This homemade Mexican chili Verde recipe had just 5 ingredients! Sear chunks of pork butt and then simmer in tomatillo salsa and broth until the meat is falling apart fork tender.
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.
Talk about unassuming. The cheesecakes at Bertha's Café may not make an appearance on the in-house menu, but their taste is anything but bashful. After years of supplying the delicious indulgence ...