As the sun begins to set, I can almost hear the simmering goodness wafting through Grandma's kitchen—it’s her legendary Chili Verde and Spanish Rice. This dish isn’t just a meal; it’s a delicious embrace of warm memories and hearty flavors. Cooking up this comforting classic takes a little time, but the reward is truly worth it. Whether you’re feeding a hungry crowd or indulging in some well-deserved self-care, this recipe brings the joy of homemade food right to your table. Not only is it packed with tender pork and zesty tomatillos, but the combination is also perfectly suited for meal prep, making your weeknights a breeze. Are you ready to dive into a bowl of nostalgia? Let’s bring this comforting dish to life—your taste buds won’t know what hit them!
Why is Chili Verde a Must-Try?
Flavor Explosion: The fusion of tender pork and vibrant tomatillos creates an unforgettable taste that will have everyone coming back for seconds.
Comforting Tradition: This recipe isn’t just a meal; it’s a story passed down through generations, wrapping you in a warm culinary embrace.
Simple Steps: With just a bit of prep, you can unlock deep flavors without needing to be a culinary expert—perfect for busy weeknights!
Meal Prep Friendly: Prepare this dish in advance, as the flavors only get better with time, making it a fabulous choice for meal prepping.
Serve it alongside options like Sweet Pepper Salad for a refreshing side, or enjoy it with Raspberry Lemon Shortbread for a delightful dessert to balance out the spices.
Chili Verde and Spanish Rice Ingredients
For the Chili Verde
- Pork (shoulder or loin) – 2 pounds, the tender cut that absorbs flavors beautifully for a rich taste.
- Vegetable oil – 1 tablespoon, perfect for sautéing and enhancing the dish's savoriness.
- Chopped onion – 1 cup, adds a sweet and aromatic base layer to the chili.
- Garlic, minced – 4 cloves, infuses a warm, savory flavor that elevates the entire dish.
- Ground cumin – 1 teaspoon, brings a warm, earthy essence to the chili verde.
- Dried oregano – 1 teaspoon, a pinch of herby goodness that enhances the overall flavor profile.
- Chili powder – 1 teaspoon, provides warmth and a gentle kick for that classic chili taste.
- Salt – ½ teaspoon, aids in bringing all the flavors together harmoniously.
- Green tomatillos – 1 cup, fresh or canned (drained and rinsed), crucial for that zesty punch in chili verde.
- Chicken broth – 1 cup, adding depth and moisture to the cooking process.
For the Spanish Rice
- Long-grain white rice – 1 cup, the perfect base that absorbs flavors beautifully.
- Water – 2 cups, needed for cooking the rice until fluffy.
- Salt – 1 teaspoon (for rice), enhances the flavors of the rice as it cooks.
Optional Toppings
- Chopped cilantro – a fresh finishing touch that brightens up the dish.
- Sour cream – adds a creamy, cooling contrast to the spicy chili.
- Diced avocado – provides a rich and creamy element that complements the flavors elegantly.
Dive into this vibrant feast of Chili Verde and Spanish Rice, and find comfort in every bite!
Step‑by‑Step Instructions for Grandma's Chili Verde and Spanish Rice
Step 1: Sauté the Aromatics
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 5 minutes. Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of chili powder, and ½ teaspoon of salt. Cook for an additional 1-2 minutes until the spices are fragrant, creating a savory base for your Chili Verde.
Step 2: Brown the Pork
Next, add 2 pounds of pork (shoulder or loin) to the pot and sear on all sides until browned, approximately 4-5 minutes. This step locks in the flavors, giving the dish richness. You’ll know it's ready when the pork has a nice golden crust, enhancing the overall texture of your chili verde.
Step 3: Add Tomatillos and Broth
Pour in 1 cup of green tomatillos and 1 cup of chicken broth, stirring to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 1.5 hours, stirring occasionally, until the pork is tender and easily shreds with a fork.
Step 4: Prepare the Rice
While your Chili Verde simmers, rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water and 1 teaspoon of salt to a boil. Once boiling, add the rinsed rice, stirring briefly before covering and reducing the heat to low. Cook for 20 minutes or until the water is fully absorbed.
Step 5: Fluff the Rice
After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork for a light and airy texture. This fluffy Spanish rice serves as the perfect companion to your hearty Chili Verde, awaiting its flavorful topping.
Step 6: Shred the Pork
Once the pork in your Chili Verde is tender, use two forks to shred it directly in the pot. Stir the shredded pork back into the simmering sauce, allowing it to soak up all those delightful flavors. This ensures that every bite is a wonderful combination of textures, enhancing your dining experience.
