Chile Verde Burritos

Not sure what hit me when I made my meal plan for the week but I decided to make homemade Chile Verde. It was delicious but man, it wasn’t the quickest thing to whip up. I made my Chile Verde with goat stew meat because that is what I had on hand. It was really a super cheap meal because I already had the meat. It cost me under $5 to make and that is including the rice I served with it. Not to mention that there is plenty left over for a 2nd nights dinner. I am thinking Rice Bowls topped with Chile Verde. We topped our burritos off with mozzarella cheese, avocado, cabbage and lime…. Mmmmmm

The recipe for the Chile Verde is from

Chile Verde Burritos

The rice I made to go with the Chile Verde is very simple. It’s a white Spanish rice.

  • 1Tb of oil
  • 1 yellow onion chopped
  • 1 1/2c white rice
  • 1 7oz can of dice green chilies
  • 3c chicken broth

Heat your oil and add your onion. Cook the onion until it is transparent. Add rice, green chilies and chicken broth and bring to a boil. Then cover and cook on low for 20 minutes. *Sometimes I leave out the green chilies if I don’t have them on hand.

We also had chips with what I will call homemade “winter” salsa. I call it that because its made with almost all ingredients from my pantry versus ingredients fresh from my garden. It’s very good though! My recipe makes a good size batch for a party or throw it in the fridge and have it on hand all week.


  • 2 cans of diced tomatoes
  • 5 pickled jalapeños
  • 1ts garlic powder
  • 1ts kosher salt
  • cilantro to your tasting

I threw all the ingredients into my nutriblast and puree it. It is best to let it sit for a few hours in the fridge before serving this allows you flavors to develop.


Happy eating!

❤ Sarah


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