12 Spicy Pork Green Chile Delicious Recipes

Kickstart your culinary adventure with our sizzling selection of 12 Spicy Pork Green Chile Delicious Recipes! Perfect for those who love a little heat in their meals, these dishes blend the rich flavors of pork with the vibrant kick of green chiles. Whether you’re craving comfort food or something to spice up your weeknight dinners, we’ve got you covered. Dive in and discover your next favorite dish!

Slow Cooker Pork Green Chile Stew

Few things warm the soul quite like a hearty stew simmering away in the slow cooker, especially when it’s packed with the bold flavors of pork and green chile. I remember the first time I made this dish; it was a chilly autumn evening, and the aroma filling the kitchen was absolutely irresistible. Now, it’s a staple in my household, perfect for those days when you want something comforting yet hands-off.

Ingredients

• 2 lbs pork shoulder, cubed (I like to trim some fat but leave a bit for flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best here for their sweetness)
• 4 cloves garlic, minced (fresh is key—I avoid pre-minced for this recipe)
• 2 cups green chiles, roasted and chopped (Hatch chiles are my favorite for their heat and flavor)
• 4 cups chicken broth (homemade or low-sodium store-bought)
• 1 tsp cumin (toasted and ground fresh if possible)
• Salt to taste (I start with 1 tsp and adjust at the end)
• 1/2 cup cilantro, chopped (adds a fresh brightness right at the end)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed pork shoulder in batches, searing each side until golden brown, about 3 minutes per side. Don’t overcrowd the pan—this ensures a good sear.
3. Transfer the seared pork to the slow cooker, layering it evenly at the bottom.
4. In the same skillet, reduce the heat to medium and add the diced onion. Cook until translucent, about 5 minutes, scraping up any browned bits from the pork.
5. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
6. Stir in the chopped green chiles and cumin, cooking for another 2 minutes to blend the flavors.
7. Pour the mixture over the pork in the slow cooker, then add the chicken broth. The liquid should just cover the ingredients—adjust with more broth if needed.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork.
9. Stir in the chopped cilantro just before serving, reserving a little for garnish if you like.

After hours of slow cooking, the pork becomes melt-in-your-mouth tender, infused with the smoky heat of the green chiles and the earthy warmth of cumin. Serve it with a dollop of sour cream and a side of warm tortillas for a meal that’s as satisfying as it is simple to make.

New Mexico Style Pork Green Chile

Remember the first time I tried New Mexico Style Pork Green Chile at a small diner in Santa Fe, I was blown away by its rich, spicy, and slightly tangy flavor. It’s a dish that’s as comforting as it is vibrant, perfect for those days when you crave something hearty yet full of flavor.

Ingredients

• 2 lbs pork shoulder, cubed (I like to keep the pieces bite-sized for easier eating)
• 2 cups roasted green chiles, chopped (Hatch chiles are my favorite for their unique flavor)
• 1 large onion, diced (yellow onions work best for their sweetness)
• 3 cloves garlic, minced (fresh is always better, in my opinion)
• 2 tbsp vegetable oil (extra virgin olive oil can be used for a richer taste)
• 4 cups chicken broth (homemade broth adds depth, but store-bought is fine)
• 1 tsp ground cumin (toasted and ground cumin seeds elevate the dish)
• Salt to taste (I start with 1 tsp and adjust as needed)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed pork shoulder to the pot, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the chopped green chiles and ground cumin to the pot, stirring to combine with the pork and onions.
5. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer uncovered for 1.5 hours. Tip: Skim off any foam that rises to the top for a clearer broth.
6. After simmering, check the pork for tenderness. It should easily shred with a fork. If not, continue cooking for another 15-30 minutes.
7. Season with salt to taste, starting with 1 tsp and adjusting as needed. Tip: The flavors will concentrate as it cooks, so go easy on the salt at first.

This New Mexico Style Pork Green Chile is wonderfully tender with a broth that’s both spicy and slightly sweet. Serve it over steamed rice or with warm tortillas for a meal that’s sure to impress.