Step 7: Serve and Garnish
To serve, spoon the delicious Chili Verde over the fluffy Spanish rice. Add optional toppings like chopped cilantro, sour cream, and diced avocado to elevate the flavors and add a fresh touch. Enjoy the delightful fusion of flavors in Grandma's Chili Verde and Spanish Rice as you savor each comforting bite.
Variations & Substitutions for Chili Verde and Spanish Rice
Get ready to transform this classic dish into your personal masterpiece with these delicious variations!
- Lean Meat: Opt for turkey or chicken thighs instead of pork for a lighter yet still flavorful version that still packs a punch.
- Vegetarian Delight: Substitute the pork with grilled mushrooms or jackfruit to create a vibrant, meatless chili that’s equally satisfying.
- Spicy Kick: Add diced jalapeños or chipotle peppers to the pot for a bold, spicy twist that elevates the flavor profile.
- Herb Swap: Fresh cilantro can be replaced with parsley or even scallions for a different herbal note that brightens up the dish.
- Rice Alternative: For a nutty flavor, swap the long-grain white rice with quinoa or brown rice, adding a wholesome touch.
Embrace creativity in the kitchen! Imagine the exciting, rich flavors merging under your guidance—whatever variation you choose will be a delight. If you love vibrant, hearty meals, consider pairing your Chili Verde with a refreshing Sweet Pepper Salad to bring an extra layer of freshness to your table. Or, treat yourself to Raspberry Lemon Shortbread for a delightful dessert that balances those savory notes beautifully!
What to Serve with Grandma's Chili Verde and Spanish Rice
As you savor each spoonful of this delightful dish, it’s time to think about what else can grace your table to complete this comforting meal.
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Creamy Guacamole: This rich dip adds a refreshing contrast that cools down the flavors while enhancing each bite with creamy goodness.
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Warm Tortilla Chips: Crunchy and salty, these are perfect for scooping up leftover chili verde, adding extra texture and fun to your meal.
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Zesty Pico de Gallo: Fresh and tangy, this salsa brings brightness and a burst of flavor that complements the earthy tones of the chili.
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Sweet Cornbread: Soft and slightly sweet, cornbread balances the spiciness with a comforting sweetness, making each bite harmonious.
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Crispy Cilantro Lime Slaw: A light and crunchy slaw with a citrusy zing adds freshness and brightness, cutting through the richness of the pork.
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Margaritas: Sip on classic margaritas for a boozy twist, as the citrus notes perfectly align with the chili’s spicy profile.
Elevate your dining experience and embrace the warmth of family traditions by pairing these delightful accompaniments with Grandma's Chili Verde and Spanish Rice.
How to Store and Freeze Chili Verde and Spanish Rice
Fridge: Store your leftover chili verde and Spanish rice in airtight containers for up to 3 days. This keeps the flavors fresh while ensuring safe consumption.
Freezer: To freeze, separate the chili verde from the rice and place each in airtight freezer bags or containers. It can last up to 3 months; this helps maintain texture and taste.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in a pot over low heat until warm, stirring occasionally. Add a splash of chicken broth if needed for moisture.
Meal Prep Friendly: Consider making a larger batch for meal prep! The flavors of chili verde improve with time, making it an excellent choice for preparing in advance.
Make Ahead Options
Give yourself a gift of time with Grandma's Chili Verde and Spanish Rice—this comforting dish is perfect for meal prep! You can prepare the chili verde part up to 24 hours in advance. Simply follow the cooking steps through to shredding the pork, then allow it to cool completely before transferring it to an airtight container in the refrigerator. For the rice, cook it as directed but store it separately so it stays fluffy; this can also be made a day ahead. When you're ready to serve, reheat the chili verde on the stovetop over low heat until heated through, and gently rewarm the rice. By prepping ahead, you can savor restaurant-quality flavors right at home with minimal effort on busy weeknights!
Expert Tips for Chili Verde and Spanish Rice
Perfect Cut: Choose pork shoulder or loin for a juicy, flavorful result; avoid using lean cuts that can dry out during cooking.
Sear Well: Don't skip browning the pork! This step develops a rich flavor base that makes your Chili Verde irresistible.
Tomatillo Choice: If using fresh tomatillos, ensure they're firm and bright green; avoid mushy or overly soft ones for the best taste.
Rice Rinsing: Rinse the rice thoroughly until the water runs clear to remove excess starch, preventing it from becoming gummy.
Flavor Deepens: For the best chili verde, let it sit overnight before reheating—this allows the flavors to blend and mature beautifully.
