Bring the warmth of a family favorite to your table with this comforting and flavorful dish. Grandma’s Chili Verde pairs tender pork with a vibrant green chili sauce, while Spanish Rice serves as the perfect accompaniment.

Chili Verde

Ingredients:

• 6 green chilis
• 4 jalapeños
• 1 white onion
• 1 whole clove of garlic
• 8–10 tomatillos
• Cilantro, as desired
• Juice of 1 lime
• 2 pork tenderloins, browned
• Chicken broth, as needed
• Salt and seasoning, to taste

Instructions:

1. Preheat the broiler on high. Arrange the green chilis, jalapeños, onion, garlic, and tomatillos on a baking sheet.
2. Broil for 10–20 minutes, turning occasionally, until charred and softened.
3. Blend the broiled vegetables with cilantro and lime juice until smooth.
4. In a large skillet, brown the pork tenderloins on all sides over medium-high heat.
5. Add the green chili sauce and enough chicken broth to cover the pork.
6. Season with salt and additional spices, such as cumin or oregano, to taste.
7. Simmer on low heat until the pork is tender and flavors meld, about 30–40 minutes.

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Spanish Rice

Ingredients:

• 3 cups long-grain rice
• ¼ cup oil (adjust based on preference)
• 2 garlic cloves, whole
• Chopped onion (optional)
• Knorr tomate & Knorr chicken bouillon, to taste
• ¼ tsp granulated garlic
• 6 cups very hot water
• 6 sprigs of cilantro

Instructions:

1. Heat oil in a large pan over medium heat. Add garlic cloves and rice. Sauté until the rice turns golden brown.
2. Add hot water, bouillon powders, and granulated garlic. Stir well to combine.
3. Bring to a vigorous boil. Add the cilantro sprigs, reduce heat to low, cover tightly, and cook for 25 minutes.
4. Do not stir or uncover during cooking. Fluff with a fork before serving.

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Serving Suggestions:

Pair the Chili Verde and Spanish Rice with warm tortillas, lime wedges, and a sprinkle of chopped cilantro for a comforting meal that will become a family favorite.