Pork Green Chile Enchiladas

Waking up to the aroma of slow-cooked pork green chile simmering on the stove is one of my favorite weekend rituals. There’s something about the combination of tender pork and spicy green chiles that feels like a warm hug, especially when wrapped up in soft tortillas and baked to perfection.

Ingredients

• 2 lbs pork shoulder, cubed (I like to trim some fat but leave a bit for flavor)
• 4 cups green chile sauce (homemade or your favorite store-bought brand)
• 12 corn tortillas (warming them up makes them more pliable)
• 2 cups shredded Monterey Jack cheese (because its meltiness is unbeatable)
• 1/2 cup sour cream (for that cool, creamy contrast)
• 1/4 cup chopped cilantro (fresh is always best)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat olive oil in a large skillet over medium-high heat, then add the cubed pork shoulder. Brown the pork on all sides, about 5 minutes total, for that deep flavor.
3. Reduce heat to low, pour in 3 cups of green chile sauce, and let it simmer uncovered for 1.5 hours, stirring occasionally, until the pork is fork-tender.
4. Warm the tortillas in a dry skillet for about 30 seconds each side to prevent cracking when rolling.
5. Spread a thin layer of the remaining green chile sauce on the bottom of a 9×13 inch baking dish.
6. Fill each tortilla with a generous amount of the pork mixture, roll tightly, and place seam side down in the dish.
7. Top the enchiladas with the rest of the green chile sauce and sprinkle with Monterey Jack cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.

After baking, these enchiladas emerge with a perfect balance of spicy, savory, and cheesy goodness. The pork is so tender it practically melts in your mouth, and the green chile sauce adds just the right amount of heat. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finish.

Green Chile Pork Tacos

Unbelievably, the first time I tried Green Chile Pork Tacos was at a tiny roadside stand in New Mexico, and I’ve been hooked ever since. There’s something about the tender pork mixed with the smoky heat of green chiles that just speaks to my soul, especially on a lazy weekend morning when I have the time to let the flavors really develop.

Ingredients

• 2 lbs pork shoulder, cubed (I find the fat marbling here adds incredible flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 cup roasted green chiles, chopped (I like to roast my own for that extra smokiness)
• 1/2 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp cumin (toasted and ground fresh if you’re feeling fancy)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 8 corn tortillas (warmed up, they’re the perfect vessel for this juicy filling)
• 1/4 cup cilantro, chopped (for that fresh pop at the end)
• 1 lime, cut into wedges (because a little acidity balances everything out)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed pork shoulder to the skillet, searing on all sides until golden brown, roughly 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the chopped green chiles, chicken broth, cumin, and salt, bringing the mixture to a simmer.
4. Reduce the heat to low, cover, and let it cook for 1.5 hours, or until the pork is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a splash more broth if needed.
5. Once the pork is tender, remove the lid and increase the heat to medium, letting the sauce reduce for about 10 minutes until slightly thickened. Tip: This step intensifies the flavors beautifully.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Serve the pork mixture on the warmed tortillas, garnished with chopped cilantro and a squeeze of lime juice.

Mmm, the result is a taco that’s bursting with flavor—tender pork that melts in your mouth, a sauce with just the right amount of kick, and the freshness of cilantro and lime. Try serving these with a side of pickled red onions for an extra layer of flavor and crunch.

Pork Green Chile Soup

Perfect for those chilly evenings when you’re craving something hearty yet not too heavy, this Pork Green Chile Soup has become a staple in my kitchen. It’s a dish that reminds me of my first trip to New Mexico, where the bold flavors of green chiles stole my heart.

Ingredients

• 1 lb pork shoulder, cubed (I find the marbling in shoulder adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 4 cloves garlic, minced (fresh is best here, no compromises)
• 2 cups roasted green chiles, chopped (I like a mix of mild and hot for depth)
• 4 cups chicken stock (homemade if you have it, but store-bought works in a pinch)
• 1 tsp ground cumin (toasted and ground myself for that extra punch)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed pork shoulder, browning on all sides, approximately 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Lower the heat to medium and add the diced onion, cooking until translucent, about 4 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
5. Add the chopped green chiles and cumin, stirring to combine, about 1 minute.
6. Pour in the chicken stock, bring to a boil, then reduce to a simmer for 30 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.

