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Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Roasted Chili Verde with Pork and Rice

Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.

Cooking Light OCTOBER 2012

  • Yield: Serves 4 (serving size: about 3/4 cup chili verde and 1/2 cup rice)
  • Hands-on:40 Minutes
  • Total:1 Hour, 25 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 496
  • Fat: 17.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 3.7g
  • Protein: 28.3g
  • Carbohydrate: 56.1g
  • Fiber: 5.3g
  • Cholesterol: 76mg
  • Iron: 5mg
  • Sodium: 585mg
  • Calcium: 68mg
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Roasted Chili Verde with Pork and Rice recipe

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