Grandma's Chili Verde Rice (Print Version)
Slow-cooked pork and Spanish rice blend bold flavors for a warming family-style meal.
# Ingredients:
→ Main Ingredients
01 -
6 large pork chops, cut into large chunks
02 -
1 clove garlic, minced
03 -
1 large yellow onion, finely chopped
04 -
1 jalapeno chile, canned, finely chopped
05 -
400 grams canned chopped green chiles
06 -
1 large yellow wax chili, finely diced
07 -
1 medium fresh tomato, chopped
08 -
Salt, to taste
09 -
3 cups (720 ml) water
10 -
3 tablespoons (45 ml) olive oil
11 -
2 tablespoons (16 g) 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 brown evenly on all sides.
02 -
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.
03 -
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.
04 -
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:
01 -
For deeper flavor, allow the stew to rest for several hours or overnight before reheating and serving.