Grandmas Chili Verde and Spanish Rice

 

Grandma’s Chili Verde and Spanish Rice

👉Ingredients:

For the Chili Verde:

2 lbs boneless pork shoulder, cut into 1-inch cubes

1 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

1 1/2 cups tomatillo salsa (salsa verde)

2 roasted poblano peppers, peeled and chopped

1/2 cup chopped fresh cilantro

1 tsp ground cumin

1/2 tsp oregano

1/2 tsp salt

1/2 tsp black pepper

1 cup chicken broth

For the Spanish Rice:

1 1/2 cups long-grain white rice

2 tbsp vegetable oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 tomato, finely chopped

2 cups chicken broth

1/4 tsp cumin

Salt to taste

👉Directions:

▶️Chili Verde:

✅️Heat olive oil in a large pot over medium-high heat. Brown the pork in batches, removing and setting aside when seared on all sides.

✅️In the same pot, add onion and garlic. Sauté until translucent.

✅️Return pork to the pot and stir in salsa verde, poblano peppers, cilantro, cumin, oregano, salt, pepper, and chicken broth.

✅️Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, or until pork is fork-tender and sauce has thickened. Stir occasionally.

▶️Spanish Rice:

✅️In a skillet, heat oil over medium heat. Add rice and cook, stirring often, until golden brown.

✅️Stir in chopped onion and garlic. Cook for 2–3 minutes.

✅️Add tomato and cook until softened.

✅️Pour in chicken broth, stir in cumin and salt. Bring to a boil.

✅️Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid absorbed.

◾️Prep Time: 20 minutes | Cooking Time: 2 hours | 

◾️Total Time: 2 hours 20 minutes Kcal: 495 kcal | Servings: 6 servings