There aren’t many things that can beat a big pot of pork chile verde simmering on the stove. It fills the house with the kind of aroma that makes you hungry long before it’s ready.

Made with pork shoulder, roasted tomatillos, poblano and jalapeno peppers, Pork Chile Verde is hearty, New Mexican comfort food. When it all comes together, the result is melt-in-your-mouth pork coated in the most delicious green chile sauce you can imagine.

Pork Chile Verde

It does take a little time, but that’s part of the beauty of chile verde. This is a recipe that rewards patience. It’s the kind of dish you make when you want your house to smell incredible all afternoon. Most of the time is hands-off, while the pork simmers in a broth infused with onions, garlic, cumin, and oregano until it’s fork-tender.

Towards the end of that simmering time, you’ll pop the tomatillos and peppers under the broiler to bring out their smoky, slightly sweet flavors. Toss those roasted vegetables into the blender along with the cilantro, and turn it into the chile verde sauce that is going to transform that tender pork.

Chile Verde Pork

You’ll need the following ingredients to make this recipe:

• 4 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large yellow onion
• 6 cloves garlic 
• 2 teaspoons ground
• 2 teaspoons dried oregano
• 3 cups water
• 1 tablespoon chicken base
• 2 pounds fresh tomatillos 
• 4 fresh poblano chiles 
• 2 fresh jalapeno peppers 
• ½ bunch fresh cilantro

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How cool is it that this quick chicken recipe is the easiest chicken we make, and it is also some of the tastiest chicken we make? Seasoned with plenty of terrific flavors and quickly cooked in any number of ways, this chicken is the weeknight main dish that the whole family enjoys.

The Fastest Way to Cook Chicken

You only need a few minutes to get this chicken ready to cook and you’ll be sitting down to eat just ten minutes later. The chicken is great on its own with a side of raw vegetables and ranch dip. It can also be sliced thin for sandwiches, or chopped bite-size for soups, salads, or pasta.

I’ve been making this chicken probably every other week for over 5 years now. And yes, it’s taken that long for me to share it here on the website.

The recipe is another favorite from The Weeknight Dinner Cookbook. However, I use the chicken in so many other recipes, I decided it was past time to share the original here.

Why make this chicken?

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This garlicky, orange shrimp packs a whole lot of awesome flavor with little more than some orange juice, fresh garlic, and a dash of spices.

Orange Shrimp

Orange garlic shrimp has been one of our favorite shrimp recipes for so long; I went years without making a different shrimp dish after I made it the first time about 15 years ago.

It seemed as if, whenever I bought shrimp, planning to try a new recipe, I would change my mind at the last minute and make this orange shrimp instead. It really is fantastic, and my entire family loves it. When they were younger, my kids would literally jump up and down with excitement when they saw this for dinner.

Served over this rice pilaf or with lemon butter pasta, this is a meal that we all enjoy. The shrimp also makes a mouthwatering appetizer, and I’ll admit it is the reason I haven’t ordered shrimp from a restaurant in years.

In the years since I first shared this here on the blog, I’ve learned to appreciate shrimp in countless other ways as well. However, we still return to this family favorite several times a year.

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Pizza and salad might sound like total opposites, one’s cheesy, gooey, and indulgent, while the other is light, crisp, and refreshing. But put them together? You’ve got the best of both worlds in one bowl.

My love for big green salads has no limits, and I’ve been known to transform all kinds of comfort food into my kind of salad. I’m laughably known for my Fritos-Every-Day-Diet, as corn chips are my salad topping of choice most days.

Street tacos meet the Big Green Salad in this Carnitas Salad Bowl that I can’t get enough of lately. Crunchy lettuce is layered with juicy carnitas, tomatoes, avocado, onions, corn, beans, and cheese, then topped with a squeeze of lime. While I’m a huge fan of homemade salad dressings, this salad is so flavorful I just squeeze a lime over the top and finish with a sprinkling of salt and pepper.

This BLT Salad is fully loaded with crunchy romaine lettuce, sweet tomatoes and fresh corn, salty bacon, rich and creamy avocado slices, cubed cheddar cheese, crunchy croutons, and the perfect ranch dressing.

BBQ chicken salad with sweet potato fries has become one of my favorite lunches over the past couple of years. This is a cold garden salad tossed with warm and saucy barbecue chicken, then topped with crisp, hot sweet potato fries.

All the awesomeness of the popular grinder sandwich is tossed into this salad with crunchy greens, juicy tomatoes, and a medley of meats and cheeses. Then it’s drizzled with a delicious creamy dressing to make this Italian grinder salad.

Pizza Salad

Fresh garden salad is topped with warm and cheesy pizza “croutons” for a fun and totally satisfying twist on pizza night. It’s playful, delicious, and as much fun to eat as

This pasta feels like spring or summer in a bowl. It’s light and lemony with a great balance of flavors. The lemon cuts through the creaminess, the salmon brings that slightly smoky depth, and the pine nuts add just the right crunch.

Smoked Salmon Pasta

I’ve fallen in love with the ease of dishes made with smoked salmon. The huge boost of flavor the salmon adds to the meal is wonderful, but best of all, the cooking time is minimal.

The sauce comes together in minutes with simple ingredients, just a splash of cream, plenty of lemon juice and zest, and a good amount of Parmesan to tie it all together. Toss in the pasta, sprinkle over some buttery pine nuts, and fold in silky ribbons of smoked salmon at the end.

This meal came together quickly for a weekend lunch. My husband really enjoyed this, despite the fact that pasta is not one of his favorite foods. My sons and I loved it as well. This recipe is a definite keeper.

Salmon Pasta

Salmon and I haven’t always had a great relationship, but over the past 10 years or so, I’ve grown to love this fish. There are near-endless ways to prepare it, and I can’t get enough of it lately.

Spicy, sweet, and slightly tangy glazed salmon with broccoli has been a family favorite for a long time. One delightfully simple sauce does double duty as a marinade for the fish and a flavor booster for the fresh broccoli.

This brown sugar salmon uses the air fryer to cook a piece of salmon to seasoned and subtly sweet perfection in mere minutes.

With flavorful salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian salmon salad is a showstopper. This is a salad to get very excited for – just ask my friends and family. I’ve been talking about it for months

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