Here’s a heartwarming, old-school combo that never goes out of style: Grandma’s Chili Verde served with Spanish Rice. This comforting duo is full of bold, home-cooked flavors—perfect for family dinners or a cozy Sunday meal.
🌶️ Grandma’s Chili Verde (Pork in Green Chile Sauce)
🔸 Ingredients
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2–3 lbs pork shoulder or pork butt, trimmed and cut into 1-inch cubes
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Salt & pepper, to taste
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1 tbsp oil (vegetable or lard)
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1 large onion, chopped
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4 cloves garlic, minced
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6 tomatillos, husked and rinsed
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2–3 poblano peppers
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1–2 jalapeños or serranos (adjust for heat)
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1 bunch cilantro
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1½ cups chicken broth
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1 tsp ground cumin
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½ tsp dried oregano (Mexican oregano if available)
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Juice of 1 lime (optional)
🧑🍳 Instructions
1. Roast the green stuff:
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Roast tomatillos, poblanos, and jalapeños under the broiler or on a hot skillet until blistered and soft (about 10–12 mins), turning occasionally.
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Let cool slightly. Peel skin off poblanos and remove seeds (optional for jalapeños).
2. Blend the sauce:
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Add roasted tomatillos, peppers, garlic, cilantro, cumin, oregano, and chicken broth to a blender. Blend until smooth.
3. Brown the pork:
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Season pork with salt and pepper.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown pork in batches, then return all to the pot. Add chopped onion and sauté for 3–4 minutes.
4. Simmer:
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Pour in the blended verde sauce. Stir well.
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Reduce heat, cover, and simmer on low for 1.5 to 2 hours, or until pork is fork-tender and flavors have melded.
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Add lime juice at the end for brightness.
🍚 Grandma’s Spanish Rice
🔸 Ingredients
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1 cup long grain white rice
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2 tbsp oil or lard
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½ small onion, finely chopped
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2 cloves garlic, minced
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1 ¾ cups chicken broth
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¼ cup tomato sauce (or 2 tbsp tomato paste + 1 tbsp water)
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½ tsp cumin
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Salt to taste
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Optional: ¼ cup peas or diced carrots
🧑🍳 Instructions
1. Toast the rice:
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In a skillet or saucepan, heat oil over medium heat.
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Add rice and cook, stirring often, until lightly golden (5–7 mins).
2. Add flavor:
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Stir in onion and garlic. Sauté another 1–2 mins until fragrant.
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Add tomato sauce, chicken broth, cumin, and salt.
3. Simmer:
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Bring to a gentle boil, reduce heat to low, cover, and simmer for 18–20 minutes.
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Turn off heat and let rest (covered) for 5 more minutes before fluffing.
🫓 Serve With:
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Warm tortillas or rice on the side of the chili verde
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A dollop of sour cream and avocado
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Lime wedges and chopped cilantro