Crispin Schroeder, a pastor and musician who lives on the north shore, grew up in far west Texas near the New Mexico border. His very favorite kind of chili? The ...

Chili verde is a traditional Mexican dish typically made with either pork or chicken stewed in a green chili sauce. Most recipes start with green chiles, tomatillos, limes, cilantro and garlic ...

Once vegetables are steamed, remove and discard garlic and chile peels. Transfer peeled garlic, 1 peeled chile, tomatillos, onion, and any accumulated juices to a blender; add cilantro and ...

Preheat oven to 400° F. Toss the poblanos in 1 Tbsp of olive oil and arrange in one layer on a baking sheet. Roast in oven for about 15 minutes, or until the skin of the peppers is blistered and, in ...

Directions Preheat Oven to 400°F; Coat Anaheim chiles with 1 tbsp. oil; Roast until skin blisters, about 20 mins; Cool, then stem, seed, and chop the chilies.

Ingredients: 2lb of pork, dice in cubes; 7 tomatillos, husked and rinsed ; 12 Chile Pasilla Peppers; Directions: Fried the pork in a pan with some oil and salt.

2 Tbls. vegetable oil; 1 small white onion, diced; 1 jalapeño, seeded and minced, or more to taste; 4 garlic cloves, minced; 3 cups chicken stock; 2 14-ounce cans cannellini beans, rinsed and drained ...

Pork in chili verde is a staple in many Mexican households, where it's known as puerco en salsa verde. The dish is also a ...