Recipes

Chili Verde Sauce Recipes

Chili Verde Bowl

Chili Verde Bowl

Ingredients
  • 2-12oz jars Amalia's Cocina Chili Verde Sauce
  • 4 cups prepared white rice
  • 1 Rotisserie Chicken (white or dark meat as preferred), shredded
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
Directions
Prepare rice according to package, keep warm. Shred chicken meat, both dark and light into skillet, add jar of sauce. Once meat is warmed through, approximately 5 minutes, add 1 cup of rice to a bowl, top with chicken mixture, salsa, sour cream and cheese.

Makes 4 bowls
Quick Chicken and White Bean Stew

Quick Chicken and White Bean Stew

Ingredients​
  • 2 tablespoons cooking oil
  • 1 medium onion
  • 1 Rotisserie Chicken, shredded, deboned
  • 2-10oz cans white beans, undrained
  • ½ cup shredded stick carrots
  • 2-12oz jars Amalia's Cocina Chili Verde Sauce
  • ½ cup cilantro, chopped fine
  • ½ cup Monterey Jack Cheese
Directions
In large pot add oil on medium high heat. Add onion and cook
until soft. Add next three ingredients and cook for 10 minutes stirring occasionally. Add sauce and bring to boil. Reduce heat to low and simmer for 20 minutes. Just before serving add cilantro and cheese. Serve with warm tortillas.
Chunky Chili Verde Stew

Chunky Chili Verde Stew

Ingredients​
  • 3 Tablespoons cooking oil
  • 4 pound pork roast, cubed
  • 1 large onion, cubed
  • 3 medium russet potatoes, cubed
  • 3 large carrots, cubed
  • 3 medium zucchini, cubed
  • 2-12 oz jars  Amalia's Cocina Chili Verde Sauce
  • 1 cup water
Directions
In large pot put oil on medium high heat. Add meat. Brown on all sides about 10 minutes. Add potatoes and cook until slightly brown. Add onions, carrots and zucchini and cook for 10 minutes. Add sauce and water and bring heat to medium low. Simmer for 2 hours or until meat is fork tender.