Chicken Chile Verde

I adapted this dish—quick, easy, and the perfect warm-you-up meal— from one of my favorite recipes on Serious Eats. That recipe uses fish sauce, which is pretty much a no-no for those of us on a low-sodium diet, but a tablespoon of coconut aminos makes a nice substitution. The original recipe was made with pork shoulder, and you can easily swap out the chicken thighs here with two pounds of pork shoulder, cut into 2-inch chunks.