Grandma’s Chili Verde with Spanish Rice

Instructions:

1. Chili Verde: Heat oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
2. In the same pot, sauté the onion, garlic, and bell peppers until softened.
3. Stir in the tomatoes, roasted green chiles, cumin, oregano, and beef broth.
4. Return the meat to the pot, cover, and simmer on low for about 1 hour, stirring occasionally, until the meat is tender and the sauce thickens.
5. Stir in fresh cilantro just before serving.
6. Spanish Rice: Heat oil in a skillet over medium heat. Add the rice and cook, stirring, until lightly golden.
7. Add the onion and garlic and sauté briefly until fragrant.
8. Stir in the chicken broth, tomato sauce, and salt. Cover and simmer on low for about 20 minutes, until the rice is tender and fluffy.
9. Serve the chili verde over or alongside the Spanish rice.

Variations :

• Use pork shoulder for a more traditional chili verde flavor.
• Add diced potatoes to the chili for extra heartiness.
• Stir in a splash of green enchilada sauce for a deeper chile profile.

Tips :

• Low and slow simmering is key for tender meat and rich flavor.
• Taste and adjust seasoning near the end of cooking, as flavors deepen over time.
• Finish with a squeeze of fresh lime juice or a sprinkle of cheese to brighten and enhance the dish.