Comforting with a kick, this soup’s richness comes from the pork, while the green chiles offer a vibrant heat. Serve it with a dollop of sour cream and a side of warm tortillas for a meal that’s sure to warm you from the inside out.

Pork Green Chile Stuffed Peppers

My kitchen smells like a cozy New Mexico diner every time I whip up these Pork Green Chile Stuffed Peppers. It’s a dish that brings back memories of road trips and the simple joy of sharing a meal with loved ones.

Ingredients

• 4 large bell peppers, any color (I love the red ones for their sweetness)
• 1 lb ground pork (the fattier, the better for flavor)
• 1 cup cooked white rice (leftovers work perfectly here)
• 1 cup roasted green chiles, chopped (I always keep a stash in my freezer)
• 1/2 cup shredded Monterey Jack cheese (plus extra for topping)
• 1/4 cup chicken broth (homemade if you have it)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• Salt to taste (I use sea salt for everything)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared dish.
3. In a skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Drain excess fat if needed.
4. Add the cooked rice, green chiles, cumin, and chicken broth to the skillet. Stir to combine and cook for another 2 minutes.
5. Remove from heat and stir in the Monterey Jack cheese until melted and evenly distributed.
6. Spoon the pork mixture into the bell peppers, filling them to the top. Sprinkle additional cheese on top if desired.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
8. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Last night, the peppers were perfectly tender, and the filling was a delightful mix of spicy, cheesy, and savory. Try serving them with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Pork Green Chile Quesadillas

After a recent trip to New Mexico, I fell in love with the bold flavors of green chile, and I’ve been experimenting with ways to incorporate it into my meals at home. These Pork Green Chile Quesadillas are the perfect blend of spicy, cheesy, and comforting, making them a hit in my household.

Ingredients

• 1 lb pork shoulder, diced into small pieces (I find the fat adds incredible flavor)
• 2 cups roasted green chiles, chopped (I like to use Hatch chiles for their unique taste)
• 1 cup Monterey Jack cheese, shredded (sharp cheddar works too for a bolder flavor)
• 4 large flour tortillas (homemade or store-bought, but warm them up for extra pliability)
• 2 tbsp vegetable oil (I use avocado oil for its high smoke point)
• 1/2 tsp salt (adjust based on your preference, but don’t skimp!)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat 1 tbsp of oil in a large skillet over medium-high heat (about 350°F).
2. Add the diced pork to the skillet, seasoning with salt and pepper. Cook until the pork is browned on all sides, about 5-7 minutes.
3. Stir in the chopped green chiles and cook for another 2 minutes, allowing the flavors to meld.
4. Remove the pork and chile mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Heat the remaining oil in the skillet over medium heat. Place one tortilla in the skillet.
6. Sprinkle half of the cheese over the tortilla, then spread the pork and chile mixture evenly over the cheese.
7. Top with the remaining cheese and place another tortilla on top. Press down gently with a spatula.
8. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
9. Repeat with the remaining ingredients to make a second quesadilla.

You’ll love the crispy exterior giving way to the gooey, spicy filling inside. Serve these quesadillas with a dollop of sour cream or a side of avocado slices for a refreshing contrast.

Green Chile Pork Tamales

Back when I first moved to the Southwest, the aroma of green chile pork tamales wafting from a neighbor’s kitchen was my introduction to the soulful cooking of the region. Now, making these tamales has become a cherished weekend ritual in my home, blending the spicy kick of green chiles with the tender richness of pork.

