Tuesday, January 13, 2015

Pork Chili Verde and my favorite Rice



This recipe is so versatile. You can serve it over rice or as a burrito bowl. Or use the chicken for tacos, enchiladas, burritos, or really anything you want. The meat is just so yummy you can even eat it plain. I have done that too! But for today I will be sharing my go-to rice recipe side by side with this yummy pork chili verde!

Rice
4 cups water
1 1/2 Tablespoons chicken bouillon
2 Tablespoons dry parsley
2 Tablespoons dried onion
1/2 cube butter
2 cups uncooked rice

Bring all to a boil and then add the 2 cups of rice. Put lid on and cook for 20 minutes on low. Leave on the burner, but turn the heat off for another 10 minutes. 

Pork Chili Verde
1 pound tomatillos, rinsed and husked remove, cut in half
3 garlic cloves 
2 roasted hatch green chiles, chopped
1 Jalapeno, seeded, and chopped
1/2 bunch cilantro, chopped
2 1/2 pounds pork roast, cut into 1 inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 yellow onion
1 Tablespoon minced garlic 
2 teaspoons oregano, dried
1 1/2 cups chicken stock

Turn on broiler and on a baking sheet place tomatillos and garlic cloves and broil for 5-7 minutes or until skin is lightly blackened. Remove from oven and set aside. In a food processor add the roasted tomatillos, roasted garlic cloves, roasted hatch green chiles, chopped jalapeƱos, and cilantro. Pulse until all ingredients are mixed together.  Season pork roast cubes with salt and pepper. Grab a cast iron skillet and drizzle olive oil in it. Brown the pork cubes on all sides. Place in a bowl using tongs. Use the excess fat and oil to cook the onions. Cook the onions for about 5 minutes add the minced garlic to the onions and cook for another minute or two. Add the oregano, tomatillo puree, and chicken stock. Mix together then add the pork cubes back to the pan. Simmer uncovered for 2 hours.





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