This Grandma’s Chili Verde is a warm and spicy dish made with tender pork, green chilies, and lots of flavor. Pair it with fluffy Spanish rice for a perfect meal!
I just love how this dish reminds me of family meals. There’s something magical about sharing a big pot of chili with loved ones, and you’ll want to fill your plate again and again! 🌶️
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish, delivering rich flavor when cooked slowly. If you want a leaner option, try using chicken thighs instead. They’ll still be juicy with okay flavor!
Green Chilies: Anaheim or Hatch chilies work best for a mild spicy kick. If they’re unavailable, you can substitute canned green chilies or jalapeños for more heat. Use sparingly if you prefer less spice.
Tomatillos: These add a tangy flavor. If you can’t find them, you could swap in canned tomatillo salsa or even chopped tomatoes mixed with a splash of lime juice for similar acidity.
Rice: Long grain white rice is perfect, but feel free to use brown rice for a healthier twist. Just adjust cooking times as brown rice takes longer to cook.
What’s the Best Way to Brown the Pork?
Browning the pork is crucial for flavor, adding depth to the chili. Here’s how to do it right:
- Heat olive oil in your pot over medium-high heat. It should shimmer but not smoke.
- Work in batches if needed; don’t overcrowd the pot. Browning happens best with space!
- Cook until all sides are browned. This could take about 4-5 minutes.
- Once browned, remove the pork and let it rest. This keeps it juicy!
How to Make Fluffy Spanish Rice?
Fluffy rice enhances your meal, so here are great steps:
- Rinse the rice well. This removes excess starch to prevent it from becoming gummy.
- Toast the rice in oil until golden, which adds a nutty flavor and depth.
- When adding broth, bring it to a rapid boil before lowering the heat! This helps set the cooking stage for perfect absorption.
- After cooking, let it sit covered. This allows steam to finish the cooking silently.
Now you’re ready to make a cozy meal that’s filled with love and memories! Enjoy every bite of Grandma’s Chili Verde with Spanish Rice!
Grandma’s Chili Verde and Spanish Rice
Ingredients You’ll Need:
For the Chili Verde:
- 2 pounds pork shoulder, cut into chunks
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups roasted and chopped green chilies (such as Anaheim or Hatch chili)
- 2 cups tomatillo sauce or 1 1/2 cups tomatillos, husked and chopped
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Spanish Rice:
- 1 1/2 cups long grain white rice
- 2 tablespoons vegetable oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup tomato sauce or 1 fresh tomato, minced
- 1 teaspoon ground cumin
- Salt to taste
- Fresh cilantro (optional, for garnish)
How Much Time Will You Need?
This heartwarming meal takes about 20 minutes of preparation and roughly 2 hours of cooking time. You’ll spend a bit of time browning the pork and letting the flavors meld together into a deliciously rich chili. Resting and fluffing the rice is even easier, making this dish perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Chili Verde:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season your pork chunks with salt and pepper, then brown them in batches. Be sure to do this until they are nicely browned on all sides. Once browned, remove the pork and set it aside.
In the same pot, add the chopped onion and cook until the onion is soft, about 4-5 minutes. Next, throw in the minced garlic and sauté for another minute until it’s fragrant.
Now it’s time to stir in the roasted green chilies, tomatillo sauce (or fresh tomatillos), ground cumin, oregano, and chicken broth. Mix it all together, then bring back the browned pork to the pot, giving everything a nice stir to coat the pork in the sauce.
Bring the mixture to a simmer, then lower the heat, cover the pot, and let it cook for about 1.5 to 2 hours. This slow cooking will make the pork tender and infuse the flavors beautifully. Stir occasionally and add more broth if needed. Before serving, taste and adjust the salt and pepper to your liking!
2. Prepare the Spanish Rice:
While the chili is cooking, let’s whip up that Spanish rice! Start by rinsing the rice thoroughly under cold water until the water runs clear. This step keeps it from being too sticky. Heat vegetable oil in a medium saucepan over medium heat, then add the rinsed rice. Cook the rice, stirring constantly, until it starts to turn a lovely golden brown color.
Add the finely chopped onion and minced garlic, cooking everything for 2-3 minutes until softened.
Now stir in the tomato sauce (or minced fresh tomato), ground cumin, and a bit of salt. When mixed well, pour in the chicken broth and bring to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and has absorbed the broth. Afterward, remove it from heat, letting it rest covered for about 5 minutes. Finally, fluff it with a fork for that perfect texture. You can optionally garnish it with fresh cilantro for a burst of flavor!
3. To Serve:
Now that everything is ready, it’s time to serve! Dish out the tender, spicy pork chili verde alongside the fluffy Spanish rice in warm bowls. For an extra touch, feel free to garnish with fresh cilantro or a wedge of lime. Enjoy your hearty meal that brings the warmth of tradition right to your table!
Enjoy a hearty taste of tradition with this comforting Grandma’s Chili Verde and Spanish Rice!
Can I Use Chicken Instead of Pork?
Absolutely! You can substitute chicken thighs or breasts for the pork shoulder. If using chicken, the cooking time will be shorter; aim for about 30-45 minutes until the chicken is cooked through and tender.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave until heated through. You may want to add a splash of broth to keep the chili from drying out.
Can I Make This Dish Spicier?
For extra heat, consider adding jalapeños or a splash of hot sauce to the chili verde. You can also use spicier green chilies, like serranos or a hot salsa in place of some of the tomatillo sauce!
What Can I Serve with Chili Verde and Spanish Rice?
This dish is delightful on its own, but you can serve it with warm tortillas, a simple salad, or even some avocado slices for a refreshing touch!