This hearty chili verde is packed with tender pork, zesty green chilies, and spices that warm you up on a cool day. It’s served with fluffy Spanish rice for a complete meal!
Honestly, every spoonful takes me back to Grandma’s kitchen. The smell alone makes me feel cozy. Pair it with tortillas, and you’ll be smiling all night! 🌶️
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for chili because it becomes tender over long cooking times. If you’re looking for a leaner option, you can use chicken thighs or turkey instead.
Poblano and Jalapeño Peppers: These peppers add flavor and heat. If you want less spice, use bell peppers or skip the jalapeños. Alternatively, for more heat, try serrano peppers.
Tomatillos: They provide a nice tangy flavor. If you can’t find tomatillos, you can substitute canned diced tomatoes with some lime juice for acidity.
Cilantro: Fresh cilantro adds freshness. If you aren’t a fan, parsley works well too, or you can skip it altogether if herb flavors aren’t your thing.
How Do I Get My Pork Perfectly Tender?
Getting tender pork is key to a delicious chili verde. Here are some steps to make it easy:
- Brown the pork cubes first. This seals in flavor. Don’t crowd the pan to get a nice sear.
- After browning, use low heat for slow cooking. Cover the pot and let it gently simmer. Low and slow is the secret!
- Check the tenderness after 1.5 hours. If it’s fork-tender, it’s ready to enjoy! If still firm, let it cook a bit longer.
What’s the Best Way to Cook Perfect Spanish Rice?
Cooking Spanish rice can be tricky but follow these steps for fluffy results:
- Rinse rice under cold water. This removes excess starch and prevents stickiness.
- Toast the rice in hot oil before adding liquid. It gives a nutty flavor and helps keep it fluffy.
- Add the broth and tomato sauce, then bring to a boil. After that, cover and simmer on low heat.
- Let it sit after cooking for about 5 minutes. This helps the rice firm up and makes it fluffy when you fluff it with a fork.
Grandma’s Classic Chili Verde with Spanish Rice
Ingredients:
For the Chili Verde:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4-5 poblano peppers, roasted, peeled, and chopped (or 2 cups roasted green chilies)
- 2-3 jalapeño peppers, seeded and chopped (adjust to taste)
- 1 pound tomatillos, husked, rinsed, and chopped
- 2 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For the Spanish Rice:
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup tomato sauce (or finely chopped tomatoes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro for garnish (optional)
Time Needed:
This recipe will take about 15 minutes to prepare and will need about 2 hours of cooking time for the chili. Total time needed is approximately 2 hours and 15 minutes, but your taste buds will thank you for this patience as the flavors develop beautifully!
Detailed Instructions:
1. Prepare the Chili Verde:
Start by heating the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the pork cubes and brown them nicely, turning to ensure all sides get that lovely golden color, which should take about 5-7 minutes. Once browned, remove the pork pieces and set them aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and sauté until it turns translucent, which should take around 4 minutes. Then add the minced garlic and cook for about a minute until fragrant, being careful not to let it burn!
3. Cook the Peppers:
Add the roasted poblano peppers, minced jalapeños, and chopped tomatillos to the pot. Stir everything together and let it cook for another 5 minutes. You should start to smell the wonderful aroma of all those fresh ingredients coming together!
4. Blend the Mixture:
Now, carefully transfer the pepper and tomatillo mixture into a blender or food processor. Blend it until it’s nice and smooth. This will be the flavorful sauce that ties everything together!
5. Combine and Simmer:
Return the pork to the pot, and pour in your blended green sauce along with the chicken broth. Stir in the ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover it, and let it simmer gently for about 1.5 to 2 hours until the pork is truly tender and the flavors have melded beautifully.
6. Finish the Chili:
About 10 minutes before you’re ready to serve, stir in the fresh cilantro and lime juice. Taste the chili and adjust the seasoning with salt and pepper if needed to ensure it’s just right!
7. Prepare the Spanish Rice:
While the chili is simmering, you can prepare the Spanish rice. Start by rinsing the rice under cold water until the water runs clear, which helps to remove excess starch. Drain the rice well afterward.
8. Toast the Rice:
In a medium saucepan, heat the vegetable oil over medium heat. Add the drained rice and toast it, stirring frequently, for about 5 minutes until it’s lightly golden.
9. Add Aromatics:
Add the chopped onion and minced garlic to the toasted rice, cooking until both soften, about 3 minutes.
10. Combine with Liquids:
Next, stir in the chicken broth, tomato sauce, ground cumin, smoked paprika, and salt. Bring the mixture to a boil.
11. Simmer:
Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice has absorbed all the liquid and is tender.
12. Fluff and Garnish:
After cooking, remove the rice from heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork before serving, and garnish with fresh cilantro if you’d like.
Now it’s time to serve your flavorful Chili Verde hot, paired with the warm Spanish rice. Don’t forget to enjoy it with some warm corn tortillas or crispy tortilla chips for a truly comforting and satisfying meal!
Frequently Asked Questions
Can I Use Chicken Instead of Pork in Chili Verde?
Absolutely! Chicken thighs or drumsticks are great substitutes for pork. Just adjust the cooking time; chicken will only need about 30-45 minutes to cook through, so check for tenderness as you go!
What If I Don’t Have Tomatillos?
No worries! If tomatillos are hard to find, you can substitute them with canned diced tomatoes. Just add a squeeze of lime juice to mimic the tangy flavor that tomatillos provide.
How Can I Make This Chili Verde Spicier?
If you prefer a spicier chili, simply add more jalapeños or include some serrano peppers. You could also add a pinch of cayenne pepper or some diced chipotle peppers in adobo sauce for a smoky kick!
How Do I Store Leftovers?
Store any leftover chili verde and rice in airtight containers in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if needed to prevent sticking.
