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Burnt Salsa
Appetizer

Burnt Salsa

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
  2. 2 Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
  3. 3 Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

By Patty C

Buffalo Deviled Eggs
Appetizer

Buffalo Deviled Eggs

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
  2. 2 Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

By klouddweller

Roasted Salsa Verde
Appetizer Mexican

Roasted Salsa Verde

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  3. 3 Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  4. 4 Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

By Coltonbear

Phyl's Salsa
Appetizer

Phyl's Salsa

4.6

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
  2. 2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

By KB COUNTRYGIRL

Smoky Four-Pepper Salsa
Appetizer American

Smoky Four-Pepper Salsa

4.7

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Rub tomatoes with oil.
  3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
  4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
  5. 5 Peel tomatoes. Drain. Peel and seed peppers.
  6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli

Roasted Salsa
Appetizer Mexican

Roasted Salsa

4.7

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
  2. 2 Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
  3. 3 Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
  4. 4 Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.

By ChrisP

Authentic Mexican Chile Rellenos
Dinner Mexican

Authentic Mexican Chile Rellenos

4.7

Prep
25 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
  3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
  4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
  5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
  6. 6 Whisk egg yolks and baking powder in a bowl until combined.
  7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
  8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
  9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
  10. 10 Serve and enjoy!

By Kentucky Guera

Creamy Cilantro Dressing
American

Creamy Cilantro Dressing

5.0

Prep
10 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  3. 3 Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
  4. 4 Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

By katyLBC

Creamy Cilantro Salad Dressing
American

Creamy Cilantro Salad Dressing

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
  2. 2 Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

By Jim M

Birria Recipe
Dinner Mexican

Birria Recipe

4.6

Prep
20 min
Cook
195 min
Total
220 min

Instructions

  1. 1 Place Anaheim and guajillo peppers in a saucepan; cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Set aside to cool for 5 minutes.
  2. 2 Transfer chiles and water into a blender; add onion, mixed spices, and salt. Blend until smooth.
  3. 3 Place stew meat in a large pot; stir in pureed chile mixture and add bay leaves. Cook over medium-low heat until meat is very tender, 3 to 5 hours.

By Cynthia

Chiles Rellenos
Dinner Mexican

Chiles Rellenos

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
  2. 2 Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
  3. 3 Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
  4. 4 Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

By PANCHITA

Enchiladas Verdes (Green Enchiladas)
Dinner American

Enchiladas Verdes (Green Enchiladas)

4.3

Prep
45 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Arrange peppers on prepared baking sheet.
  3. 3 Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
  4. 4 Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
  5. 5 Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
  6. 6 Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
  7. 7 Preheat oven to 350 degrees F (175 degrees C).
  8. 8 Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
  9. 9 Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
  10. 10 Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
  11. 11 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

By Muy Bueno

Slow Cooker Turkey Chili with Kidney Beans
Dinner

Slow Cooker Turkey Chili with Kidney Beans

4.0

Prep
20 min
Cook
245 min
Total
265 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
  2. 2 Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
  3. 3 Cook on High for 4 hours (or on Low for 8 to 10 hours).

By JARRIE

Pulled Pork Chili Verde
Dinner

Pulled Pork Chili Verde

4.0

Prep
60 min
Cook
120 min
Total
205 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
  3. 3 Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
  4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil.
  5. 5 Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
  6. 6 Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
  7. 7 Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
  8. 8 Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
  9. 9 Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

By michellew

Gourmet Grilling Burgers
Dinner American

Gourmet Grilling Burgers

4.6

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. 2 Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
  3. 3 Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Teri Carrillo-Fox

Anaheim Fish Tacos
Dinner American

Anaheim Fish Tacos

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
  2. 2 Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

By Lecia

Slow Cooker Pork Chile Verde
Dinner Mexican

Slow Cooker Pork Chile Verde

3.9

Prep
30 min
Cook
430 min
Total
465 min

Instructions

  1. 1 Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  2. 2 Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  3. 3 Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  5. 5 Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  6. 6 Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  7. 7 Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

By Squirrel Beebz

Beef Barbacoa
Dinner Mexican

Beef Barbacoa

4.0

Prep
25 min
Cook
435 min
Total
460 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Beef, Chorizo, and Chile Flautas
Dinner Mexican

Beef, Chorizo, and Chile Flautas

Prep
20 min
Cook
155 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
  2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
  3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
  4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
  5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
  6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
  7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Instant Pot Green Chili Chicken and Rice
Dinner American

Instant Pot Green Chili Chicken and Rice

4.4

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Sauté function. Add green chile peppers, jalapeños, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

By Huserdaddy

Chicken with Tomatillos and Poblanos
Dinner Mexican

Chicken with Tomatillos and Poblanos

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
  2. 2 In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
  3. 3 Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

By Suzanne

Chicken Stuffed Peppers with Enchilada Sauce
Dinner American

Chicken Stuffed Peppers with Enchilada Sauce

4.6

Prep
40 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
  2. 2 Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
  3. 3 Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
  4. 4 Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
  5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. 6 Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

By kevin

Pennsyltucky Pepper Stew
Dinner American

Pennsyltucky Pepper Stew

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
  2. 2 Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.

By Retroantix

Mile High Green Chile
Dinner American

Mile High Green Chile

4.6

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Arrange the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a baking sheet. Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt.
  3. 3 Roast vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-sized pieces.
  4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork and fry until browned, seasoning with salt and black pepper as it cooks, about 12 minutes.
  5. 5 Transfer pork to a slow cooker; stir in roasted vegetables. Mix in beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon. Cover and cook on Low until pork is tender, 4 to 6 hours.
  6. 6 About 1/2 hour before serving, place cream cheese into a bowl and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir cream cheese mixture back into the chili.

By chefclaudiesel

Monkey Meat
Dinner Mexican

Monkey Meat

4.5

Prep
30 min
Cook
210 min
Total
255 min

Instructions

  1. 1 Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.
  2. 2 Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, celery, bell pepper, carrot, Anaheim peppers, jalapeños, poblano, and garlic; cook, stirring frequently, to release flavors, about 5 minutes.
  3. 3 Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining ¼ teaspoon black pepper. Bring to a simmer; cook for 5 minutes.
  4. 4 Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 ½ hours. Taste and adjust seasonings as desired. Transfer meat to a plate, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.

By Joyce A

Paleo Mexican Pulled Pork
Dinner American

Paleo Mexican Pulled Pork

4.6

Prep
40 min
Cook
497 min
Total
557 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
  3. 3 Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
  4. 4 Season pork with salt and black pepper.
  5. 5 Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
  6. 6 Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
  7. 7 Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

By LUCHAPROV

Colorado Buffalo Chili
Dinner American

Colorado Buffalo Chili

4.7

Prep
30 min
Cook
490 min
Total
520 min

Instructions

  1. 1 Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
  2. 2 Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

By Cornpop

Vegetarian Coconut Curry with Tofu
Dinner Indian

Vegetarian Coconut Curry with Tofu

5.0

Prep
40 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
  2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
  3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
  4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
  5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
  6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
  7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
  8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
  9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Mexican-Style Spaghetti and Meatballs
Dinner Mexican

Mexican-Style Spaghetti and Meatballs

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K