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.