Slow-Simmered Chili Verde with Spanish Rice and Pork (Print version)

Tender pork shoulder in roasted tomatillo salsa verde served with fluffy Spanish rice for a hearty Mexican-style dinner.

# Ingredients:

For the chili verde pork

01 - 2 1/2 lb (1.1 kg) pork shoulder, trimmed and cut into 1 1/2-inch cubes
02 - 1 1/2 teaspoons kosher salt, plus more to taste
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons neutral oil, divided
05 - 1 1/2 lb (680 g) tomatillos, husked and rinsed
06 - 2 poblano peppers
07 - 1 jalapeño pepper, stemmed
08 - 1 serrano pepper, stemmed
09 - 1 medium white onion, quartered
10 - 5 garlic cloves, unpeeled for roasting
11 - 1 cup (240 ml) low-sodium chicken broth, plus more as needed
12 - 1/2 cup packed fresh cilantro
13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried Mexican oregano
15 - 1 bay leaf
16 - 1 tablespoon fresh lime juice

For the Spanish rice

17 - 1 1/2 cups (285 g) long-grain white rice
18 - 2 tablespoons neutral oil
19 - 1/4 cup finely chopped white onion
20 - 2 garlic cloves, minced
21 - 1/2 cup (120 ml) tomato sauce
22 - 2 1/2 cups (600 ml) low-sodium chicken broth
23 - 1/2 teaspoon kosher salt
24 - 1/2 teaspoon ground cumin
25 - 2 tablespoons chopped cilantro, for serving
26 - Lime wedges and warm corn tortillas, for serving

# Instructions:

01 - Pat the pork cubes dry, then season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat and brown the pork in batches for 3-4 minutes per side. Transfer to a plate.
02 - Set the broiler to high. Place tomatillos, poblanos, jalapeño, serrano, onion, and unpeeled garlic on a foil-lined sheet pan. Broil 8-12 minutes, turning once, until blistered and softened.
03 - Peel the garlic and remove loose charred skin from the poblanos. Blend the roasted vegetables with chicken broth, cilantro, cumin, oregano, and lime juice until mostly smooth.
04 - Return pork and any juices to the Dutch oven. Pour in the salsa verde and add the bay leaf. Bring to a simmer, cover, and cook over low heat for 75-90 minutes, stirring occasionally, until the pork is very tender.
05 - Uncover and simmer 10-15 minutes longer if the sauce is thin. Remove the bay leaf, taste, and adjust with salt or lime juice.
06 - About 30 minutes before serving, heat oil in a saucepan over medium heat. Add rice and cook 4-5 minutes, stirring often, until lightly golden. Stir in onion and garlic for 1 minute.
07 - Add tomato sauce, chicken broth, salt, and cumin. Bring to a boil, cover, reduce heat to low, and cook for 18-20 minutes. Remove from heat and rest covered for 10 minutes, then fluff with a fork.
08 - Spoon Spanish rice into bowls and ladle the chili verde pork over the top. Finish with cilantro, lime wedges, and warm corn tortillas.

# Good to know:

01 - Simmer gently rather than boiling hard so the pork stays juicy.
02 - The chili verde tastes even better the next day.
03 - Add more serrano for a hotter sauce or remove seeds for a milder version.

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