Instructions
Step 1: In a large pot, heat oil over medium heat. Add pork cubes and brown on all sides. Remove and set aside.
Step 2: In the same pot, sauté onion and garlic until translucent. Add back the pork.
Step 3: In a blender, combine tomatillos, green chilies, cilantro, cumin, oregano, and chicken broth. Blend until smooth.
Step 4: Pour the green sauce into the pot with the pork. Stir well, season with salt and pepper, then bring to a simmer. Cover and cook on low for 1.5 to 2 hours until pork is tender.
Step 5: For the Spanish rice, heat oil in a saucepan. Add rice and toast until golden brown.
Step 6: Add onion and garlic, sauté for another 2 minutes. Stir in tomato sauce, chicken broth, cumin, and salt.
Step 7: Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is cooked and fluffy.
Step 8: Serve Chili Verde alongside the Spanish rice for a hearty, delicious meal.
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat pork in a saucepan over medium-low heat until warmed through. Reheat rice by sprinkling a little water over it and microwaving covered. Both can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
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