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Grandma’s Chili Verde Rice

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Slow-cooked pork and Spanish rice blend bold flavors for a warming family-style meal.

Ingredients

Scale
  • 6 large pork chops, cut into large chunks
  • 1 clove garlic, minced
  • 1 large yellow onion, finely chopped
  • 1 jalapeno chile, canned, finely chopped
  • 400 grams canned chopped green chiles
  • 1 large yellow wax chili, finely diced
  • 1 medium fresh tomato, chopped
  • Salt, to taste
  • 3 cups (720 ml) water
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (16 g) all-purpose flour
  • Cumin, to taste

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add pork chunks and brown evenly on all sides.
  2. Stir in minced garlic, chopped onion, canned jalapeno, chopped green chiles, yellow wax chili, and chopped tomato. Cook, stirring occasionally, until vegetables soften and begin to release their aroma.
  3. Sprinkle flour and cumin over the mixture. Season with salt. Stir to coat the ingredients evenly and cook for 1-2 minutes to remove raw flour taste.
  4. Pour in water, stirring to combine and dissolve any bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 60 minutes, or until the pork is fork-tender and the stew has thickened.

Notes

For deeper flavor, allow the stew to rest for several hours or overnight before reheating and serving.

Nutrition

Find it online: https://www.delicetreats.com/grandmas-chili-verde-rice/