Grandma’s Chili Verde & Spanish Rice

There’s something truly special about a meal that carries generations of tradition, and this classic combination of chili verde and Spanish rice is exactly that. It’s warm, hearty, deeply flavorful, and made with the kind of loving care that only a grandma’s recipe can capture. Slow-simmered pork becomes tender and rich as it cooks in a bright, aromatic green chile sauce, while the Spanish rice turns out fluffy, savory, and gently seasoned—the perfect pairing on a comforting plate.

The chili verde begins with browned pork, which lays the foundation for flavor. Roasted tomatillos bring a tangy brightness, roasted green chiles lend depth and gentle heat, and a bit of cilantro rounds everything out with fresh herbal notes. The addition of chopped Roma tomatoes is that old-school touch that gives the verde extra body and warmth—just like grandma always did. As the pot simmers, the pork becomes fall-apart tender and the sauce thickens into something wonderfully rustic.

The Spanish rice is every bit as nostalgic. Toasting the grains in oil creates that essential nutty aroma, while onions, tomato, and simple spices infuse each spoonful with comforting flavor. When cooked low and slow, the rice becomes perfectly fluffy, tender, and ready to soak up the chile verde sauce.

Served together with warm tortillas, this meal is the definition of home. It’s simple, satisfying, and full of heart—just the way grandma intended.

Servings: 6
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 2 hours 10 minutes

Ingredients

For Grandma’s Chili Verde:

• 2–3 lbs pork shoulder, cut into chunks
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tbsp oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 lb tomatillos, husked and rinsed
• 4–6 roasted green chiles (Hatch, Anaheim, or poblanos), chopped
• 1 jalapeño (optional, for heat)
• 1 tsp cumin
• 1 tsp oregano
• 1 cup cilantro
• 2 cups chicken broth
• 1–2 Roma tomatoes, chopped

For Grandma’s Spanish Rice:

• 1½ cups long-grain white rice
• 3 tbsp oil
• 1/2 onion, diced
• 1 tomato, diced (or 1/4 cup tomato sauce)
• 2½ cups chicken broth
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder

Instructions:

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