Chile Verde Potato Bake Recette

This hearty Chile Verde Potato Bake is a flavor explosion! A comforting casserole perfect for a satisfying dinner or a unique breakfast treat. Homemade chile verde, tender potatoes, and creamy dairy create a dish that's both simple and unforgettable. This recipe elevates the classic chile verde with the addition of potatoes for a truly complete and delicious meal.

Préparation 25 min

Cuisson 65 min

Calories 454.5 kcal

Protéines 57g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chile Verde Potato Bake

Boneless Pork
2 tablespoons olive oil
Diced Onion
Green Onions With Top
Minced Garlic Clove
Green Chili
2 stalks celery (diced)
Fresh Carrot
1/2 cup chopped cilantro
1 1/2 cups chicken broth
Green Enchilada Sauce
Salsa
Chili Powder
Garlic Powder
Salt
Pepper
Taco Seasoning
Cumin
Sugar
Simply Potatoes Shredded Hash Browns
1/2 cup heavy cream or half-and-half
2 large eggs
1/2 cup sour cream (plus extra for garnish)
1 cup shredded cheddar cheese

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Comment préparer Chile Verde Potato Bake

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 lb diced pork and cook until browned, about 5-7 minutes.
Add 1 medium onion (diced), 1/2 cup green onions (sliced), 2 cloves garlic (minced), 1-2 green chilies (finely chopped), 2 stalks celery (diced), and 1/2 cup carrots (diced). Cook until the vegetables are tender and the pork is fully cooked through, about 8-10 minutes.
Stir in 1/2 cup chopped cilantro, 1 1/2 cups chicken broth, 1 cup enchilada sauce, 1 cup salsa verde, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt.
Reduce heat to medium and cook for 2 minutes, or until the sauce slightly thickens.
Remove from heat and let cool completely.
In a large bowl, combine the cooled chile verde mixture with 2 lbs potatoes (peeled and cubed). Let stand for 5 minutes before adding dairy.
In a separate bowl, whisk together 1/2 cup heavy cream or half-and-half, 2 large eggs, and 1/2 cup sour cream. Pour into the potato and chile verde mixture, stirring gently to combine.
Lightly grease an 8x10 inch baking dish with cooking spray.
Pour the mixture into the prepared baking dish and spread evenly.
Top with 1 cup salsa verde and 1 cup shredded cheddar cheese.
Bake at 350°F (175°C) for 35-40 minutes, or until golden brown and bubbly.
Garnish with extra sour cream, chopped cilantro, and diced tomatoes before serving. Enjoy for dinner or breakfast!

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

18g

Fat

74g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Breakfast & Brunch Main Dish / Dinner Pork Recipes The Americas American Mexican Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Potatoes Vegetables 4 Hours Or Less Simply Potatoes

Questions fréquentes

Combien de temps faut-il pour préparer Chile Verde Potato Bake ?

Chile Verde Potato Bake prend environ 90 minutes du début à la fin — environ 25 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Chile Verde Potato Bake ?

Chile Verde Potato Bake contient environ 454.5 calories par portion, avec environ 57 g de protéines, 3 g de glucides et 51 g de lipides.

De quels ingrédients ai-je besoin pour Chile Verde Potato Bake ?

Les principaux ingrédients de Chile Verde Potato Bake sont Boneless Pork, Olive Oil, Diced Onion, Green Onions With Top, Minced Garlic Clove, Green Chili. Consultez la liste complète avec les quantités ci-dessus.