There's something incredibly satisfying about the aroma of slowly simmering pork mingling with vibrant ingredients that awaken the senses—it's like a warm hug from the kitchen! Today, I'm thrilled to share my recipe for Chili Verde and Spanish Rice, which combines tender, melt-in-your-mouth pork shoulder with zesty tomatillos and a medley of spices. This dish isn't just a feast for the taste buds; it’s also a brilliant crowd-pleaser and perfect for meal prep, as it gets better the next day! Get ready to impress your family and friends, or even just yourself, with a comforting homemade meal that's easy and delightful. Are you ready to dive into this culinary adventure?
Why is Chili Verde and Spanish Rice special?
Satisfying Flavors: The vibrant combination of tangy tomatillos and spicy green chilies brings your taste buds to life, proving that homemade food can be both delightful and impressive.
Tender Pork: Cooking the pork shoulder low and slow results in meat that's melt-in-your-mouth tender, perfect for a cozy family meal.
Easy to Make: With just a few simple steps, you'll have a complete dish that looks and tastes like it took hours of effort.
Meal Prep Friendly: This Chili Verde and Spanish Rice can be made in advance, and the flavors deepen beautifully overnight—ideal for busy weeknights!
Crowd-Pleaser: Serve this dish at gatherings, and watch it disappear—it’s loved by all ages! Add a side of guacamole and tortilla chips for the ultimate comfort food experience. Ready for more culinary inspiration? Check out my yummy Red Velvet Sandwich or consider trying some delightful Pumpkin Smores Cookies.
Chili Verde and Spanish Rice Ingredients
• Discover the essential components for your next culinary masterpiece!
For the Chili Verde
- 1 tablespoon oil – Essential for browning the pork and adding richness.
- 4 pounds pork shoulder – This cut becomes irresistibly tender when cooked low and slow; a key player in Chili Verde.
- 2 teaspoons salt – Enhances all the flavors in the dish beautifully.
- 1 teaspoon black pepper – Adds a nice bit of heat to balance the other spices.
- 1 teaspoon cumin – A warm, earthy flavor that complements the dish perfectly.
- 1 teaspoon oregano – Provides a hint of freshness that ties the ingredients together.
- ½ teaspoon coriander – Adds a subtle citrus note that brightens up the Chili Verde.
- 1 cup green tomatillos – Their tartness gives the dish its vibrant flavor profile.
- 1 medium onion – Brings sweetness and depth to the mix.
- 2 cloves garlic – Infuses the dish with aromatic goodness.
- 1 can (14 ounces) green chilies – Adds a kick and brings a touch of heat.
- 1 cup chicken broth – Keeps the meat moist while simmering with flavor.
For the Spanish Rice
- 1 cup long-grain white rice – The base for the rice, which soaks up all the flavors beautifully.
- 2 cups water – Necessary for cooking the rice; adjust as needed for perfect texture.
- 1 teaspoon paprika – Adds color and a sweet smokiness to the rice.
- 1 bay leaf – Infuses the rice with a subtle aromatic flavor.
For Garnish
- Chopped cilantro – A burst of freshness to finish off your dish!
Enjoy making this enticing recipe for Chili Verde and Spanish Rice that will surely become a favorite in your home!
Step‑by‑Step Instructions for Chili Verde and Spanish Rice
Step 1: Brown the Pork
Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the 4 pounds of pork shoulder chunks, ensuring they are in a single layer for even browning. Sear for about 8-10 minutes, turning occasionally, until the pork is beautifully browned on all sides, creating a savory base for your Chili Verde.
Step 2: Season the Pork
Once the pork is browned, sprinkle 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of coriander over the meat. Stir well to coat all sides evenly with the spices. This seasoning will infuse the pork with deep flavor as it cooks.
Step 3: Add the Vegetables and Broth
Introduce 1 cup of chopped green tomatillos, 1 medium chopped onion, 2 minced cloves of garlic, and 1 can of green chilies to the pot. Pour in 1 cup of chicken broth and stir everything together. Bring the mixture to a gentle simmer as the vegetables begin to soften and flavors meld, about 5 minutes.
Step 4: Slow Cook the Pork
Cover the pot with a lid and reduce the heat to low. Allow the Chili Verde to cook for 1 to 1.5 hours, stirring occasionally. The pork should become tender and easily shreddable by the end of this cooking time, absorbing all the wonderful flavors from the spices and broth.
