Tender chicken roasted green chiles, and a bright tomatillo kick—this stew comes together fast with big payoff.

Tangy tomatillos, tender chicken, and bold green chile flavor come together in this super simple stew. It’s quick to make and ...

Season with salt to taste. About this recipe This pork chile verde recipe from Guy Fieri is chock-full of meltingly tender pork shoulder braised in a tomatillo and chile-infused broth. Fieri uses ...

This is not a leftover turkey recipe, but do not fret. While this recipe focuses on pork, the beauty of a chile verde is that you can use the recipe as a template and substitute in your favorite ...

Serve the chile verde with steamed rice, avocado and sour cream. Make Ahead: The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick.

We lay the foundation for a chili verde salsa by browning onions and poblano chilies in a skillet, then simmering the vegetables in cumin-spiked chicken broth. A portion of the liquid is pureed in ...

Season lightly with salt, pepper, and cumin. Sauté for 5 minutes. Add the salsa verde, beans, & Rotel. Bring to a boil, reduce to a simmer. Taste for salt and pepper and let simmer for 5 minutes.

Seven months later, Chili Verde opened in the Highland neighborhood in 2009. A kitchen fire in 2012 forced the family to close the original location, but it reopened at 2311 Federal Boulevard and ...

Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.