This tasty chili verde is packed with tender pork, zesty green chilies, and spices that warm you from the inside out. Pair it with fluffy Spanish rice, and you’ve got a meal ready to impress!
There’s something special about enjoying a bowl of Grandma’s chili. I love how it fills the kitchen with a cozy smell. Plus, who can resist mixing that rice into the chili? Yum!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish, providing a rich and tender meat. If you need a substitute, consider chicken thighs or turkey, though they will change the flavor slightly.
Poblano Peppers: These add a gentle heat and depth. If you can’t find them, green bell peppers are a good alternative, but the flavor won’t be as robust. Roasted green chilies work well too!
Tomatillo Sauce: Tomatillos provide acidity and a unique flavor. If fresh tomatillos aren’t available, canned tomatillo sauce is a great shortcut. Just make sure it’s not too sweet.
Spices: Cumin, oregano, and smoked paprika are essential for depth of flavor. If you’re out of smoked paprika, regular paprika with a touch of cayenne can add a bit of heat.
Rice: Long-grain white rice is perfect here. Substitute with brown rice for a healthier option, but cooking times will vary.
How Do I Achieve the Right Consistency for Chili Verde?
Getting the chili to the perfect thickness is crucial. When simmering, keep an eye on it and stir occasionally. If it’s too thick, simply add more chicken broth or water a bit at a time until you reach your desired consistency.
- Start with medium-high heat and then reduce to low once boiling. This allows the flavors to meld without burning.
- Simmer for at least 1.5 hours; the longer, the better for tender meat and rich flavors.
- Check for seasoning before serving. Adjust salt, lime juice, or even more spices to suit your taste.
These tips will help you create a delicious chili verde every time, just like Grandma used to make!
Grandma’s Hearty Chili Verde with Spanish Rice
Ingredients You’ll Need:
For the Chili Verde:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4-5 roasted and peeled poblano peppers (or 2 cups roasted green chilies), chopped
- 1-2 jalapeños, seeded and chopped (adjust to taste)
- 1 (14 oz) can diced green chilies
- 1 (28 oz) can tomatillo sauce or 1 ½ lbs fresh tomatillos, husked and chopped
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
For the Spanish Rice:
- 1 ½ cups long-grain white rice
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or 1 cup fresh diced tomatoes)
- 2 ½ cups chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt, to taste
- Fresh cilantro or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This hearty meal takes about 20 minutes of preparation time and 2 hours of slow cooking for the chili verde. The Spanish rice takes about 25 minutes to make. So, set aside around 2.5 hours in total to make this delicious dish from scratch—perfect for family gatherings or a cozy dinner at home!
Step-by-Step Instructions:
1. Prepare the Chili Verde:
Start by heating the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the pork cubes and brown them on all sides, which should take about 5-7 minutes. If the pot is getting crowded, don’t hesitate to work in batches. Once nicely browned, remove the pork and set it aside on a plate.
Now, in the same pot, add the diced onion, sautéing it until it becomes soft and translucent (around 3-4 minutes). Toss in the minced garlic and cook it for an additional 30 seconds until you can smell its delightful aroma.
Next, mix in the chopped roasted poblano peppers, jalapeños, canned green chilies, and tomatillo sauce (or the fresh tomatillos). Stir everything together to combine well.
Return the browned pork to the pot, pour in the chicken broth, then sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. Give it a good stir to get all those flavors working together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, stirring occasionally until the pork is tender and the flavors meld beautifully. If you notice the chili thickening up too much, feel free to add a bit more broth or water as needed.
Just before you’re ready to serve, stir in the lime juice, taste, and adjust the seasoning if necessary. Sprinkle with fresh chopped cilantro for that lovely garnish!
2. Prepare the Spanish Rice:
While the chili is simmering, rinse the rice under cold water until the water runs clear, then drain it well. In a medium saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté it until softened, which should take about 3 minutes. Next, add the minced garlic, cooking for another 30 seconds.
Now, stir in the rice, cooking while stirring frequently until it’s lightly toasted; this should take about 2-3 minutes. Once it’s fragrant, add the diced tomatoes, chicken broth, cumin, smoked paprika, and salt. Stir everything together to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 18-20 minutes, or until the rice is tender and the liquid is absorbed. After that, remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving, and garnish with additional cilantro or parsley if desired!
3. To Serve:
Now, it’s time to dig in! Spoon a generous helping of the chili verde into bowls and serve it with a side of warm Spanish rice. Enjoy the cozy flavors and think fondly of Grandma’s kitchen!
FAQ for Grandma’s Hearty Chili Verde with Spanish Rice
Can I Use a Different Meat in This Chili Verde?
Absolutely! If you prefer a leaner option, chicken thighs work well, though the cooking time will be shorter. Ground beef or turkey can also be used, but they will give a different flavor profile. Just be sure to adjust the cooking time accordingly to ensure the meat is cooked thoroughly.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Brown the pork and sauté the onions and garlic on the stove first to develop flavor. Then transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours until the pork is tender.
Can I Prepare the Chili Verde Ahead of Time?
Definitely! The chili verde tastes even better the next day as the flavors have more time to meld. You can prepare it a day in advance and store it in the fridge. Just reheat gently on the stove before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili verde for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. To reheat, either thaw overnight in the fridge or use the microwave or stovetop until heated through.
