Roasted Chili Verde with Pork and Rice

Roasted Chili Verde with Pork and Rice Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.

Yield:

Serves 4 (serving size: about 3/4 cup chili verde and 1/2 cup rice)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 25 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Deb Wise,

October 2012
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