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Grandma’s Chili Verde and Spanish Rice is the kind of recipe you want to make when you’re craving big comforting flavors and a little heat. The slow-simmered pork soaks up chiles and tomatoes for a rich blend that reminds me of Sunday dinners when the whole family crowded into the kitchen. You get robust flavor and simple ingredients in one pot and leftovers always taste even better.
The first time I made this with my grandma I learned that simmering patience is the secret to melt-in-your-mouth pork and chiles. Now it is the dish everyone requests for family get-togethers.
Ingredients
- Pork chops: large chunks give savory flavor and stay juicy go for bone-in for rich taste
- Garlic: minced fresh garlic brightens the dish and cuts through the richness
- Yellow onion: chopped for sweetness and a mellow base choose onions that feel firm
- Jalapeno chile: canned for easy heat and convenience drain and dice before using
- Canned chopped green chiles: mild but brings depth use fire-roasted if you like extra flavor
- Yellow wax chile: adds a gentle heat and tang if you cannot find wax chiles use banana peppers
- Fresh tomato: chopped provides acidity and balances the spice choose ripe but firm tomatoes
- Salt: to taste unlocks all the other flavors use kosher salt for best control
- Water: creates the broth and helps tenderize the pork filtered water gives the cleanest flavor
- Olive oil: for browning adds richness use extra virgin for the best taste
- All-purpose flour: lightly thickens the sauce and helps it cling to pork look for unbleached flour
- Cumin: to taste earthy and warming always taste and add slowly for just the right note
Instructions
- Brown the Pork:
- Start by heating olive oil in a large heavy pot over medium-high heat. Once shimmering add the pork chunks in a single layer. Let them sear for at least four minutes per side until a deep golden crust forms. Do not rush this step that hearty caramelization is the dish’s backbone.
- Build the Flavor Base:
- Scatter the chopped onion over the browned pork and stir for about three minutes until the onions begin to soften and pick up porky bits from the pan. Sprinkle in the minced garlic and cook for one more minute letting its aroma bloom but not burn.
- Add Chiles and Tomato:
- Drop in the jalapeno yellow wax chile freshly chopped tomato and the canned green chiles. Toss to combine with the pork and aromatics. This is where the stew takes on its signature green color and gentle heat.
- Season and Thicken:
- Dust everything with flour and a hefty pinch of salt. Sprinkle in cumin to your liking. Stir quickly until the flour is absorbed this will help give the sauce smooth body later on.
- Simmer Until Tender:
- Pour in three cups of water scraping the bottom of the pot to lift all the caramelized flavor. Bring the stew up to a robust boil. Once bubbling lower the heat to a gentle simmer and cover the pot. Let it cook for at least one and a half hours. Stir occasionally to make sure nothing is sticking. You’ll know it’s done when the pork is fork-tender and the sauce looks velvety.
- Taste and Adjust:
- Lift the lid and taste the broth. Add more salt or cumin if you like bolder flavor. Serve hot and ladle generously over steamed Spanish rice.
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What I love most about this stew is the way the green chiles mingle with cumin for warmth. Whenever I make it I remember my grandpa sneaking a second helping right out of the pot before dinner was even set on the table.
Storage and Make-Ahead Tips
Cool leftovers completely before storing. Pack into airtight containers and refrigerate for up to four days. This chili actually gets better after a day or two as the flavors deepen. For longer keeping freeze in single-meal portions for up to three months. Thaw completely before reheating gently on the stove.
Ingredient Substitutions
If you cannot find pork chops try boneless country ribs or even chicken thighs for a lighter spin. Canned mild green chiles can be swapped with roasted poblano or Anaheim peppers. For those avoiding flour a sprinkle of masa harina or cornstarch will also thicken the stew perfectly.
Serving Suggestions
Spoon the hearty chili verde over a pile of fluffy Spanish rice topped with fresh cilantro and lime wedges. It loves a side of warm tortillas or cornbread for dipping. When my family gathers we always add a crisp salad and a little crumbled queso fresco for a true feast.
Heritage and Family Traditions
This recipe is inspired by slow-cooked Mexican American comfort food meant for sharing and stretching to feed a crowd. Its deep flavors reflect the way generations coaxed big taste from humble cuts. Every batch connects me with my roots and the stories passed around our kitchen table.
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This hearty chili verde brings my family together every time. Let it simmer slow for the richest flavor and serve it warm for a true taste of tradition.
Frequently Asked Questions
- → What kind of pork is best for chili verde?
Use large pork chops or pork shoulder, cut into chunks for flavor and tenderness during simmering.
- → Can I adjust the level of heat?
Yes, modify the number of jalapenos or choose milder chiles to suit your spice preference.
- → What is the purpose of flour in this dish?
A small amount of flour helps thicken the sauce, creating a rich consistency as it simmers.
- → How long should the chili simmer?
Simmer gently, covered, until the pork is tender—typically 1 to 1.5 hours for best results.
- → Can this be cooked ahead of time?
Absolutely! Flavors deepen after resting. Gently reheat before serving for best taste.