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

This authentic Mexican Chile Verde recipe is loaded with tender cubes of seared pork butt simmered in a flavorful verde sauce ...

In this week’s Basin Bites, we visited Gorditas Don Elver, a restaurant in Midland that serves up authentic gorditas that ...

On June 11, from 5 p.m. to 8 p.m., the Downtown Shreveport Artwalk returns with great art, yummy food, fun live demos, and ...

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 ...

You don't have to be a regular to enjoy a Cheers-like, "welcome to Moe's!" greeting every time you enter. But if you are a regular, there's a good chance you have a go-to order and you rarely deviate ...

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.

Hot Chili has unveiled a potential district-scale copper-gold porphyry cluster at its La Verde discovery in Chile, which is ...

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 ...

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.

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.