Step 5: Prepare the Spanish Rice
While the pork simmers, heat another tablespoon of oil in a medium saucepan over medium heat. Add 1 cup of long-grain white rice and sauté for about 3-4 minutes, stirring frequently, until the rice is lightly golden. This step brings out a nutty flavor in the rice, perfect for pairing with your Chili Verde.
Step 6: Cook the Rice
Pour in 2 cups of water, and add 1 teaspoon of paprika and 1 bay leaf to the saucepan. Bring the mixture to a rolling boil, then cover and reduce the heat to low. Let it cook undisturbed for 15-20 minutes, or until the rice is fluffy and all the liquid is absorbed, ensuring a perfect base for the Chili Verde.
Step 7: Shred the Pork
After cooking, remove the lid from the pot and use a fork to shred the pork shoulder directly in the pot. Stir to mix the shredded pork with the sauce, which should be thick and flavorful. Allow it to sit for a few minutes for the meat to soak up more of the delicious sauce.
Step 8: Serve with Garnish
Spoon the Chili Verde over the fluffy Spanish rice and garnish generously with chopped cilantro. This vibrant dish is now ready to impress your family and friends, bringing warmth and flavor with every bite!
What to Serve with Chili Verde and Spanish Rice
Combining flavors and textures is the ultimate way to elevate your Chili Verde experience into a full feast!
- Creamy Guacamole: The cool, creamy texture pairs perfectly with the spicy Chili Verde, calming the heat while adding richness.
- Crunchy Tortilla Chips: Serve with tortilla chips for an irresistible dipper, bringing a satisfying crunch to your meal.
- Fresh Pico de Gallo: Bright, fresh salsa adds a zesty contrast, unpacking layers of flavor with every bite you take.
- Zesty Corn Salad: A sweet and tangy corn salad balances the savory pork and gives a refreshing crunch to your plate.
- Warm Flour Tortillas: Soft tortillas are perfect for scooping up that flavorful pork chili verde, making each bite feel like a delicious hug.
- Spicy Black Beans: Rich, hearty black beans round out the meal with additional protein and their creamy texture complements the dish.
- Chilled Mexican Beer: A cold beer helps cleanse your palate, while enhancing the robust flavors of the pork and spices.
- Margaritas: The refreshing citrus notes in a margarita elevate the meal to a festive occasion, perfect for gatherings!
- Flan for Dessert: End the meal on a sweet note with a creamy flan; its caramel sweetness is the perfect finale to a savory feast.
- Coconut Rice Pudding: The creamy sweetness and subtle coconut flavor can balance out the spices beautifully, offering a delightful dessert option.
Make Ahead Options
These Chili Verde and Spanish Rice are perfect for busy home cooks who love meal prep! You can prepare the Chili Verde up to 24 hours in advance by following the first few steps—browning the pork and adding the spices, tomatillos, onion, garlic, green chilies, and chicken broth. After cooking, let it cool, then refrigerate in an airtight container. For the Spanish rice, you can also cook it ahead of time and store it in the fridge for up to 3 days. When you're ready to serve, simply reheat the Chili Verde on the stove over low heat, stir in the shredded pork, and warm the rice until fluffy. This way, you’ll enjoy all the delicious flavors just as if you made them fresh!
Expert Tips for Chili Verde and Spanish Rice
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Perfect Pork Timing: Make sure to allow the pork to simmer for the full 1 to 1.5 hours. Rushing this step can lead to tough meat instead of tender bliss.
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Rice Perfection: Don't lift the lid when cooking the Spanish rice. This traps steam and ensures the rice cooks evenly and fluffily.
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Flavor Infusion: Let your Chili Verde rest for a few minutes before serving to allow flavors to meld. The extra wait will be worth it!
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Customize It: Feel free to adjust the spice level by using more or fewer green chilies. It’s a great way to personalize your Chili Verde and Spanish Rice.
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Storage Savvy: Leftovers? Store them in an airtight container in the fridge for up to three days. The flavors actually improve, making this dish a meal prep winner!
How to Store and Freeze Chili Verde and Spanish Rice
Fridge: Store leftovers in an airtight container for up to 3 days. This dish tastes even better as the flavors meld over time!
Freezer: Freeze Chili Verde and Spanish Rice in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of chicken broth if the sauce thickens too much.
Separation Tip: The rice and chili may separate in the fridge. Stir well before serving to bring back that delightful harmony of flavors!
Chili Verde and Spanish Rice Variations
Feel free to explore these creative twists for customizing your Chili Verde and Spanish Rice, making it uniquely yours!
