This chili is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour.
'chile verde' on Serious Eats
This green chile is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper Jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.
A 30-minute green chili made with turkey, white beans, and green chilies.
The secret to this quick, easy weeknight chile verde recipe is using ground pork instead of pork shoulder. It comes together in under an hour. Use the broiler to char the tomatillos and roast the garlic to create the sweet, smokey base.
We all know chili: thick, rich, spicy, meaty, complex, and red, right? But what about green chili, that equally complex, fresher, porkier cousin common to many Southwestern states? Is it possible to make without fresh Hatch chilies from New Mexico?