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Chili Verde and Spanish Rice

Savor Every Bite of Chili Verde and Spanish Rice Delight

Experience the comforting blend of tender pork, zesty tomatillos, and perfectly cooked Spanish rice in this Chili Verde and Spanish Rice recipe.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner Ideas
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.
  • 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 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.
  • 1 teaspoon paprika Adds color and a sweet smokiness to the rice.
For Garnish
  • chopped cilantro A burst of freshness to finish off your dish!

Equipment

  • large pot
  • medium saucepan

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. After cooking, shred the pork shoulder in the pot with a fork and stir to mix with the sauce.
  8. Spoon the Chili Verde over the Spanish rice and garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Let your Chili Verde rest for a few minutes before serving to allow flavors to meld. Adjust the spice level as needed by using more or fewer green chilies. Store leftovers in an airtight container for up to three days.

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