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Chile Verde (Green Chile)

This is my favorite New Mexican style green chile. The heat all depends on how hot the chiles are. Canned chiles do not have a lot of flavor but many markets sell them frozen. The most common frozen brand is Bueno™ which is the next best thing to fresh.

This is great over burritos, enchiladas, huevos rancheros, and most other Mexican dishes.


 2 Tablespoons oil
 1/4 small onion, chopped fine
 1 large garlic clove, chopped
 2 Tablespoons flour
 1 1/2 cups chicken broth
 1 cup green chile peppers, roasted, peeled and chopped
 1/2 teaspoon salt


Sauté chopped onion in oil for about five minutes until softened. Add garlic and sauté another minute. Raise heat to medium, stir in flour. Cook, stirring constantly, to make a roux, about 2 minutes. When lightly browned and thick remove from heat and slowly add chicken broth, stirring constantly to prevent lumps. Add chopped green chile peppers. Return to boiling point, then cover and simmer over low heat for about 30 minutes, stirring occasionally. The mixture should be thick enough to nap a spoon, add more broth if too thick.

Add chunks of pork and potatoes to make a wonderful stew. Serve with warm flour tortillas.

Serves: ?
Green_Chile Chicken_Broth Onions Flour Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.