Grandma’s Chili Verde and Spanish Rice
A heartwarming, full-flavor dish straight from grandma’s kitchen—this Chili Verde paired with classic Spanish Rice is the kind of comfort food that makes you close your eyes and smile after every bite. Perfect for family dinners or cozy weekends!
Ingredients:
For the Chili Verde:
2 lbs pork shoulder or pork butt, cut into chunks
1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 lb tomatillos, husked and rinsed
2–3 jalapeños or green chiles (adjust to heat preference)
1/2 cup fresh cilantro
1 tsp ground cumin
1/2 tsp oregano
Salt and pepper to taste
1 cup chicken broth
Juice of 1 lime
For the Spanish Rice:
1 1/2 cups long grain white rice
3 tbsp vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/4 cup tomato sauce
3 cups chicken broth
1/2 tsp cumin
Salt to taste
structions:
1. Make the Chili Verde
In a pot, heat oil and brown the pork chunks. Set aside.
In the same pot, sauté onion and garlic until softened.
In a blender, blend tomatillos, jalapeños, cilantro, and a little broth until smooth.
Pour the sauce into the pot with the onions, add pork, spices, broth, and simmer covered for 1.5–2 hours until the pork is tender and the sauce thickens. Finish with lime juice.
2. Prepare Spanish Rice
In a skillet, heat oil and toast the rice until golden brown.
Add onion and garlic, cook a minute more.
Stir in tomato sauce, broth, cumin, and salt.
Cover and simmer on low for 20 minutes until rice is tender and fluffy.
“This recipe smells like grandma’s house on a Sunday afternoon.”
Tips:
- Sear the pork in small
- Thank you ❤for reading . ..