Ingredients

• 4 cups masa harina – I’ve found that the brand matters here; look for one that’s freshly milled.
• 2 cups chicken broth – Homemade broth adds depth, but store-bought works in a pinch.
• 1 cup lard – Yes, lard! It’s traditional and gives the masa its signature fluffiness.
• 2 lbs pork shoulder, cubed – The fat marbling is key for juicy, flavorful meat.
• 2 cups roasted green chiles, chopped – I prefer Hatch chiles for their smoky sweetness.
• 1 tbsp cumin – Toasted and ground fresh, it makes all the difference.
• 1 tsp salt – Adjust based on your broth’s saltiness.
• Corn husks, soaked – Don’t skip soaking; it makes them pliable for wrapping.

Instructions

1. In a large pot, combine pork shoulder and enough water to cover. Bring to a boil, then simmer for 1.5 hours until the pork is fork-tender.
2. Shred the pork using two forks, then mix in the green chiles and cumin. Set aside.
3. Beat lard in a stand mixer until fluffy, about 3 minutes. Gradually add masa harina, alternating with chicken broth, until the dough is smooth and holds its shape.
4. Spread a thin layer of masa dough onto a soaked corn husk, leaving room at the edges. Spoon a generous amount of pork filling down the center.
5. Fold the husk to encase the filling, then tie with a strip of husk. Repeat with remaining husks and filling.
6. Steam tamales in a tamale pot for 1 hour. A tip: Keep the water level below the steamer to prevent soggy tamales.
7. Let tamales rest for 10 minutes before serving. They’re done when the masa pulls away from the husk easily.

How these tamales turn out is nothing short of magical—the masa is light yet satisfying, with the pork and chiles offering a perfect balance of heat and richness. Serve them with a dollop of crema and a side of pickled onions for an extra zing.

Pork Green Chile Nachos

Just when I think I’ve tried every possible nacho variation, Pork Green Chile Nachos come along and blow my mind. It’s the perfect blend of spicy, cheesy, and utterly indulgent, making it a hit at my last game night. Trust me, once you try these, there’s no going back to plain nachos.

Ingredients

• 1 lb pork shoulder, diced into small pieces (I find the fat content here adds incredible flavor)
• 2 cups green chile sauce (homemade if you have it, but a good quality store-bought works in a pinch)
• 1 bag (13 oz) tortilla chips (go for the thick ones; they hold up better under all the toppings)
• 2 cups shredded Monterey Jack cheese (because its meltiness is unmatched)
• 1/2 cup sour cream (for that cool, creamy contrast)
• 1/4 cup chopped cilantro (it adds a fresh pop that cuts through the richness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced pork shoulder to the skillet, spreading it out in an even layer. Let it sear undisturbed for 4 minutes to get a good crust.
3. Stir the pork, then continue cooking until all pieces are browned and cooked through, about 6 more minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
4. Pour in the green chile sauce, stirring to coat the pork evenly. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
5. Preheat your oven to 375°F (190°C) while the pork simmers.
6. Arrange tortilla chips in a single layer on a large baking sheet. Spoon the pork and green chile mixture evenly over the chips.
7. Sprinkle shredded Monterey Jack cheese over the top, covering all the chips and pork. Tip: For extra cheesy goodness, add a second layer of chips and toppings.
8. Bake in the preheated oven for 7-10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after 5 minutes to prevent burning.
9. Remove from oven and immediately dollop with sour cream and sprinkle with chopped cilantro.

Rich in flavor with a perfect balance of spicy and creamy, these nachos are a crowd-pleaser. Serve them straight from the baking sheet for a fun, communal eating experience, or plate them up with extra sour cream and cilantro on the side for garnish.

Pork Green Chile Pizza

Unbelievable as it may seem, I stumbled upon the idea for this Pork Green Chile Pizza during a late-night fridge raid, combining leftover pulled pork with some roasted green chiles. It was a match made in heaven, and now it’s a staple in my kitchen.

