As the tantalizing aroma of spices fills the kitchen, my mind drifts back to lazy family Sundays spent around the table, savoring bowls of Grandma's Chili Verde and Spanish Rice. This hearty dish is a warm hug on a chilly evening, perfect for those who crave a homemade meal that’s both comforting and satisfying. The vibrant blend of tender pork, tomatillos, and spices creates a delightfully zesty flavor profile, while the fluffy Spanish rice serves as the ideal companion, soaking up every savory drop. One of the best parts? It’s a breeze to prepare, making it an excellent choice for any night of the week. Plus, with its ability to be amped up or prepped ahead, this recipe is a true weeknight winner. Are you ready to recreate this delicious memory and treat your taste buds to a fiesta?
Why is this Chili Verde special?
Comforting warmth: There’s nothing quite like a big bowl of Grandma's Chili Verde and Spanish Rice to wrap you in a cozy embrace.
Flavor explosion: The hearty pork combined with zesty tomatillos and aromatic spices creates a taste adventure that’s both rich and refreshing.
Simple preparation: You won’t need to be a culinary expert; even novice cooks can whip this up, as it involves straightforward steps and basic ingredients.
Perfect for gatherings: Whether it’s a family dinner or a friendly get-together, this dish brings everyone together, satisfying even the pickiest eaters.
Make-ahead magic: Prepare it a day in advance! The flavors deepen overnight, making your life easier while adding a delightful depth to each bite.
Elevate your meal by serving it with guacamole or tortilla chips for an irresistible feast. Enjoy!
Chili Verde and Spanish Rice Ingredients
For the Chili Verde
- Pork (cut into cubes) – 2 pounds of tender pork adds richness and heartiness to the dish.
- Salt – 1 tablespoon enhances the flavors of all ingredients beautifully.
- Black pepper – 1 teaspoon brings a mild heat that complements the spices.
- Cumin – 1 teaspoon adds a warm, earthy undertone that's essential in this chili verde.
- Oregano – 1 teaspoon infuses the dish with a savory, herbaceous note.
- Cayenne pepper – ½ teaspoon provides a gentle kick but adjust to your spice preference.
- Green tomatillos (chopped, fresh or canned) – 1 cup brings tanginess and depth, making the chili vibrant and fresh.
- Onion (chopped) – 1 medium onion adds sweetness and forms the aromatic base.
- Garlic (minced) – 4 cloves infuse the dish with a lovely fragrance and robust flavor.
- Pork broth – 2 cups keeps the chili rich and savory; feel free to use chicken broth as a substitute.
- Tomato paste – 1 tablespoon thickens the sauce and intensifies its flavor profile.
For the Spanish Rice
- Long-grain white rice – 1 cup provides a fluffy and tender base for the dish.
- Water – 2 cups ensures the rice cooks perfectly without sticking.
For Garnish
- Cilantro (chopped) – 1 cup adds freshness and a burst of color to each serving, helping to balance the heating qualities of the chili verde.
Ready to dive into the savory depths of this Chili Verde and Spanish Rice? Let the cooking begin!
Step‑by‑Step Instructions for Chili Verde and Spanish Rice
Step 1: Season the Pork
Start by seasoning the 2 pounds of cubed pork with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of cayenne pepper. Ensure the pork is evenly coated with the spices, creating a flavorful base for your Chili Verde. This step takes about 5 minutes and prepares the meat for a delicious browning.
Step 2: Brown the Pork
In a large pot, heat a splash of oil over medium heat. Once hot, add the seasoned pork cubes and cook for about 10 minutes, turning regularly until the meat is browned on all sides. This browning process enhances the flavor, creating a beautiful crust. Keep an eye on the pork, as it should develop a nice golden color.
Step 3: Sauté Onions and Garlic
After browning the pork, add 1 medium chopped onion and 4 minced garlic cloves to the pot. Sauté for about 5 minutes until the onions become translucent and fragrant, mingling with the pork. Stir occasionally to prevent sticking. This combination adds depth to your Chili Verde and elevates the aroma throughout your kitchen.
Step 4: Add Tomatillos and Broth
Stir in 1 cup of chopped green tomatillos and 2 cups of pork broth, along with 1 tablespoon of tomato paste. Mix everything well, bringing the mixture to a gentle simmer. Allow it to bubble lightly as the flavors combine, which should take around 5 minutes. You’ll notice the vibrant color of the tomatillos infusing the broth.
