Grandma’s Chili Verde and Spanish Rice

Here’s a cozy, full-flavored Grandma-style Chili Verde and Spanish Rice recipe — tender pork simmered in tangy green chile sauce and served over fluffy, tomato-kissed rice. Traditional, hearty, and full of love, just like Grandma made it.

🌿 Grandma’s Chili Verde (Green Chile Pork Stew)

📝 Ingredients:

• 2½–3 lbs pork shoulder, cut into 1-inch cubes

• 1 tbsp oil (for browning)

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1½–2 cups roasted green chiles, peeled & chopped (Hatch or Anaheim are ideal)

• 1½ cups tomatillo salsa (or 1 lb fresh tomatillos, see note below)

• 1 cup chicken broth

• 1 tsp ground cumin

• ½ tsp dried oregano (Mexican oregano if available)

• Salt & pepper, to taste

• Optional: 1 tsp ground coriander or squeeze of lime before serving

👩‍🍳 Instructions:

1. Brown the pork:
   Heat oil in a large Dutch oven over medium-high heat. Season pork with salt and pepper. Brown in batches to get a good sear. Set aside.

2. Sauté onion and garlic:
   In the same pot, reduce heat to medium. Add onion and cook 4–5 minutes. Add garlic and stir for another minute.

3. Build the sauce:
   Stir in green chiles, tomatillo salsa, chicken broth, cumin, oregano, and the browned pork. Bring to a gentle simmer.

4. Simmer low & slow:
   Cover and cook over low heat for 2 to 2½ hours, until the pork is fall-apart tender. Uncover for the last 20–30 minutes to thicken the sauce slightly.

5. Taste & finish:
   Adjust seasoning. Add lime juice or coriander if using. Let rest 10 minutes before serving.

🌿 Note:
To use fresh tomatillos: Husk, rinse, and roast under the broiler until charred. Then blend with a splash of broth and the green chiles to form a sauce.

🍅 Grandma’s Spanish Rice (Arroz Rojo)

📝 Ingredients:

• 1½ cups long-grain white rice

• 2 tbsp vegetable oil or lard

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ½ cup tomato sauce (or 1 small ripe tomato, blended)

• 2 cups chicken broth

• ½ tsp cumin

• Salt, to taste

👩‍🍳 Instructions:

1. Toast the rice:
   In a saucepan, heat oil over medium heat. Add rice and stir until golden and nutty, about 6–8 minutes.

2. Sauté aromatics:
   Add onion and garlic. Cook another 2–3 minutes, stirring.

3. Add liquids & seasoning:
   Stir in tomato sauce, broth, cumin, and salt. Bring to a gentle boil.

4. Simmer:
   Reduce heat to low, cover, and cook for 18–20 minutes, or until liquid is absorbed and rice is tender. Let sit 5 minutes, then fluff with a fork.

🍽️ To Serve Grandma’s Way:

• Spoon a mound of Spanish rice onto a plate.

• Top with a generous ladle of Chili Verde and some of the rich green sauce.

• Serve with warm tortillas, avocado slices, and maybe a dollop of sour cream.