It’s not hard to make your own salsa verde, with fresher flavor and much less sodium than jarred versions: Simply blacken tomatillos, chiles, and onions; then blend. Ingredients 1/3 cup garlic cloves 1 tablespoon canola oil 2 pounds tomatillos, husks removed 2 poblano chiles, stemmed and seeded 1 medium onion, quartered 1/2 cup chopped fresh […]
The key to this dish is to brown the chicken before it goes into the slow cooker. (See “The Art of Browning,” below.) Ingredients 3 carrots or celery ribs 5 pounds chicken leg quarters 2 tablespoons chopped fresh rosemary 2 teaspoons pimentón (sweet smoked chicken leg quarters 2 1/2 teaspoons kosher salt, divided 1 1/4 […]