- Dairy-Free: Replace chicken broth with vegetable broth for a lighter, plant-based option, keeping all the flavors intact.
- Spicy Kick: Add diced jalapeños or cayenne pepper to the pork for a satisfying heat that will wake up your taste buds. Just be mindful of the level of spice you prefer!
- Vegetable Boost: Toss in additional veggies like bell peppers or zucchini for more texture and nutrition, making it a heartier dish. The colors will make your plate pop!
- Bean Variation: Incorporate black or pinto beans alongside the meat for added protein and fiber, perfect for a filling meal. It makes the Chili Verde even more comforting.
- Brown Rice Option: Swap white rice with brown rice for a healthier alternative, providing more fiber and a nutty flavor that complements the spices well. Just remember to adjust the cooking time!
- Citrusy Flair: Squeeze fresh lime juice over the finished dish for a zesty brightness that cuts through the rich flavors beautifully. A dash of lime can elevate the entire experience!
- Fresh Herb Infusion: Experiment with fresh herbs like parsley or green onions as a garnish, adding flavor complexity and a pop of color to the dish. It’s amazing how herbs can change the vibe!
- Salsa Verde Swap: For a quick shortcut, substitute fresh tomatillos with store-bought salsa verde, saving time while still achieving that signature tangy flavor. Perfect for busy days!
These variations make this recipe flexible and fun to enjoy over and over! If you're craving something sweet to finish your meal, try making some delicious Lavender Lemon Sandwich cookies for dessert!
Chili Verde and Spanish Rice Recipe FAQs
What type of pork is best for Chili Verde?
Absolutely! For Chili Verde, I recommend using pork shoulder because it has the right amount of fat and connective tissue to render the meat tender during cooking. It melts in your mouth and absorbs all the flavors beautifully, making it ideal for this dish.
How should I store leftover Chili Verde and Spanish Rice?
Very! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify over time, making for an even tastier second serving! Just remember to stir well before serving, as the rice and chili may separate.
Can I freeze Chili Verde and Spanish Rice?
Absolutely! You can freeze Chili Verde and Spanish Rice in a freezer-safe container for up to 3 months. To reheat, just thaw overnight in the fridge, then warm it up on the stovetop over low heat. If the sauce thickens too much while reheating, feel free to add a splash of chicken broth to bring it back to life!
What should I do if my pork is tough after cooking?
Ouch! If your pork is still tough, it may not have cooked long enough. Make sure to simmer the Chili Verde covered on low heat for a full 1 to 1.5 hours. If you find it isn’t tender after this time, continue cooking it for an additional 30 minutes, checking frequently until it becomes melt-in-your-mouth tender. The longer it simmers, the better the flavors meld, and tenderness develops.
Is this recipe suitable for those with dietary allergies?
Very! This Chili Verde and Spanish Rice recipe is gluten-free and can be tailored to suit various dietary needs. Just be sure to check that your chicken broth doesn’t contain gluten if you have dietary restrictions. For those with spice allergies, you can adjust the amount of green chilies to your preference, making it just as delicious without the heat!
What can I serve with Chili Verde and Spanish Rice?
Absolutely! Besides the deliciousness of the dish itself, I often pair it with guacamole and tortilla chips for an extra treat. Avocado adds creaminess that complements the tangy tomatillos beautifully. Feel free to serve it alongside a fresh salad or even some warm tortillas for a complete and satisfying meal!
Savor Every Bite of Chili Verde and Spanish Rice Delight
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the 4 pounds of pork shoulder chunks and sear for about 8-10 minutes until browned.
- Sprinkle 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of coriander over the meat and stir well.
- Introduce 1 cup of chopped green tomatillos, 1 medium chopped onion, 2 minced cloves of garlic, and 1 can of green chilies to the pot. Pour in 1 cup of chicken broth and stir.
- Cover the pot with a lid and reduce the heat to low. Allow to cook for 1 to 1.5 hours, stirring occasionally, until the pork is tender.
- While the pork simmers, heat another tablespoon of oil in a medium saucepan. Add 1 cup of rice and sauté for 3-4 minutes until lightly golden.
- Pour in 2 cups of water, add 1 teaspoon of paprika and 1 bay leaf. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes.
- After cooking, shred the pork shoulder in the pot with a fork and stir to mix with the sauce.
- Spoon the Chili Verde over the Spanish rice and garnish with chopped cilantro.
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