15 Delicious Mexican Winter Dinner Recipes You’ll Crave

Mexican cuisine is bursting with warmth, bold spices, and soul-soothing flavors—making it perfect for cold winter nights. From rich stews and slow-braised meats to hearty casseroles and comforting soups, these dishes bring vibrant colors and comforting aromas to the table.

Using staples like chili peppers, beans, corn, tomatoes, and warming spices, Mexican dinners are not only flavorful but also deeply nourishing.

Many traditional recipes are naturally filling and designed to feed a crowd, making them ideal for family gatherings, cozy nights in, or festive occasions during the winter months.

These 15 recipes highlight the best of Mexican comfort food—each one bringing a balance of spice, warmth, and comfort to help you savor the chilly season.

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1. Mexican Beef & Chipotle Stew

Description: Smoky, spicy, and hearty, this stew warms you from the inside out.

Ingredients:

• 2 lbs beef chuck, cubed
• 2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo, chopped
• 1 tbsp adobo sauce
• 1 can diced tomatoes
• 4 cups beef stock
• 2 carrots, sliced
• 2 potatoes, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste

Instructions:

1. Brown beef cubes in oil, set aside.
2. Sauté onion and garlic until fragrant, stir in chipotle and adobo sauce.
3. Add tomatoes, stock, beef, carrots, potatoes, and spices.
4. Simmer 2 hours until beef is tender.

Twist: Finish with fresh lime juice and cilantro for brightness.

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2. Pozole Rojo (Hominy & Pork Stew)

Description: A traditional Mexican stew with pork, hominy, and red chili broth.

Ingredients:

• 2 lbs pork shoulder, cubed
• 6 cups chicken stock
• 1 can hominy, drained
• 3 dried guajillo chilies, soaked & blended
• 1 onion, quartered
• 4 cloves garlic
• 1 tsp oregano
• 1 bay leaf
• Salt & pepper, to taste

Instructions:

1. Boil pork with onion, garlic, bay leaf until tender (about 1.5 hours).
2. Blend chilies with some broth to make chili paste.
3. Add chili paste and hominy to the pot, simmer 30 minutes.
4. Season and serve with shredded cabbage, radish, and lime.

Twist: Add shredded chicken for extra protein.

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3. Mexican Chicken Tortilla Soup

Description: A cozy soup layered with spicy broth, chicken, and crispy tortillas.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 4 cups chicken stock
• 2 cups shredded chicken
• 1 can diced tomatoes
• 1 cup corn
• 1 lime, juiced
• Tortilla strips, avocado, cilantro for topping

Instructions:

1. Heat oil, sauté onion, garlic, jalapeño. Stir in spices.
2. Add stock, chicken, tomatoes, corn. Simmer 20 minutes.
3. Stir in lime juice before serving.
4. Garnish with tortilla strips, avocado, cilantro.

Twist: Add roasted poblano peppers for smoky depth.

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4. Tamale Pie with Buttery Cornbread Topping

Description: A casserole-style dish that combines chili flavors with cornbread crust.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 1 bell pepper, diced
• 1 can black beans
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup shredded cheddar cheese
• 1 box cornbread mix (plus required ingredients)

Instructions:

1. Cook beef with onion and pepper until browned.
2. Stir in beans, tomatoes, and spices. Transfer to baking dish.
3. Top with cheese, then cornbread batter.
4. Bake at 375°F (190°C) for 25–30 minutes.

Twist: Add jalapeños to the cornbread for heat.

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5. Enchiladas Suizas (Swiss-Style Enchiladas)

Description: Creamy, cheesy chicken enchiladas baked in a tomatillo sauce.

Ingredients:

• 8 corn tortillas
• 2 cups shredded chicken
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup tomatillo salsa (salsa verde)
• 1 onion, chopped
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Sauté onion in oil until soft. Stir in chicken and salsa verde.
2. Fill tortillas with chicken mixture, roll, and place in dish.
3. Cover with sour cream and cheese.
4. Bake at 350°F (175°C) for 20 minutes until bubbly.

Twist: Add spinach inside the enchiladas for extra greens.

6. Caldo de Res (Mexican Beef Soup)

Description: A rustic, hearty beef and vegetable soup that warms the soul.

Ingredients:

• 2 lbs beef shank (with bone)
• 8 cups water
• 2 ears corn, cut into chunks
• 2 carrots, cut into sticks
• 2 potatoes, quartered
• 1 zucchini, chopped
• 1 onion, halved
• 2 cloves garlic, smashed
• 1 tbsp salt
• Fresh cilantro & lime for garnish

Instructions:

1. Simmer beef, onion, garlic, and salt in water for 1.5–2 hours until tender.
2. Add carrots, corn, and potatoes; cook 20 minutes.
3. Stir in zucchini, simmer 10 minutes more.
4. Serve with cilantro and lime wedges.

Twist: Add chipotle for a smoky-spicy broth.

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7. Chiles Rellenos (Stuffed Poblano Peppers)

Description: Roasted poblanos filled with cheese, dipped in egg batter, and lightly fried.

Ingredients:

• 4 large poblano peppers
• 1 cup Oaxaca or mozzarella cheese, shredded
• 3 eggs, separated
• ½ cup flour
• 1 cup tomato sauce (for serving)
• Oil for frying
• Salt & pepper

Instructions:

1. Roast peppers until skin blisters; peel and remove seeds.
2. Stuff each with cheese.
3. Whip egg whites until stiff, fold in yolks.
4. Coat peppers in flour, then egg batter, fry until golden.
5. Serve with warm tomato sauce.

Twist: Fill with picadillo (beef + raisins + almonds) for a festive variation.

