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

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

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.

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.