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Grandma’s Chili Verde and Spanish Rice

Tangy pork chili verde paired with savory Spanish rice—bold, comforting, and easy!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Chili Verde
  • 6 green chilis Anaheim, Hatch, or similar
  • 4 jalapeños adjust heat to taste
  • 1 white onion quartered
  • 1 whole garlic clove
  • 8 –10 tomatillos husks removed and rinsed
  • A handful of cilantro
  • Juice of 1 lime
  • 2 pork tenderloins around 1.5 lbs total
  • Chicken broth to thin sauce to your liking
  • Salt and seasoning e.g., cumin, oregano to taste
For the Spanish Rice
  • 3 cups long-grain rice
  • ¼ cup oil adjust to preference
  • 2 garlic cloves smashed
  • ½ cup chopped onion optional, but flavorful
  • Knorr tomate and Knorr chicken seasonings to taste
  • ¼ tsp granulated garlic
  • 6 cups very hot water
  • 6 sprigs cilantro for simmering

Method
 

Chili Verde
    Broil the base
    1. Broil green chilis, jalapeños, onion, garlic clove, and tomatillos on high for 10–20 minutes until charred and softened. Let cool slightly.
    Blend to smooth sauce
    1. Transfer to a blender with cilantro and lime juice. Blend until smooth, then season with salt to taste.
    Brown the pork
    1. Heat oil in a pot and brown the pork tenderloins on all sides, then remove and set aside.
    Simmer in sauce
    1. Return blended green chili sauce to the pot with a splash of chicken broth. Add the pork, cover, and simmer until cooked through—about 20–25 minutes.
    Adjust seasoning and rest
    1. Taste and adjust salt or spices. Slice the pork, spoon sauce over, and garnish with fresh cilantro if desired.
    Spanish Rice
      Sauté the base
      1. Warm oil in a saucepan over medium heat. Add garlic (and onions if using), then the rice. Toast until the rice turns golden.
      Bring to boil
      1. Stir in hot water, Knorr seasonings, and granulated garlic. Add cilantro sprigs, cover, and bring to a rolling boil.
      Rice cooks itself
      1. Once boiling, reduce heat to low. Cover and let it simmer for 25 minutes without stirring or lifting the lid. Let rest a few minutes before fluffing with a fork.