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8. Mexican Albondigas (Meatball Soup)

Description: A cozy soup with tender meatballs simmered in tomato broth with vegetables.

Ingredients:

• 1 lb ground beef
• ½ cup rice, uncooked
• 1 egg
• 1 tsp cumin
• 1 tsp oregano
• 6 cups chicken stock
• 1 can diced tomatoes
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 onion, diced
• 2 cloves garlic, minced

Instructions:

1. Mix beef, rice, egg, cumin, oregano, salt & pepper. Roll into meatballs.
2. Sauté onion and garlic, add stock and tomatoes. Bring to boil.
3. Drop in meatballs, carrots, and zucchini.
4. Simmer 30 minutes until meatballs are cooked through.

Twist: Add mint to the meatballs for a traditional Mexican touch.

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9. Chicken Mole Poblano

Description: Tender chicken simmered in a rich, complex sauce of chilies, chocolate, and spices.

Ingredients:

• 4 chicken thighs
• 2 ancho chilies, soaked
• 2 pasilla chilies, soaked
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tomato, roasted
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1 tsp cinnamon
• 2 cups chicken stock
• 2 tbsp vegetable oil

Instructions:

1. Blend chilies, tomato, onion, garlic, peanut butter, cocoa, and cinnamon into paste.
2. Heat oil, fry paste until fragrant.
3. Add stock, simmer 15 minutes.
4. Add chicken, cover, and cook until tender (30 minutes).

Twist: Sprinkle with sesame seeds before serving for authentic flair.

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10. Mexican Sweet Potato & Black Bean Chili

Description: A vegetarian chili full of hearty beans, sweet potatoes, and spices.

Ingredients:

• 2 sweet potatoes, diced
• 1 can black beans, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 3 cups vegetable stock
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 2 tbsp olive oil

Instructions:

1. Heat oil in pot, sauté onion and garlic until fragrant.
2. Add sweet potatoes, beans, tomatoes, stock, and spices.
3. Simmer 30 minutes until potatoes are tender.
4. Serve with avocado and cilantro.

Twist: Add roasted corn kernels for a smoky sweetness.

11. Birria de Res (Beef Birria Stew)

Description: A rich, slow-cooked beef stew in a smoky, spicy chili broth—perfect for tacos or on its own.

Ingredients:

• 3 lbs beef chuck roast
• 3 guajillo chilies, soaked & blended
• 2 ancho chilies, soaked & blended
• 1 onion, chopped
• 4 cloves garlic
• 1 tbsp apple cider vinegar
• 1 tsp oregano
• 1 tsp cumin
• 6 cups beef stock
• Salt & pepper, to taste

Instructions:

1. Blend chilies, onion, garlic, vinegar, and spices into a smooth sauce.
2. Brown beef, then pour chili sauce and stock over it.
3. Cover and simmer 3–4 hours until beef is fall-apart tender.
4. Serve in bowls with tortillas and onion-cilantro garnish.

Twist: Use the broth as a dip for crispy birria tacos.

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12. Mexican Chicken & Rice Casserole (Arroz con Pollo al Horno)

Description: A hearty oven-baked version of the classic arroz con pollo.

Ingredients:

• 2 cups rice, rinsed
• 4 chicken thighs
• 1 onion, diced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 3 cups chicken stock
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil

Instructions:

1. Brown chicken in oil, set aside.
2. Sauté onion and pepper until soft, add rice, tomatoes, and spices.
3. Stir in stock, then nestle chicken on top.
4. Cover with foil, bake at 375°F (190°C) for 45 minutes.

Twist: Add olives and capers for a Spanish-Mexican fusion.

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13. Sopa de Fideo (Mexican Noodle Soup)

Description: A comforting noodle soup made with thin pasta simmered in tomato broth.

Ingredients:

• 1 cup fideo noodles (or thin vermicelli)
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, blended into sauce
• 4 cups chicken stock
• 1 tsp cumin
• Salt & pepper, to taste

Instructions:

1. Heat oil in pot; toast noodles until golden.
2. Add onion and garlic, sauté briefly.
3. Stir in tomato sauce, then add stock and spices.
4. Simmer 15 minutes until noodles are tender.

Twist: Top with avocado slices and queso fresco.

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14. Mexican Stuffed Peppers with Rice & Beans

Description: Bell peppers filled with a hearty mixture of beans, rice, and spices, then baked with cheese.

Ingredients:

• 4 bell peppers, halved & seeded
• 1 cup cooked rice
• 1 can black beans
• 1 cup corn kernels
• 1 onion, diced
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp olive oil

Instructions:

1. Sauté onion in oil until soft. Stir in rice, beans, corn, and spices.
2. Stuff peppers with mixture, top with cheese.
3. Place in baking dish, cover with foil.
4. Bake at 375°F (190°C) for 30 minutes.

Twist: Drizzle with chipotle crema before serving.

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15. Mexican Pork Carnitas

Description: Slow-cooked pork, crispy on the outside, juicy inside—perfect for tacos, burritos, or rice bowls.

Ingredients:

• 3 lbs pork shoulder, cubed
• 1 onion, quartered
• 4 cloves garlic
• 1 orange, juiced
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp oregano
• 2 cups chicken stock
• Salt & pepper

Instructions:

1. Combine pork, onion, garlic, citrus juices, spices, and stock in a pot.
2. Simmer covered 2–3 hours until tender.
3. Shred pork, then broil 5 minutes until crispy edges form.
4. Serve in tacos, bowls, or on rice.

Twist: Add Coca-Cola to the braising liquid for caramelized sweetness.

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