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Slow Cooker Green Chicken Chili

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white...

Author: Rhoda Boone

Pork Chile Verde with Red Chile Salsa

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...

Author: Jeanne Kelley

Salsa de Tomatillo con Chipotle

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Author: Zarela Martinez

Chicken Tamales with Tomatillo Cilantro Sauce

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...

Author: Lourdes Castro

Teotitlan Style Black Mole

(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...

Author: Zarela Martinez

Layered Chicken Enchiladas with Tomatillo Cilantro Sauce

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Tomatillo Salsa with Serranos

This is a spicy yet balanced salsa for green sauce lovers.

Author: Rhoda Boone

Green Pipiân Mole with Chicken

Author: Sergio Remolina

Grilled Skirt Steaks with Tomatillos Two Ways

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...

Author: Ian Knauer

Crudités With Grilled Green Goddess Dip

When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.

Author: Eric Werner

Roasted Apple and Tomatillo Salsa

Author: Marcela Valladolid

Mole Poblano

Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...

Author: Sergio Remolina

Mole Coloradito

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

Salsa Verde o Roja Cruda

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Author: Rick Martinez

Toasted Chile de Árbol and Tomatillo Salsa

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Mojo Verde

Author: Norman Van Aken

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...

Author: Cecilia Hae-Jin Lee

Creamy Salsa Verde

Author: Lourdes Castro

Fish Taco Platter

Author: Bruce Aidells

Meatball Frittata with Mozzarella and Tomatoes

There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...

Author: Sara Dickerman

Sunny Side Burger with Salsa Verde

What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Author: Jason Mann

Pozole Verde Con Hongos

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Author: Pati Jinich