Grandma’s Chili Verde and Spanish Rice
Bring the warmth of a family favorite to your table with this comforting and flavorful dish. Grandma’s Chili Verde pairs tender pork with a vibrant green chili sauce, while Spanish Rice serves as the perfect accompaniment.
Chili Verde
Ingredients:
- 6 green chilis
- 4 jalapeños
- 1 white onion
- 1 whole clove of garlic
- 8–10 tomatillos
- Cilantro, as desired
- Juice of 1 lime
- 2 pork tenderloins, browned
- Chicken broth, as needed
- Salt and seasoning, to taste
Instructions:
- Preheat the broiler on high. Arrange the green chilis, jalapeños, onion, garlic, and tomatillos on a baking sheet.
- Broil for 10–20 minutes, turning occasionally, until charred and softened.
- Blend the broiled vegetables with cilantro and lime juice until smooth.
- In a large skillet, brown the pork tenderloins on all sides over medium-high heat.
- Add the green chili sauce and enough chicken broth to cover the pork.
- Season with salt and additional spices, such as cumin or oregano, to taste.
- Simmer on low heat until the pork is tender and flavors meld, about 30–40 minutes.
Spanish Rice
Ingredients:
- 3 cups long-grain rice
- ¼ cup oil (adjust based on preference)
- 2 garlic cloves, whole
- Chopped onion (optional)
- Knorr tomate & Knorr chicken bouillon, to taste
- ¼ tsp granulated garlic
- 6 cups very hot water
- 6 sprigs of cilantro
Instructions:
- Heat oil in a large pan over medium heat. Add garlic cloves and rice. Sauté until the rice turns golden brown.
- Add hot water, bouillon powders, and granulated garlic. Stir well to combine.
- Bring to a vigorous boil. Add the cilantro sprigs, reduce heat to low, cover tightly, and cook for 25 minutes.
- Do not stir or uncover during cooking. Fluff with a fork before serving.
Enjoy!
Pair the Chili Verde and Spanish Rice with warm tortillas, lime wedges, and a sprinkle of chopped cilantro for a comforting meal that will become a family favorite.
Notes:
Ingredient Selection:
- Use firm, bright-green tomatillos for the chili verde.
- Choose well-marbled pork tenderloins for tender and flavorful meat.
- Opt for high-quality long-grain rice for the best results.
Tips for Handling Chilis:
- Wear gloves when handling jalapeños to avoid skin irritation.
- For a milder sauce, remove seeds and membranes from the peppers before broiling.
Serving Suggestions:
- Serve with tortillas, lime wedges, or even a dollop of sour cream for a cooling contrast.
- Pair the Spanish Rice with grilled meats or seafood for added variety.
Make-Ahead and Storage:
- Store leftover chili verde and rice in separate airtight containers in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave with a splash of water to retain moisture.
This recipe is a timeless classic that combines simplicity with authentic flavor—just like Grandma used to make!