Step 5: Simmer the Chili Verde
Once simmering, cover the pot and let it cook for approximately 1 hour. This slow-cooking stage allows the pork to become tender and absorb the flavors of the spices and tomatillos. Check occasionally to ensure it maintains a gentle simmer, enriching the overall flavor of your Chili Verde.
Step 6: Rinse the Rice
While the Chili Verde simmers, take this time to prepare the Spanish rice. Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This helps to remove excess starch, preventing the rice from becoming gummy as it cooks. This step only takes about 3-5 minutes but is essential for fluffy rice.
Step 7: Cook the Rice
In a separate saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed rice along with a pinch of salt. Reduce the heat to low, cover the saucepan, and let it cook for about 20 minutes, or until all the water has been absorbed. The rice should be tender and fluffy by the end of this cooking time; avoid lifting the lid too often.
Step 8: Fluff the Rice
After the rice is cooked, turn off the heat and let it sit covered for about 5 minutes. Then, fluff the rice gently with a fork to separate the grains, creating a perfect side dish to accompany your Chili Verde. The aroma of the rice blends beautifully with the spicy and savory flavors of the main dish.
Step 9: Serve and Garnish
Once both the Chili Verde and Spanish rice are ready, serve the chili in bowls alongside a generous portion of rice. Garnish with 1 cup of chopped cilantro for a burst of freshness and color. This step adds another layer of flavor and vibrancy, perfectly complementing the hearty Chili Verde.
Make Ahead Options
Preparing Grandma's Chili Verde and Spanish Rice ahead of time is a game changer for busy weeknights! You can easily cook the chili verde up to 24 hours in advance; just cool it completely before refrigerating in an airtight container to preserve its delicious flavors. Alternatively, the pork can be seasoned and stored overnight to save time during cooking. When you’re ready to serve, simply reheat the chili gently on the stove, adding a splash of broth if needed to maintain its rich consistency. The Spanish rice can be cooked just before serving to ensure optimal fluffiness, making your family meal feel fresh and vibrant while saving you precious time!
Expert Tips for Chili Verde and Spanish Rice
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Choose Quality Pork: Opt for well-marbled pork shoulder for tenderness. Lean cuts may dry out during the slow cooking process, leading to less flavorful chili.
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Fresh Ingredients Matter: Use fresh tomatillos and spices for a vibrant flavor. Canned alternatives are convenient but may lack the same brightness in your Chili Verde.
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Balance the Heat: Adjust cayenne pepper according to taste. If you’re unsure, start with less and add more during cooking; you can always increase heat but can’t decrease it once added.
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Monitor Simmering: Keep the pot covered and check occasionally, but don’t stir too often. Frequent stirring may toughen the meat and alter the desired texture of your Chili Verde.
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Rest the Rice: Let the cooked rice sit covered for a few minutes before fluffing. This allows for even moisture distribution, ensuring you have perfect, separate grains ready to soak up your chili.
Chili Verde and Spanish Rice Variations
Feel free to add your own twist to this comforting classic and elevate the flavors even more!
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Spicy Kick: Increase the cayenne pepper to 1 teaspoon for a heat boost that pairs beautifully with the tangy tomatillos. This will intensify the dish's flavor and make it a memorable experience for spice lovers.
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Vegetarian Delight: Swap the pork for cubed zucchini and bell peppers sautéed until tender in olive oil. This delicious twist offers a lighter version that's just as flavorful and satisfying.
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Cilantro-Free: If cilantro isn’t your thing, substitute it with fresh parsley for a milder herbal note that won’t overpower the dish. It adds a lovely pop of color too!
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Creamy Texture: Stir in a splash of coconut cream or sour cream just before serving for an unexpected creaminess that enhances the dish's richness. It’s a comforting addition that balances the spicy flavors beautifully.
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Quinoa Twist: Replace long-grain white rice with quinoa for a protein-packed alternative. This nutty grain adds a unique flavor and texture, making your meal even heartier.
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Sultry Smokiness: Add diced and cooked chorizo alongside the pork for a robust, smoky flavor that complements the zesty tomatillos and spices. Just ensure to adjust the salt as needed.
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Citrusy Brightness: A squeeze of fresh lime juice over the finished dish brightens all the flavors and adds a refreshing tang that's perfect for a hot summer meal.
