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.