Grandma’s Chili Verde with Spanish Rice

Grandma’s Chili Verde is the kind of meal that fills the kitchen with warmth and memories. Slow-simmered meat, tender vegetables, and a rich green chile sauce come together into a comforting dish that feels both hearty and familiar.

This recipe is all about patience and flavor. As the beef (or pork) simmers low and slow, it becomes melt-in-your-mouth tender while absorbing the earthy spices, roasted green chiles, and fresh tomatoes. Bell peppers add sweetness and color, creating a beautifully balanced stew.

Paired with classic Spanish rice, this meal becomes complete and deeply satisfying. The rice is fluffy, lightly tomato-infused, and perfect for soaking up every bit of the savory chile verde sauce.

Whether served for a Sunday family dinner or a cozy weeknight meal, this is the kind of recipe that tastes like it’s been passed down through generations—simple, soulful, and made with love.

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Ingredients :

For the Chili Verde:

• 2 lbs beef stew meat or pork shoulder, cubed
• 2 tbsp oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 roasted green chiles (Hatch or Anaheim), chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 medium tomatoes, diced (or 1 can diced tomatoes)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1 1/2 cups beef broth
• 1/4 cup fresh cilantro, chopped

For the Spanish Rice:

• 1 cup long-grain rice
• 2 tbsp oil
• 1/2 small onion, minced
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1/2 cup tomato sauce
• Salt, to taste

Instructions:

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