ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Chili Verde with Pork and Rice

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 40 mins
Total time 1 hr, 25 mins
Yield Serves 4 (serving size: about 3/4 cup chili verde and 1/2 cup rice)
Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.


  • 1 1/2 pounds tomatillos, husks and stems removed
  • Cooking spray
  • 1 cup chopped onion, divided
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon sugar
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, chopped
  • 2 tablespoons canola oil, divided
  • 1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup uncooked long-grain rice
  • 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
  • 1 cup water
  • 1 jalapeño pepper, sliced (optional)
  • Cilantro leaves (optional)

Nutrition Information

  • calories 496
  • fat 17.4 g
  • satfat 3.7 g
  • monofat 8.5 g
  • polyfat 3.7 g
  • protein 28.3 g
  • carbohydrate 56.1 g
  • fiber 5.3 g
  • cholesterol 76 mg
  • iron 5 mg
  • sodium 585 mg
  • calcium 68 mg

How to Make It

  1. Preheat broiler to high.

  2. Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.

  3. Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.

  4. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.

  5. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves, if desired.