As the rich aroma of simmering pork fills my kitchen, I’m instantly transported back to my grandmother’s bustling home. It’s where she would whip up her famous Grandma's Chili Verde and Spanish Rice, a comforting dish that never failed to bring us together. This recipe is a perfect blend of tender, flavorful pork and vibrant tomatillos, making it not only a crowd-pleaser but also a nourishing option that’s ideal for busy weeknights. With minimal prep and the option to freeze leftovers, it’s a lifesaver for anyone looking to ditch fast food for something wholesome. So, are you ready to savor the taste of cherished memories? Let’s dive into this delicious adventure!
Why is this chili verde unforgettable?
Comforting, hearty dish: Grandma's Chili Verde and Spanish Rice is the perfect meal to gather friends and family around the table. Bursting with flavor: The tender pork and zesty tomatillos harmoniously blend together for an unbeatable taste experience. Versatile and adaptable: Feel free to add your favorite vegetables or spices to make this dish your own! Quick prep time: With just 15 minutes of hands-on work, this recipe allows you to enjoy a wholesome meal without the hassle. Make-ahead magic: The flavors deepen beautifully when made a day ahead; simply reheat before serving—a time-saver for busy nights!
Grandma's Chili Verde and Spanish Rice Ingredients
For the Chili Verde
• Oil – 1 tablespoon for sautéing the pork and bringing out all its flavors.
• Pork – 2 pounds cut into chunks; this will be the star of your dish, providing tender and juicy bites.
• Salt – 1 teaspoon to enhance the natural flavors of the ingredients.
• Black Pepper – 1 teaspoon for a little kick that balances the dish.
• Ground Cumin – 1 teaspoon; adds a warm, earthy depth to the chili verde.
• Dried Oregano – ½ teaspoon for that classic herbal note, making the flavors pop.
• Green Tomatillos – 1 cup, fresh or canned; these bring a bright and tangy flavor to the dish.
• Onion – 1 small, chopped; it adds sweetness and aroma to the chili.
• Garlic – 4 cloves minced for a fragrant base that enhances every bite.
• Chicken Broth – 4 cups provide a rich liquid for simmering the pork and infusing it with flavor.
For the Spanish Rice
• Long-Grain White Rice – 2 cups; this absorbs the flavors beautifully and complements the chili verde.
• Water – 4 cups to cook the rice to fluffy perfection.
• Additional Salt and Pepper – To taste, ensuring your rice and chili verde are perfectly seasoned.
There you have it! All the essential ingredients for Grandma’s Chili Verde and Spanish Rice that will bring warmth and a touch of nostalgia to your home. Enjoy crafting this deliciously comforting meal!
Step‑by‑Step Instructions for Grandma's Chili Verde and Spanish Rice
Step 1: Heat the Oil
Begin by heating 1 tablespoon of oil in a large pot over medium-high heat. Allow the oil to shimmer but not smoke, indicating it's the perfect temperature for cooking. This step is crucial for searing the pork and locking in those delightful flavors, setting the stage for Grandma’s Chili Verde.
Step 2: Brown the Pork
Season 2 pounds of pork chunks with 1 teaspoon each of salt, black pepper, and ground cumin, along with ½ teaspoon of dried oregano. Add the pork to the hot pot and brown it on all sides for about 5-7 minutes, watching for a golden crust to form. This step enhances the meat's flavor and provides a hearty foundation for the chili verde.
Step 3: Sauté the Aromatics
Once the pork is nicely browned, stir in 1 cup of green tomatillos, 1 chopped small onion, and 4 minced cloves of garlic. Cook for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and the onions are slightly translucent. This adds aromatic depth to Grandma's Chili Verde, ensuring each bite is delicious.
Step 4: Simmer with Broth
Pour in 4 cups of chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. Look for the pork to become tender and easily shredded, as this will create that melt-in-your-mouth texture we all love in chili verde.
Step 5: Rinse the Rice
While the pork simmers, take a moment to rinse 2 cups of long-grain white rice under cold water until the water runs clear. This process removes excess starch, which ultimately results in fluffy Spanish rice. Set the rinsed rice aside while the flavors meld in the pot.
Step 6: Cook the Spanish Rice
In another pot, bring 4 cups of water to a boil. Once boiling, add the rinsed rice and a pinch of salt for seasoning. Cover the pot and reduce the heat to low, cooking for 18-20 minutes or until the water is absorbed and the rice is tender. Fluff the rice with a fork before serving it alongside the chili verde.
