Roasted Chili Verde with Pork and Rice

Name: Roasted Chili Verde with Pork and Rice
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 283 grams mild diced tomatoes and green chiles, undrained; 2 Tbsps canola oil, divided; 59 milliliters chopped fresh cilantro leaves; 2 garlic cloves, chopped; 1 jalapeño pepper, chopped; 1 teaspoons kosher salt, divided; 237 milliliters chopped onion, divided; 237 milliliters uncooked long-grain rice; 1 teaspoon sugar; 680 grams tomatillos, husks and stems removed; 237 milliliters water

Roasted Chili Verde with Pork and Rice

You can never have too many American recipes, so give Roasted Chili Verde with Pork and Rice a try. Watching your figure? This gluten free and dairy free recipe has 475 calories, 32g of protein, and 13g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a main course, and is done in around 1 hour and 25 minutes. It will be a hit at your The Super Bowl event. Head to the store and pick up water, onion, garlic cloves, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

Preheat broiler to high.

Equipment you will use

Broiler

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.

Ingredients you will need

Cooking Spray

Tomatillos

Jelly

Roll

Equipment you will use

Baking Sheet

Broiler

Frying Pan

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

Ingredients you will need

Tomatillos

Onion

Sauce

Equipment you will use

Food Processor

Blender

Frying Pan

Heat a Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add 1 tablespoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle pork evenly with 1/4 teaspoon salt and black pepper.

Ingredients you will need

Salt And Pepper

Pork

Add pork to pan. Saut 6 minutes, turning to brown on all sides.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.

Ingredients you will need

Tomatillos

Pork

Equipment you will use

Frying Pan

Heat a large saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add remaining 1 tablespoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add remaining 1/4 cup onion; saut 2 minutes or until soft.

Ingredients you will need

Onion

Add rice; saut 3 minutes, stirring frequently.

Ingredients you will need

Rice

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 jalapeo and cilantro leaves, if desired.

Ingredients you will need

Fresh Cilantro

Tomato

Water

Pork

Rice

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces 283grams

mild diced tomatoes and green chiles, undrained 2Tbsps

canola oil, divided 59milliliters

chopped fresh cilantro leaves 2

garlic cloves, chopped 1

jalapeño pepper, chopped 1teaspoons

kosher salt, divided 237milliliters

chopped onion, divided 237milliliters

uncooked long-grain rice 1teaspoon

sugar 680grams

tomatillos, husks and stems removed 237milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.