Chile verde is a Mexican pork chili with tender meat in a spicy green broth. Make this recipe today for a fantastic pork verde tonight! Ingredients ▢ 1 1/2 lbs boneless pork shoulder cut into 1-2-inch cubes (See Note 1) ▢ 1 tbsp ground cumin ▢ 1 tsp salt ▢ 1 tsp black pepper ▢ […]
Ingredients Ingredient Checklist 4 medium tomatillos, husked, rinsed, and coarsely chopped (8 ounces) ¼ cup chopped fresh cilantro 1 medium fresh jalapeño pepper, seeded and finely chopped (see Tip) 1 clove garlic, minced ¼ teaspoon salt, divided 1 (1 1/4 to 1 1/2 pound) beef flank steak, 1 inch thick 1 teaspoon chili powder ¼ […]
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 […]
Ingredients 1 cup boiling water 1 dried guajillo chile, stemmed 3 tablespoons chopped fresh oregano, divided 2 tablespoons fresh lime juice, divided 1 tablespoon olive oil 1 1/2 teaspoons ground cumin, divided 8 garlic cloves, divided 1 (1-pound) skirt steak, trimmed 1/2 cup sliced onion 8 ounces tomatillos, husks removed Cooking spray 1 teaspoon kosher […]
INGREDIENTS 2 lb. boneless, skinless chicken thighs Kosher salt Freshly ground black pepper 1 tbsp. canola oil 1 small onion, chopped 1 poblano pepper, chopped 3 garlic cloves, chopped 2 tbsp. tomato paste 1 tbsp. chili powder 1 1/2 tsp. ground cumin 1 tsp. dried oregano 2 (10-ounce) cans diced tomatoes with mild green chiles […]
Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multicolored cherry tomatoes, which add very few calories. Ingredients 1 cup boiling water 1 dried guajillo chile, stemmed 3 tablespoons chopped fresh oregano, divided 2 tablespoons fresh lime juice, divided 1 tablespoon […]
Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly chewy hominy will hold up during the long simmer while the onion and poblano pepper release their flavor into the stock and […]
Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly chewy hominy will hold up during the long simmer while the onion and poblano pepper release their flavor into the stock and […]
Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multicolored cherry tomatoes, which add very few calories. Ingredients 1 cup boiling water 1 dried guajillo chile, stemmed 3 tablespoons chopped fresh oregano, divided 2 tablespoons fresh lime juice, divided 1 tablespoon […]
Roasted potatoes go well with the fish. Toss 6 cups quartered red potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange potato mixture in an even layer on a baking sheet, and bake at 400° for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley. […]