Grandma's Chili Verde Spanish Rice (Print Version)
Simmered pork, green chiles, and Spanish rice deliver a bold, comforting, and savory family meal.
# Ingredients:
→ Chili Verde Base
01 -
6 large pork chops, cut into large chunks
02 -
1 clove garlic, finely minced
03 -
1 large yellow onion, chopped
04 -
1 jalapeno chili, canned, chopped
05 -
400 grams canned chopped green chiles
06 -
1 large yellow wax chile, seeds removed and chopped
07 -
1 medium fresh tomato, chopped
08 -
Salt, to taste
09 -
3 cups water
10 -
3 tablespoons olive oil
11 -
2 tablespoons all-purpose flour
12 -
Cumin, to taste
# Instructions:
01 -
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add pork chunks and sear on all sides until golden brown.
02 -
Add minced garlic, chopped onion, jalapeno chili, green chiles, yellow wax chile, and tomato to the browned pork. Stir thoroughly to mix.
03 -
Sprinkle flour, salt, and cumin over the mixture. Stir well to evenly coat the meat and vegetables.
04 -
Pour in the water and bring the mixture to a gentle boil. Reduce heat, cover, and simmer until pork is tender, allowing flavours to meld. Adjust seasoning if needed.
# Notes:
01 -
For enhanced depth of flavor, allow the stew to simmer on low for up to 90 minutes, stirring occasionally to prevent sticking.