green chilies
Also known as: Chopped Green Chilis, can of green chilies
Mild, roasted green chilies -- typically Anaheim or a similar variety -- canned diced or whole, adding a gentle chile flavor with very little heat. Because they're already roasted and peeled, they save the step of charring and skinning fresh chilies, at the cost of a softer texture and a slightly tangy, canned edge.
Buying guidance
Diced and whole are the two common forms -- whole chilies can be cut to whatever size is needed, while diced is more convenient but slightly softer from being pre-cut and canned. Check the label for mild versus hot, since some brands sell both under similar-looking packaging and heat level isn't otherwise obvious from the can.
Substitutions
- Fresh poblano pepper, roasted, peeled, and diced -- brighter flavor and firmer texture, more effort.
- Fresh or canned Hatch green chile -- similar mild heat, more distinct regional flavor.
- Jalapeno, seeded and diced -- noticeably hotter, so use less and taste as it's added.
Tips & common mistakes
Whole and diced aren't a straight swap in a recipe written for one or the other -- chopping whole chilies by hand yields larger, chunkier pieces than the fine dice that comes canned, which changes the texture of the finished dish. Since they're already fully cooked, stirring them in only partway through a long simmer, rather than at the start, keeps more of their flavor from cooking away to nothing by the time it's done.
Storage
Once opened, transfer leftover chilies and their liquid to a separate container rather than leaving them in the can -- they'll keep about a week refrigerated that way.