Grandma’s Chili Verde & Spanish Rice

Instructions:

1. Make the Chili Verde:

1. Season the pork with salt and pepper, then brown it in oil over medium-high heat.
2. Add the onion and garlic; sauté until softened.
3. Roast the tomatillos and jalapeño in a skillet or under the broiler until blistered.
4. Blend the roasted tomatillos, jalapeño, cilantro, cumin, oregano, and 1 cup of chicken broth until smooth.
5. Pour the green sauce over the pork. Add the chopped roasted green chiles and the remaining broth.
6. Stir in the chopped tomatoes.
7. Simmer for about 1½ hours, or until the pork is very tender and the sauce has thickened.

2. Make the Spanish Rice:

1. Heat the oil in a skillet and add the rice. Toast until lightly golden.
2. Add the onion and cook for about 2 minutes.
3. Stir in the diced tomato or tomato sauce.
4. Pour in the chicken broth, then add the salt, cumin, and garlic powder.
5. Cover and simmer for 18–20 minutes, or until the rice is fluffy and the liquid is absorbed.

3. Serve:
Spoon a generous serving of chili verde onto each plate alongside a mound of warm Spanish rice. Add warm tortillas and enjoy a comforting, traditional meal.

Variations

• Use pork ribs or pork loin if you prefer a leaner cut.
• Add diced potatoes to the chili verde for a heartier consistency.
• Use serrano peppers instead of jalapeños for extra heat.
• Substitute tomato sauce in the rice for a deeper color and flavor.
• Add peas or carrots to the Spanish rice for extra texture.

Tips

• Allow the chili verde to rest for 15 minutes before serving to let the flavors settle.
• Roast chiles and tomatillos until lightly charred for maximum depth.
• Keep the rice covered—lifting the lid releases steam and affects texture.
• Season both dishes at the end to balance salt perfectly.
• Chili verde tastes even better the next day as the flavors continue to develop.