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
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.
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.
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. Saut 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.
Heat a large saucepan over medium-high heat.
Add remaining 1 tablespoon oil to pan; swirl to coat.
Add remaining 1/4 cup onion; saut 2 minutes or until soft.
Add rice; saut 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 jalapeo and cilantro leaves, if desired.