There aren’t many things that can beat a big pot of pork chile verde simmering on the stove. It fills the house with the kind of aroma that makes you hungry long before it’s ready.

Made with pork shoulder, roasted tomatillos, poblano and jalapeno peppers, Pork Chile Verde is hearty, New Mexican comfort food. When it all comes together, the result is melt-in-your-mouth pork coated in the most delicious green chile sauce you can imagine.

Pork Chile Verde

It does take a little time, but that’s part of the beauty of chile verde. This is a recipe that rewards patience. It’s the kind of dish you make when you want your house to smell incredible all afternoon. Most of the time is hands-off, while the pork simmers in a broth infused with onions, garlic, cumin, and oregano until it’s fork-tender.

Towards the end of that simmering time, you’ll pop the tomatillos and peppers under the broiler to bring out their smoky, slightly sweet flavors. Toss those roasted vegetables into the blender along with the cilantro, and turn it into the chile verde sauce that is going to transform that tender pork.

Chile Verde Pork

You’ll need the following ingredients to make this recipe:

• 4 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large yellow onion
• 6 cloves garlic 
• 2 teaspoons ground
• 2 teaspoons dried oregano
• 3 cups water
• 1 tablespoon chicken base
• 2 pounds fresh tomatillos 
• 4 fresh poblano chiles 
• 2 fresh jalapeno peppers 
• ½ bunch fresh cilantro

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The best green chile stew is loaded with bite-sized chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce until tender enough to almost fall apart when you bite it.

New Mexico Green Chile Stew

This is the ultimate comfort food.

Filled with that irresistible pork, potatoes, and roasted green chile, this stew is what I dream of when the weather starts cooling off each fall. And before any other native New Mexican can correct me, I am well aware of the ridiculousness of actually claiming the BEST NM Green Chile Stew, because technically, I do love them all.

That said, this is my family’s best green chile stew, and we love it more than all the others. Made with chunks of tender pork and potatoes, spicy hot green chile, and a savory broth that you’ll be dipping your tortillas into and scraping the bowl clean, this is it for me.

Green Chile Stew

Over the years, I’ve made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, and chicken. However, this Green Chile Stew is hands-down our favorite.

Not that I won’t happily try YOUR green chile stew recipe if you send it to me! I don’t discriminate between green chile recipes. We love adding green chile to our enchiladas, burritos, tacos, soups, and scrambled egg skillets. If the dish includes green chile, my boys will dive straight into it.

Easy and impressive poblano corn chowder has serious comfort food power. Gather your ingredients and be ready to gather the praises that will be heaped on you when folks dunk a spoon into a big bowl of this flavorful chicken, corn, and potato chowder with a hint of heat from roasted poblano chiles.

Potato Corn Chowder

Chowder is the king of the soup world, in my opinion. You can chowder-ify just about anything and there’s no time of year when it isn’t welcome at the table. Today’s soup is a particularly delightful addition to the category, though.

Roasted poblano peppers add just enough warmth to keep you coming back for bite after bite without being so rich that you’re filled with regret. The chicken makes this into a satisfying meal-in-one!

Corn Chowder with Poblano

Don’t let the length of the list intimidate you: these are all easy to find items many of which you likely have on hand already. To make this comforting corn and poblano chowder, you’ll need the following ingredients:

• butter
• onion 
• celery
• garlic
• potatoes
• chicken stock
• ground cumin
• dried oregano
• kosher salt
• black pepper
• frozen corn
• poblano chiles
• cooked chicken
• heavy cream
• limes
• cilantro

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Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

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Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.

Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

Enchilada Soup

This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.

However you make it, your family and friends are sure to love this Chicken Enchilada Soup.

Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.

I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!

Creamy Enchilada Soup

Chicken enchilada soup is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.

Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.

You’ll need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken broth
• petite diced tomatoes
• red enchilada sauce
• chopped green chile (frozen, canned, or fresh is fine)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

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