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Chorizo Green Chile Stuffing

Can you believe it? Thanksgiving is upon us already…

A time of year to reflect and be grateful, a time of year to gather together as family and friends, and now a time of year to spice up that stuffing a little bit.

For New Mexico natives, you’re going to need something to spice up the traditional Thanksgiving meal - and this Chorizo Green Chile Stuffing will do just that!


Recipe modified from Food Network



  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • Kosher salt
  • 1 pound bulk chorizo
  • 3 cloves garlic, finely chopped
  • 10 fresh sage leaves, finely chopped
  • 3 sprigs rosemary, leaves finely chopped
  • 10 cups 1-inch cubes stale cornbread (about 2 pounds)
  • 1 Bag Frozen New Mexico Green Chile, peeled and diced
  • 3 to 4 cups chicken stock



  1. Preheat the oven to 350 degrees F
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes.
  4. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes.
  5. Stir in the garlic and cook 1 to 2 more minutes.
  6. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
  7. Combine the cornbread, New Mexico Chile and chorizo mixture in a large bowl.
  8. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed.
  9. Season with salt.
  10. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.


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  • “1 Bag Frozen New Mexico Green Chile, peeled and diced”
    Will you please provide a measurement of some sort. This hot link only sells 10 and 20lb bags which I’m confident is too much for the recipe

  • Chilie stuffing

    Jerry Griego

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