Step 7: Shred the Pork
Once the pork is tender after an hour of simmering, remove the pot from heat. Use two forks to shred the pork right in the pot, mixing it well with the sauce. Taste and adjust the seasoning with additional salt and pepper as needed, ensuring the flavors pop in Grandma's Chili Verde.
Step 8: Serve and Enjoy
To serve, create a bed of fluffy Spanish rice on each plate and ladle a generous amount of the flavorful Grandma's Chili Verde over the top. The vibrant colors and rich aromas will beckon everyone to the table, promising a satisfying and hearty meal fit for any occasion.
Grandma's Chili Verde and Spanish Rice: Flavor Variations
Feel free to put your own spin on this dish and create a signature flavor that will make your family smile!
-
Spicy Kick: Add sliced jalapeños or serrano peppers during sautéing for that extra heat. Embrace the spice to ignite your taste buds!
-
Smoky Flavor: Stir in a teaspoon of smoked paprika for a warm, smoky note that elevates the entire dish. Just a hint of smokiness can transform the experience dramatically.
-
Vegetarian Delight: Swap out the pork for chickpeas or jackfruit for a plant-based option. You’ll still enjoy a hearty and satisfying meal that’s packed with protein.
-
Loaded Chili Verde: Add black beans or corn to the chili for extra texture and flavor. These add-ins create delightful surprises in every bite!
-
Herbed Rice: Infuse your Spanish rice with a handful of fresh cilantro or parsley right before serving. The bright herbs will lift the dish and bring freshness to the plate.
-
Citrusy Twist: A squeeze of lime over the finished chili verde gives it a vibrant, zesty finish that enhances the tomatillos' natural tartness. Don't skip this delightful addition!
-
Creamy Addition: For a richer sauce, mix in a bit of sour cream or crema just before serving. This creamy element adds a luxurious touch to every spoonful.
-
Colorful Peppers: Toss in diced bell peppers during the sauté phase for a pop of color and sweetness. They not only brighten the dish visually but also contribute to a lovely contrast in flavors.
Feel empowered to explore these variations and make Grandma's Chili Verde and Spanish Rice your own! For inspired sides, consider pairing with fresh pico de gallo or homemade tortilla chips to round out the meal.
How to Store and Freeze Grandma's Chili Verde and Spanish Rice
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth to maintain moisture.
Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on low heat in a pot for 10-15 minutes, stirring occasionally until heated through. Serve over freshly cooked Spanish rice for the best meal experience.
Make-Ahead: This dish also develops better flavor when made a day ahead; just reheat to enjoy restored flavors for the perfect dinner any night!
What to Serve with Grandma's Chili Verde and Spanish Rice
As you prepare this soul-warming dish, imagine creating a feast that tantalizes the tastebuds and comforts the heart.
-
Creamy Guacamole: The cool, creamy texture of guacamole balances the spicy heat of the chili verde, making each bite a delightful journey.
-
Tortilla Chips: Crispy tortilla chips provide a satisfying crunch and are perfect for scooping up that delicious chili verde, enhancing your dining experience.
-
Pico de Gallo: Fresh pico de gallo offers a zesty and vibrant topping, with its tomatoes, onions, and cilantro brightening the rich flavors of Grandma's Chili Verde.
-
Mexican Cornbread: This sweet and buttery cornbread pairs beautifully, adding a satisfying sweetness that complements the savory pork melded in the spicy sauce.
-
Black Beans: A hearty side of black beans adds fiber and protein, creating a nutritious medley that beautifully elongates the meal.
-
Margaritas: Cheers! A refreshing margarita with its zesty lime and subtle sweetness creates a festive atmosphere, elevating your dinner into a celebration.
-
Fresh Lime Wedges: Squeeze fresh lime over the chili verde for a pop of citrus that brightens the dish and cuts through the richness.
-
Cilantro Lime Rice: For a different spin, consider serving this vibrant rice dish alongside, offering a complementary herbaceous flavor that tantalizes the palate.
Each of these accompaniments brings a new sensation, making your meal with Grandma’s Chili Verde and Spanish Rice an experience to remember!
Expert Tips for Grandma's Chili Verde
-
Pork Selection: Choose the right cut of pork; shoulder or butt is ideal for that tender texture in Grandma's Chili Verde.
