La Loma Green Chili Recipe

Today, we’re diving into the world of la Loma green chili recipe, focusing on a classic and hearty vegetarian version. This recipe is perfect for topping enchiladas, burritos, or even enjoying with a simple bowl of beans.

Let’s get cooking! Also can check another delicious recipe from our list, called Jalapeno Chili Sauce Recipe  

What Does La Loma Green Chili Taste Like?

The La Loma Green Chili recipe offers a rich and savory flavor with a perfect balance of heat and earthiness. The green chili provides a fresh, slightly smoky taste, while the garlic and salt enhance its depth. The thickened sauce creates a smooth, comforting texture that coats your palate.

This vegetarian version retains the essence of traditional New Mexican cuisine, delivering a vibrant, mildly spicy kick that complements various dishes. Whether served over enchiladas or enjoyed with beans, it’s a delightful, hearty experience.

Ingredients Required for La Loma Green Chili Recipe

Here’s the list of Ingredients you’ll need to make this

• 1 tablespoon canola oil
• 1 ½ cups green chili, chopped
• 2 cups water
• 2 tablespoons cornstarch mixed with ¼ cup cold water
• ½ teaspoon garlic, minced
• 1 teaspoon salt

Kitchen Utensil You’ll Need

• Medium-sized saucepan
• Spoon for stirring
• Measuring cups and spoons
• Blender

How to Make la La Loma Green Chili

Simply follow the steps given below to make your la loma green chili  at home

1. Heat Oil and Cook Chili: In a medium-sized saucepan, heat 1 tablespoon of canola oil over medium heat. Add 1 ½ cups of chopped green chili and cook for about 1 minute, stirring occasionally.

2. Boil and Thicken: Pour in 2 cups of water and bring the mixture to a boil. Slowly stir in the cornstarch mixture and continue cooking until the sauce thickens, stirring continuously to prevent lumps.

3. Season: Add ½ teaspoon of minced garlic and 1 teaspoon of salt. Stir well to combine and reduce the heat to low. Let it simmer for 20 minutes to allow the flavors to meld together.

4. Serve: Your traditional La Loma Green Chili is now ready to be served! Enjoy it over enchiladas, burritos, or with a bowl of beans.

Some Tasty Ways To Customize and Pair This La Loma Green Chili

1. Add Protein: Mix in cooked tofu, black beans, or chickpeas for added protein and texture.

2. Cheesy Delight: Sprinkle shredded cheese over the chili and let it melt for a gooey, comforting twist.

3. Taco Topper: Use this green chili as a vibrant topping for tacos, adding a burst of flavor to your favorite fillings.

4. Breakfast Boost: Drizzle it over scrambled eggs or a breakfast burrito for a spicy morning kick.

5. Spice It Up: Incorporate additional spices like cumin, paprika, or cayenne for a more complex flavor profile.

Some Tips on This La Loma Green Chili

1. Roast Your Own Chilies: For a deeper, smoky flavor, consider roasting fresh green chilies at home instead of using pre-chopped ones.

2. Adjust Spice Level: Tailor the heat by choosing milder or spicier varieties of green chili to suit your taste preferences.

3. Use Vegetable Broth: Substitute water with vegetable broth for a richer, more flavorful base.

4. Add Fresh Herbs: Stir in fresh cilantro or parsley at the end of cooking for a burst of freshness.

5. Incorporate Citrus: A splash of lime juice can enhance the overall flavor and add a tangy twist.

6. Experiment with Textures: Add diced potatoes or corn for extra texture and a heartier dish.

7. Thicken Naturally: If you prefer a natural thickener, use mashed beans instead of cornstarch.

8. Try Different Oils: Experiment with different oils like olive oil or avocado oil to change the flavor profile slightly.

9.Garnish Creatively: Top the chili with avocado slices, sour cream, or shredded cheese for added richness.

10. Meal Prep Friendly: Make a larger batch and freeze portions for quick, easy meals later.

How to Store and Reheat La Loma Green Chili

Store the La Loma Green Chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. To reheat, warm the chili in a saucepan over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw it in the refrigerator overnight before reheating. You can also microwave individual portions, stirring every minute to ensure even heating.

Common Queries on This La Loma Green Chili Recipe

Here, we’ve got you covered with some common questions about the la loma green chili  that people often ask.

What is the difference between green chili and chili verde?

Green chili typically refers to a sauce made with roasted green chilies, while chili verde is a stew-like dish often made with pork and green chili sauce.

How to make green chili thicker?

To thicken green chili, use a cornstarch slurry (mix cornstarch with cold water) or let it simmer longer to reduce and naturally thicken.

What is the best pepper for green chili?

Hatch green chilies are considered the best for green chili due to their unique flavor and heat balance.

What is green chili used for?

Green chili is used as a sauce for enchiladas, burritos, tacos, or as a dip, and can also be served over eggs or potatoes.

Can I make green chili spicier?

Yes, you can add hotter chilies like jalapeños or serranos to increase the heat level.

Is green chili gluten-free?

This recipe is gluten-free if you use cornstarch as the thickener instead of flour.

How long does green chili last in the fridge?

Green chili can last up to 4 days when stored in an airtight container in the refrigerator.

Can I freeze green chili?

Yes, green chili freezes well for up to 3 months in freezer-safe containers.

What can I serve with green chili?

Serve green chili with rice, tortillas, beans, or over grilled meats for a complete meal.

Can I make green chili without oil?

Yes, you can sauté the ingredients in a non-stick pan or use a small amount of broth instead of oil.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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