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This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips.
What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you’re having a hard time locating it, use ancho chile powder instead.
Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.
This recipe was featured as part of both our Build Your Own Burrito Bar story and our Chile Pepper Recipes photo gallery.
Beverage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005 The FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester. Complex with herbs, earth, fruit, and toast, the lightly oaked wine is a touch sweet, which will soothe any spiciness in the chile verde.