Chili Verde Potatoes


  • 2-1/2 pounds (about 12) Roma tomatoes, cored
  • 2 pounds white onions, peeled and halved
  • 1/4 pound Hatch green chilis (use less for milder chile)
  • 2 Jalapeño peppers, halved, seeds removed
  • 2 pounds boneless pork loin, cut in 1/2" cubes
  • 2 tablespoons oil
  • 4 ounces unsalted butter
  • 2 tablespoons garlic, minced
  • 3/4 cup all-purpose flour
  • 5-6 cups water
  • 2 tablespoons paprika
  • 1 tablespoon Ancho chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons chipotle chili powder
  • 1 tablespoon ground black pepper, or to taste
  • 2 teaspoons Kosher salt, or to taste

Pico de Gallo Ingredients

  • 2 cups diced Roma tomatoes
  • 1 cup dice red onion
  • ½ cup seeded and diced Jalapeño peppers
  • ¼ cup roughly chopped cilantro
  • ¼ cup lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 pinch Kosher salt

Flour Tortilla Strips Ingredients

  • 4 – 10" flour tortillas
  • 2 cups vegetable oil or as needed
  • 2 teaspoons Kosher salt or to taste

9 Idaho Potato Tots (1 Serving)

Oil for Frying


Colorado Chile Verde Directions:

  1. Grill tomatoes, onions, Hatch chilis and jalapenos over open flame, turning until lightly charred. Cool. Dice into 1/4-inch pieces. Set aside.
  2. In a large pot, brown pork in oil. Remove and set aside. Reduce heat to low; melt butter then add garlic, and cook 1 minute. Stir in flour and cook until golden brown with a nutty aroma. Add water and stir to make a lightly thickened sauce.
  3. Add vegetables and pork. Stir in paprika, chili powders, cumin and salt and pepper to taste.
  4. Reduce heat and simmer partially covered about 1 hour, stirring frequently to prevent sticking on bottom of pan. Cook to desired thickness and consistency. Taste and adjust season as desired.

Pico de Gallo Directions

  1. Stir all ingredients in a bowl. Refrigerate until ready to serve.

Tortilla Strips Directions

  1. Heat oil in a large pot to 350˚F, or us deep fryer.
  2. Cut tortillas in half then 1/4-inch wide julienne strips.
  3. Fry strips in small batches until a light golden brown.
  4. Drain on paper towel. Salt lightly.

To Plate One Serving

  • 9 Idaho Potato Tots
  • Oil for frying
  • 1 cup Colorado Chile Verde
  • ¼ cup shredded cheddar cheese
  • ¼ cup shredded Muenster cheese
  • 1 tablespoon Pico de Gallo
  • Tortilla Strips
  1. Fry tots in 350˚F oil until golden brown, or bake as package directs.
  2. Remove from oil and place in serving dish.
  3. Pour Colorado Chile Verde over tots. Top with cheeses, 1-2 tablespoons Pico de Gallo and about 1/2 cup crispy tortilla strips. Serve warm.
Print Recipe

Steve Daniher
The Lobby
Denver CO

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