Nothing is better on a frozen day than some chili. But sometimes I eat so much chili in the winter that I get bored with it (I know, crazy, right?). But that doesn’t mean I’m going to stop eating chili; it just means I’m going to change up the color and make some delicious chili verde. What makes this chili verde so good? Start with a lot of fresh, tart tomatillos — so the end product is nice and tangy. To balance that out, throw in some rich, meaty, slow-roasted carnitas. Once it’s done, top it with a bit of sour cream, and I guarantee it’ll be one of the best chilis you’ve ever had.