Ingredients

• 1 pre-made pizza dough (I love the convenience, but homemade is divine if you have the time)
• 1/2 cup pulled pork (leftovers work perfectly here)
• 1/4 cup roasted green chiles, chopped (I prefer Hatch for their smoky flavor)
• 1 cup shredded mozzarella cheese (because what’s pizza without cheese?)
• 2 tbsp extra virgin olive oil (my go-to for brushing the crust)
• 1/4 cup red onion, thinly sliced (for a bit of crunch and color)
• 1 tsp garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. I like mine thin and crispy.
3. Brush the dough with extra virgin olive oil, then sprinkle garlic powder evenly over the surface.
4. Layer the pulled pork, roasted green chiles, and red onion on the dough. Tip: Distribute the toppings evenly to ensure every bite is flavorful.
5. Top with shredded mozzarella cheese. Tip: A little extra cheese never hurt anybody.
6. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after the 10-minute mark to avoid over-browning.

Finally, the moment of truth. The Pork Green Chile Pizza comes out with a perfectly crispy crust, smoky from the chiles, and tender from the pork. Serve it with a side of sour cream or a crisp salad to cut through the richness.

Green Chile Pork Burgers

Remember those summer barbecues where the smell of grilled meat would make your mouth water from blocks away? That’s the vibe I’m channeling with these Green Chile Pork Burgers. They’re a twist on the classic burger, packed with flavor and just the right amount of heat to make your taste buds dance.

Ingredients

• 1 lb ground pork (I find the 80/20 blend works best for juicy burgers)
• 1/2 cup diced green chiles (I like using Hatch chiles for their unique flavor)
• 1 tbsp minced garlic (freshly minced makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly cracked, please)
• 4 burger buns (toasted lightly for that perfect crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. In a large mixing bowl, combine the ground pork, diced green chiles, minced garlic, ground cumin, salt, and black pepper. Mix gently with your hands until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Pro tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat the olive oil in a skillet over medium-high heat until shimmering, about 2 minutes. Alternatively, preheat your grill to 375°F for that smoky flavor.
4. Cook the patties for about 4 minutes on each side, or until the internal temperature reaches 160°F. Resist the urge to press down on them—you’ll squeeze out all those delicious juices.
5. Toast the burger buns lightly on the grill or in the skillet for about 1 minute per side, just until they’re golden and crisp.
6. Assemble the burgers by placing each patty on a bun. Add your favorite toppings, though I recommend keeping it simple to let the green chile pork shine.

These burgers are incredibly juicy with a subtle heat that builds with each bite. Try serving them with a side of sweet potato fries for a delightful contrast in flavors and textures.

Pork Green Chile Mac and Cheese

Unbelievably creamy with just the right kick, this Pork Green Chile Mac and Cheese is my go-to comfort dish when I’m craving something hearty yet slightly spicy. It’s a twist on the classic mac and cheese that I stumbled upon during a weekend experiment, and now it’s a family favorite.

Ingredients

• 1 lb elbow macaroni (I always go for the elbow kind for that perfect cheese cling)
• 2 cups shredded sharp cheddar cheese (the sharper, the better in my book)
• 1 cup diced cooked pork (leftover pulled pork works wonders here)
• 1/2 cup chopped green chiles (I use canned for convenience, but fresh roasted adds a smoky depth)
• 2 cups whole milk (skim just doesn’t give the same creaminess)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 3 tbsp all-purpose flour (for that roux base)
• 1/2 tsp salt (adjust based on your pork’s seasoning)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This ensures your mac and cheese doesn’t stick and cleans up easier.
2. Cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside. Tip: Salt your pasta water like the sea for flavor from the inside out.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste, stirring constantly.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes. Tip: Keep the heat medium to avoid scorching your sauce.
5. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Add the salt and pepper.
6. Fold in the cooked macaroni, diced pork, and green chiles until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and slightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.

Every bite of this dish is a creamy, cheesy delight with just the right amount of heat from the green chiles. Serve it with a side of crusty bread to sop up any extra cheese sauce, or top with extra green chiles for those who love an extra kick.

Conclusion

Liven up your meal rotation with these 12 Spicy Pork Green Chile recipes, each offering a unique twist on this flavorful dish. Whether you’re craving something smoky, sweet, or extra spicy, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.