Garnish Wisely: Don't forget the toppings! Fresh cilantro, sour cream, and diced avocado elevate your dish, adding freshness to the hearty Chili Verde and Spanish Rice.
Grandma's Chili Verde and Spanish Rice Recipe FAQs
What type of pork should I use for Chili Verde?
Absolutely! I recommend using pork shoulder or loin for your Chili Verde, as they both provide a juicy and flavorful result. Avoid lean cuts since they can dry out during the long cooking process.
How should I store leftover Chili Verde and Spanish Rice?
Store your leftovers in airtight containers in the fridge for up to 3 days. This keeps the flavors fresh! For optimal taste and texture, refrigerate the chili separately from the rice.
Can I freeze Chili Verde and Spanish Rice?
Very! To freeze, separate the chili verde from the rice first. Use airtight freezer bags or containers to store them, and they can last up to 3 months. Make sure to label them with the date!
How do I reheat frozen Chili Verde and Spanish Rice?
When you're ready to enjoy your frozen Chili Verde, thaw it overnight in the fridge. Once thawed, reheat the chili in a pot over low heat, stirring occasionally until warmed through. If it looks a bit dry, a splash of chicken broth will help restore moisture.
Are there any dietary considerations I should keep in mind?
Absolutely! If you're cooking for anyone with dietary restrictions, be cautious with the broth as some may contain allergens. You can easily make this dish gluten-free by using a certified gluten-free chicken broth. Always double-check your ingredient labels!
How do I know when the pork is tender enough?
The best way to check if your pork is tender is to use two forks and gently pull it apart. It should shred easily and be juicy. If there’s still some resistance, let it simmer for another 15-30 minutes until it reaches that melt-in-your-mouth texture. Enjoy making Grandma's Chili Verde and Spanish Rice!
Savor Grandma’s Chili Verde and Spanish Rice Together Today
Equipment
- large pot
- Separate Pot for Rice
Ingredients
For the Chili Verde
- 2 pounds Pork (shoulder or loin) the tender cut that absorbs flavors beautifully for a rich taste.
- 1 tablespoon Vegetable oil perfect for sautéing and enhancing the dish's savoriness.
- 1 cup Chopped onion adds a sweet and aromatic base layer to the chili.
- 4 cloves Garlic, minced infuses a warm, savory flavor that elevates the entire dish.
- 1 teaspoon Ground cumin brings a warm, earthy essence to the chili verde.
- 1 teaspoon Dried oregano a pinch of herby goodness that enhances the overall flavor profile.
- 1 teaspoon Chili powder provides warmth and a gentle kick for that classic chili taste.
- 0.5 teaspoon Salt aids in bringing all the flavors together harmoniously.
- 1 cup Green tomatillos fresh or canned (drained and rinsed), crucial for that zesty punch in chili verde.
- 1 cup Chicken broth adding depth and moisture to the cooking process.
For the Spanish Rice
- 1 cup Long-grain white rice the perfect base that absorbs flavors beautifully.
- 2 cups Water needed for cooking the rice until fluffy.
- 1 teaspoon Salt (for rice), enhances the flavors of the rice as it cooks.
Optional Toppings
- Chopped cilantro a fresh finishing touch that brightens up the dish.
- Sour cream adds a creamy, cooling contrast to the spicy chili.
- Diced avocado provides a rich and creamy element that complements the flavors elegantly.
Instructions
Cooking Instructions
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 5 minutes. Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of chili powder, and ½ teaspoon of salt. Cook for an additional 1-2 minutes until the spices are fragrant, creating a savory base for your Chili Verde.
- Next, add 2 pounds of pork (shoulder or loin) to the pot and sear on all sides until browned, approximately 4-5 minutes. This step locks in the flavors, giving the dish richness.
- Pour in 1 cup of green tomatillos and 1 cup of chicken broth, stirring to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 1.5 hours, stirring occasionally, until the pork is tender and easily shreds with a fork.
- While your Chili Verde simmers, rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water and 1 teaspoon of salt to a boil. Once boiling, add the rinsed rice, stirring briefly before covering and reducing the heat to low. Cook for 20 minutes or until the water is fully absorbed.
- After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork for a light and airy texture.
- Once the pork in your Chili Verde is tender, use two forks to shred it directly in the pot. Stir the shredded pork back into the simmering sauce, allowing it to soak up all those delightful flavors.
- To serve, spoon the delicious Chili Verde over the fluffy Spanish rice. Add optional toppings like chopped cilantro, sour cream, and diced avocado to elevate the flavors.
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