-
Don’t Rush Simmering: Allow the pork to simmer for a full hour. This ensures maximum tenderness and depth of flavor, avoiding a tough bite.
-
Taste as You Go: Always taste and adjust seasoning as you shred the pork. This step can elevate the flavors of Grandma's Chili Verde dramatically.
-
Rice Rinsing: Don't skip rinsing the rice! It’s crucial for achieving that fluffy Spanish rice texture, preventing clumps from forming.
-
Serving Suggestions: Serve with a dollop of sour cream or fresh cilantro on top for a burst of flavor that beautifully complements the dish.
Make Ahead Options
These Grandma's Chili Verde and Spanish Rice are perfect for meal prep enthusiasts! You can prepare the chili verde up to 3 days in advance; simply follow steps 1 through 4, then let the mixture cool completely before refrigerating. The flavors will deepen as it sits, making it even more delicious when reheated. The Spanish rice can be made ahead as well; cook it and store in an airtight container in the fridge for up to 3 days. To serve, just reheat the chili verde on the stovetop until warmed through and fluff the rice as needed. With these make-ahead tips, you'll enjoy a comforting meal on busy weeknights without sacrificing flavor!
Grandma's Chili Verde and Spanish Rice Recipe FAQs
How do I choose the right tomatillos for this dish?
Absolutely! When selecting fresh tomatillos, look for ones that are firm with a vibrant green color and intact husks. Avoid any that have dark spots or feel overly soft, as this indicates overripeness.
How should I store leftovers of Grandma's Chili Verde and Spanish Rice?
Personally, I recommend storing leftovers in an airtight container in the fridge for up to 3 days. Be sure to reheat gently on the stovetop and consider adding a splash of chicken broth to keep the dish moist and flavorful.
Can I freeze leftovers of Grandma's Chili Verde and Spanish Rice?
Yes! You can freeze the chili verde in freezer-safe containers for up to 3 months. To freeze, portion it out and let it cool completely before sealing. Thaw overnight in the fridge before reheating. To reheat, warm it on low heat in a pot for around 10-15 minutes, stirring occasionally.
What if my chili verde turns out too salty?
If your Chili Verde seems too salty, no worries! You can balance the flavors by adding a bit of unsalted chicken broth or water to dilute the saltiness. Alternatively, adding a dollop of sour cream can help mellow out the flavors quite nicely.
Is this recipe suitable for anyone with dietary restrictions?
Yes! This dish is versatile and can be tailored for various dietary preferences. For gluten-free options, ensure your broth is gluten-free. Additionally, if you're making it for a group with allergies, you can adjust spices or use lean meats like chicken instead of pork, keeping the essence of Grandma’s Chili Verde intact while accommodating everyone's needs.
Grandma's Chili Verde and Spanish Rice: A Cozy Flavor Fiesta
Equipment
- Large pot
- Medium pot
Ingredients
Chili Verde
- 1 tablespoon Oil for sautéing the pork
- 2 pounds Pork cut into chunks
- 1 teaspoon Salt to enhance the flavors
- 1 teaspoon Black Pepper for a little kick
- 1 teaspoon Ground Cumin adds warmth
- 0.5 teaspoon Dried Oregano for classic herbal notes
- 1 cup Green Tomatillos fresh or canned
- 1 small Onion chopped
- 4 cloves Garlic minced
- 4 cups Chicken Broth
Spanish Rice
- 2 cups Long-Grain White Rice
- 4 cups Water to cook the rice
- Additional Salt and Pepper to taste
Instructions
Cooking Steps
- Heat 1 tablespoon of oil in a large pot over medium-high heat.
- Season 2 pounds of pork chunks with 1 teaspoon each of salt, black pepper, and ground cumin, along with ½ teaspoon of dried oregano. Brown the pork in the pot for about 5-7 minutes.
- Stir in 1 cup of green tomatillos, 1 chopped small onion, and 4 minced cloves of garlic. Cook for 2-3 minutes until fragrant.
- Pour in 4 cups of chicken broth, bring to a boil, then simmer covered on low heat for about 1 hour.
- Rinse 2 cups of long-grain white rice under cold water until it runs clear. Set aside.
- In another pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and cook on low for 18-20 minutes.
- Shred the tender pork in the pot using two forks and adjust seasoning if necessary.
- Serve the chili verde over a bed of fluffy Spanish rice.
Leave a Reply