Keep some Chile Verde in the fridge and you can whip up these Rice and Bean bowls in a matter of minutes.
Sure, you can customize them to your liking, but for quick meals I recommend keeping it simple. The Chile Verde sauce is exploding with flavor and it's willing to do all the heavy lifting if you let it!
How To Make Chile Verde Bowls
To give you a sense of the flavor base, just imagine adding some of these beauties to a traditional Salsa Verde:
The roasted Poblanos add real depth to the sauce, and I think they're the key to authentic Chile Verde so no skipping them! Are Poblanos spicy?
In addition to the Poblanos, hints of Mexican oregano and cumin give the sauce a distinct, comforting flavor.
Two larger Poblanos will do the job for this recipe (or 3 smaller ones) along with a pound of tomatillos (usually around 10).
First we'll give these a roast to enhance their flavor. I usually just put everything in a 400F oven for 25-30 minutes.
The tomatillos won't need as long to roast as the Poblanos -- if it seems like they're disintegrating you can plop them in the blender early.
Once the roasted Poblanos have cooled down a bit you can pull off any dangling bits of skin, and then de-stem and de-seed them.
It's not crucial to remove all of the skin from the Poblanos as we're blending all of this. Note: for dishes like Rajas where the Poblanos are served in strips you'll usually want to remove most of the skin for texture purposes.
Add the roasted tomatillos and Poblanos to a blender along with:
1 small onion
4 peeled garlic cloves
12-15 sprigs cilantro
Start with just a single Jalapeno and give it a whirl.
Take a taste for heat, adding more Jalapeno if you'd like to amp it up. I used two Jalapenos for this batch and it had some real zip!
Normally Chile Verde is given an extended simmer with Pork (or even Chicken) and this gives the sauce time to deepen its flavor.
When it's a vegetarian Chile Verde like this one, I do give it some time on the stove but to be honest I usually don't wait too long! When you roast the ingredients beforehand then you've already extracted a good portion of their flavor.
Add a glug of oil to a saucepan over medium-low heat. Add the Chile Verde sauce.
We'll also add:
2 teaspoons Mexican oregano What is Mexican Oregano?
1/4 teaspoon cumin
some freshly cracked black pepper
a pinch of salt
If it seems thick you can add a cup of stock to thin it out, but I didn't add any stock to this batch.
Once everything is at a uniform temp you can take a final taste for seasoning. I typically don't add much salt but feel free to add another pinch.
If you're gushing over the flavor of the sauce then try serving it up with plain ol' Rice and Beans.
Sure, you'll get an upgrade if you use Arroz Rojo and home-cooked beans, but I'll be the first to admit that I don't always do that when time is tight and the hangry is coming on. White rice and canned beans is still remarkably satisfying when the Chile Verde is freshly made.
I also like serving this simple bowl with some crispy, cheesy tortillas.
In a dry skillet over medium heat, add cheese to one side of the tortillas. (I used Jack for this batch).
Once the cheese is melting you can fold these in half and then cook each side until light brown spots are forming. These crispy, cheesy delights are a frequent dance partner for Soups on the site, and for Chile Verde too!
I'll sometimes open them up after the fact and add things like Pickled Jalapenos or slices of avocado. You could also add some of the Chile Verde fixings for an on-the-fly taco:
But however you serve it up, just keep in mind that the Chile Verde is the key to everything! It's got so much flavor that everything else is just a bonus, so feel free to get creative 🙂
Store the Chile Verde sauce in the fridge where it will keep for at least a few days. To reheat simply add it to a saucepan over medium heat and cook until warm. If it seems thick when reheating you can always add a bit of stock to it.
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Chile Verde Rice and Beans
- 10 tomatillos
- 2 Poblanos (or 3 smaller ones)
- 1 small onion
- 4 garlic cloves
- 1-3 Jalapenos
- 12-15 sprigs cilantro
- 2 teaspoons Mexican oregano
- 1/4 teaspoon cumin
- pinch of salt
- freshly cracked black pepper
- 1 cup stock (optional)
Optional serving style:
- cooked white rice
- cooked beans
- corn tortillas
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them as well. Add the tomatillos to a baking sheet along with the rinsed poblanos and roast everything in the oven at 400F for 25-30 minutes.
- Once cooled you can de-stem and de-seed the roasted poblanos. You can also pull off any dangling bits of skin but don't worry about getting rid of all of it. Add the roasted poblanos and tomatillos to a blender along with 1 small onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-3 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level. You can add more jalapeno to increase the heat. I used 2 jalapenos for this batch and it had some zip!
- Simmer the Chile Verde sauce in a glug of oil (or lard) over medium-low heat. Add 2 teaspoons Mexican oregano, 1/4 teaspoon cumin, a pinch of salt, and some freshly cracked black pepper. If it seems thick you can always add a cup of stock to the sauce. Bring everything up to temp and give it a final taste for seasoning.
- I served this batch in a bowl with cooked white rice, canned beans that were drained and rinsed, and a squeeze of lime -- but feel free to serve your Chile Verde as you see fit! I also served it with some crispy, cheesy tortillas. Simply add corn tortillas to a dry skillet over medium heat along with some cheese. Once the cheese is melting you can fold the tortillas in half, then cooking each side until light brown spots are forming. I also sometimes add Pickled Jalapenos or avocado slices to these crispy tortillas.
- Store leftover Chile Verde in an airtight container in the fridge where it will keep for at least a few days. To reheat simply add it to a saucepan over medium heat and cook until warm. If it seems thick when reheating you can always add a bit of stock to thin it out.
Want more bean recipes? See our latest post 15 Easy Mexican Recipes You Can Make With Beans.
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Made this today with poblanos and jalapeños from my farmers market (had to source the tomatillos from a local mercado), and it is great! Spicy and still smooth in flavor. I came to Patrick because I had a pint of poblanos to use, and I’m so glad I did. This is a keeper!
Hey thanks Gael, so glad you found this recipe! Cheers.
Where I am from I’m not able to get my hands on fresh poblano and tomatillos.
Can I use canned versions for this?
Hey Sandra! Yeah you could use canned but don't worry about roasting canned tomatillos or poblanos -- they've been resting in liquid and it won't have the same effect. Cheers.
Tom Evans - Patrick has an excellent recipe for Huevos Divorciados on this blog!
Patrick, excellent recipe, thanks. Have you tried freezing any that can’t be used in a few days?
Thanks Rick! I haven't tried freezing the Chile Verde sauce yet. Would probably work but as usual you'll lose some zip and flavor compared to freshly made. Cheers.
BTW, it paired very well with your charro beans, which I can’t live without!
This Chile Verde seems like it wants to be on something.
When I was in New Mexico, if you ordered enchiladas or almost anything in a restaurant, they'd ask "Red or Green?" meaning which color of chile do you want on your food.
Theirs, of course, was made from New Mexico Chile (and I'd love to find out how they made their green chile!).
But your version seems like it would serve the same purpose.
Any suggestions (Things it would go well on)?
Thanks - Tom
Hey Tom! I will sometimes make it with chicken and serve it up on Tostadas, that might be something to try out:
Chicken Chile Verde
Awesome -- thank you!