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Pork Variations: Substitute the pork with shredded rotisserie chicken or beef for different textures and flavor profiles. Each option lends its unique character to this beloved dish.
Feel free to explore these variations and discover your perfect blend! And don't forget to serve with a side of guacamole or tortilla chips for a complete experience!
What to Serve with Grandma's Chili Verde and Spanish Rice
There's nothing quite like enhancing the delightful flavors of your chili with complementary sides that create a memorable meal.
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Guacamole: This creamy avocado dip adds a buttery richness that pairs perfectly with the zesty chili, balancing its heat.
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Tortilla Chips: Crisp and salty, these chips make the perfect vehicle for scooping up chili. They add a satisfying crunch to each bite.
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Pico de Gallo: Fresh tomatoes, onions, and cilantro create a refreshing contrast to the robust chili, adding a burst of brightness and texture.
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Cornbread: Sweet and fluffy, cornbread soaks up the saucy chili beautifully while maintaining a light, airy texture—a comforting treat.
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Fresh Salad: A simple side salad with lime vinaigrette introduces a fresh crunch, acting as a cool counterpoint to the warm chili verde.
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Margaritas: This citrusy drink enhances your dining experience, cleansing the palate with each sip and perfectly complementing the chili’s bold flavors.
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Churros: Finish off your meal with these sweet, fried pastries. Their warm cinnamon-sugar coating offers a delightful contrast to the savory main dishes.
How to Store and Freeze Chili Verde and Spanish Rice
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Fridge: Store leftover Chili Verde and Spanish Rice in an airtight container for up to 3 days. Ensure both are cooled before sealing to prevent condensation.
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Freezer: Freeze portions of Chili Verde in heavy-duty freezer bags or containers for up to 3 months. For best results, remove excess air to prevent freezer burn.
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Reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium heat until heated through. You may need to add a splash of water or broth to bring back the desired consistency.
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Storage Tip: To keep your Chili Verde vibrant, consider freezing the pork separately from the rice. This ensures each component maintains its intended texture.
Chili Verde and Spanish Rice Recipe FAQs
How do I select the right pork for my chili verde?
Absolutely! For the best results, I recommend using well-marbled pork shoulder. It adds richness and tenderness as it cooks. Avoid lean cuts to prevent dryness, which can lead to a less flavorful chili.
How should I store leftover chili verde and Spanish rice?
Store your leftovers in airtight containers in the fridge. They will stay fresh for up to 3 days. Make sure both the chili and rice are cool before sealing to reduce condensation, which can affect texture.
Can I freeze chili verde and Spanish rice?
Yes! You can freeze portions of the chili verde for up to 3 months. Just place it in heavy-duty freezer bags or airtight containers, and be sure to remove excess air to avoid freezer burn. For best results, freeze the pork and rice separately.
What if my chili verde is too spicy?
Very! If you find your chili too spicy, a simple remedy is to add a bit of sugar or honey to balance the heat. Alternatively, you can add a splash of cream or coconut milk, which can mellow out the spiciness. If there’s time, letting it simmer longer on low heat can also help.
Can I substitute ingredients in this recipe?
Definitely! If you don’t have green tomatillos, you can use canned tomatillos or even diced tomatoes for a slightly different flavor. You can also swap the pork for chicken or turkey if you’re looking for a lighter option. Just adjust the cooking time accordingly as chicken cooks faster than pork.
Is chili verde safe for my pets?
No, chili verde is not safe for pets. The spices, especially garlic and onion, can be harmful to them. It's best to keep it out of their reach and stick to pet-friendly treats and meals. Always consult your vet if you have concerns about your pet's diet.
Hearty Chili Verde and Spanish Rice for Cozy Nights
Ingredients
Equipment
Method
- Season the pork with salt, black pepper, cumin, oregano, and cayenne pepper.
- In a pot, heat oil and brown the seasoned pork for about 10 minutes.
- Add chopped onion and minced garlic, and sauté until onions are translucent.
- Stir in tomatillos, pork broth, and tomato paste, then simmer for 5 minutes.
- Cover and let the chili simmer for approximately 1 hour.
- Rinse the rice under cold water until water runs clear.
- Bring water to a boil in a separate saucepan, add the rinsed rice, cover, and cook for 20 minutes.
- Let the rice sit covered for 5 minutes, then fluff gently with a fork.
- Serve the chili in bowls with rice and garnish with chopped cilantro.
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