Chili Verde and Spanish Rice

Preparation Time: 20 minutes

Cooking Time: 2 hours

Servings: 6-8

Difficulty Level: Intermediate

Ingredients:

For Chili Verde:

• 2 pounds pork shoulder, cut into bite-sized pieces
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 medium tomatillos, husked and chopped
• 2 poblano peppers, seeded and chopped
• 2 Anaheim peppers, seeded and chopped
• 2 cans (14 oz each) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 3 cups chicken broth
• 1 cup water
• 2 tablespoons all-purpose flour (optional, for thickening)

For Spanish Rice:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups chicken broth
• Salt and black pepper to taste
• Chopped fresh cilantro for garnish (optional)

Instructions:

For Chili Verde:

1. Season and Brown Pork:
   • Season pork shoulder with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork pieces in batches until they develop a golden-brown crust. Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, add chopped onion and garlic. Sauté until softened.
3. Add Tomatillos and Peppers:
   • Add chopped tomatillos, poblano peppers, Anaheim peppers, and diced green chilies to the pot. Sauté for another 5 minutes until the vegetables are slightly tender.
4. Season and Deglaze:
   • Stir in ground cumin, dried oregano, and ground coriander. Deglaze the pot by pouring in chicken broth, scraping the brown bits from the bottom.
5. Simmer:
   • Return the browned pork to the pot. Add water and bring the mixture to a simmer. Cover and cook for 1.5 to 2 hours or until the pork is tender.
6. Optional Thickening:
   • If you prefer a thicker consistency, mix flour with a little water to make a slurry. Stir it into the chili verde and simmer for an additional 10-15 minutes.

For Spanish Rice:

1. Rinse and Drain Rice:
   • Rinse the rice under cold water until the water runs clear. Drain well.
2. Sauté Rice:
   • In a separate saucepan, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until softened.
3. Add Tomatoes and Season:
   • Stir in diced tomatoes, ground cumin, and chili powder. Cook for 2 minutes.
4. Add Rice:
   • Add the drained rice to the saucepan, stirring to coat the rice with the tomato mixture.
5. Simmer:
   • Pour in chicken broth and season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. Fluff and Garnish:
   • Fluff the rice with a fork. Garnish with chopped cilantro if desired.

To Serve:

• Ladle the Chili Verde into bowls, and serve it alongside a generous portion of Spanish Rice.

Note:

• Customize the heat level by adjusting the amount of diced green chilies or adding a jalapeño.
• Garnish the Chili Verde with chopped fresh cilantro for a burst of freshness.
• Serve with warm tortillas or crusty bread for a complete and satisfying meal.