Chile Relleños with HERDEZ® Salsa Verde

Chiles Relleños, or “stuffed chiles,” take a little bit of preparation but are worth every minute. This family recipe has been passed down for generations, and it’s sure to become a family favorite in your home, too.


  • 1 pound

    beef roast

  • 2 tablespoons

    beef bouillon

  • 6 fresh

    poblano chiles

  • 1 medium

    onion, chopped

  • 1/2 clove

    garlic, minced

  • 1 tablespoon

    olive or vegetable oil

  • 1 cup

    HERDEZ® Salsa Casera

  • 1/4 cup

    chopped ripe olives

  • 1/3 cup

    golden raisins

  • 1/3 cup

    slivered almonds

  • 1 cup

    HERDEZ® Salsa Verde

  • 1/4 cup

    sour cream

Print Recipe



  1. Place meat in large saucepan or stockpot and add enough water to cover; stir in beef bouillon granules and bring water to boil. 

  2. Reduce heat, cover and simmer for 2 hours or until meat is tender. 

  3. Cut each pepper in half lengthwise then remove seeds and membranes. 

  4. In saucepan, cook peppers in boiling water for 5 minutes or until crisp-tender, drain well and set aside. 

  5. Remove cooked meat from pan and chop into small pieces and set aside. 

  6. Discard bouillon mixture from pan and dry interior. 

  7. Add oil to same pan and heat over medium heat. 

  8. Add onion and garlic and sauté for 5 minutes or until softened. 

  9. Add HERDEZ® Salsa Casera and simmer for 3-5 minutes. 

  10. Return meat to skillet and stir in olives, raisins and almonds. 

  11. Season meat mixture to taste with salt. 

  12. Spoon meat filling into pepper halves and place peppers on lightly oiled baking pan. 

  13. Bake at 400°F for 10-15 minutes or until warmed through. 

  14. In blender or food processor, combine HERDEZ® Salsa Verde and sour cream. 

  15. Drizzle sauce over prepared peppers and serve.


HERDEZ® Salsa Verde

Mexico’s favorite, and the No. 1 selling Salsa Verde in America.

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