remove from heat, sprinkle with freshly chopped cilantro, and serve hot.

Tips & Variations

“Roasting your own green chiles is the secret to getting that authentic smoky flavor that makes this dish truly special.”

• Adjust Heat Level: Remove all seeds for mild heat or add extra jalapeños for a spicier kick.
• Make it Vegetarian: Substitute pork with firm tofu or black beans for a hearty vegetarian version.
• Cheese Variations: Swap Monterey Jack with Pepper Jack for a spicier twist or use cheddar for a sharper flavor.
• Slow Cooker Option: After browning the pork and sautéing onions, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Make Ahead: This dish tastes even better the next day after the flavors meld. Reheat gently on the stove.

Nutrition Facts

Serving Suggestions

This Bueno Green Chile pairs wonderfully with a variety of sides to round out your meal. Consider these options:

• Warm flour or corn tortillas for scooping and wrapping
• Spanish rice or cilantro lime rice to soak up the delicious sauce
• Refried beans or black beans for added protein and texture
• Fresh avocado slices or guacamole to cool the palate
• A crisp green salad with a tangy vinaigrette for balance

Conclusion

The Bueno Green Chile recipe is a true homage to Southwestern cooking—full of bold flavors, smoky heat, and comforting textures. Whether you’re roasting your own chiles or picking up pre-roasted ones, this dish brings a depth of flavor that’s both satisfying and exciting.

Perfect for weeknight dinners or entertaining guests, it’s a versatile recipe that you can easily adapt to your taste preferences.

Beyond just a meal, it’s a way to bring a little piece of New Mexico’s culinary heritage into your home kitchen. So, gather your ingredients, don’t be shy with the green chiles, and enjoy the warm, cheesy goodness that this recipe delivers.

For more vibrant Southwestern dishes, be sure to check out our Green Chile Chicken Enchiladas, Southwest Beef Tacos, and Spicy Hatch Chile Salsa. Happy cooking and buen provecho!

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