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Mexican flavors will make this chicken casserole a family favorite.
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Tomatillo salsa and green chilies lend fresh, green flavor to this version of chili verde that's made hearty with tender chicken thighs and white kidney beans.
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Cherry tomatoes, combined with hot chiles, onion, cilantro, and mint make a zesty and flavorful fresh salsa perfect for your next Mexican fiesta!
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.