Grandma’s Chili Verde and Spanish Rice: A Classic, Flavorful Mexican Comfort Meal

Introduction

There’s something truly special about recipes passed down through generations, and Grandma’s Chili Verde paired with homemade Spanish Rice is a shining example. This traditional Mexican dish bursts with vibrant flavors — from the smoky char of roasted green chilis and tomatillos to the tender, juicy pork simmered in a tangy verde sauce. Paired with fragrant Spanish rice cooked to fluffy perfection, this meal is a soul-satisfying feast that brings warmth, nostalgia, and festive charm to your table. Perfect for family dinners or casual gatherings, you’ll love how this recipe blends fresh ingredients with time-honored techniques for authentic, comforting flavors.

Why You’ll Love This Recipe

Authentic, homemade Mexican flavors with fresh roasted chilis and tomatillos.
Juicy, tender pork simmered in a tangy green chili sauce that’s bright and savory.
Perfectly paired Spanish rice cooked with aromatic garlic and cilantro.
Simple ingredients with a straightforward cooking process for a homemade feel.
Great for making ahead and reheating — flavors only improve over time!

Ingredients

For the Chili Verde

6 green chilis (such as Anaheim or Hatch)
4 jalapeños
1 white onion
1 whole clove garlic
8–10 tomatillos, husked and rinsed
Fresh cilantro, to taste
Juice of 1 lime
2 pork tenderloins
Chicken broth, as needed
Salt and seasoning to taste (cumin and oregano suggested)

For the Spanish Rice

3 cups long-grain rice
¼ cup oil (vegetable or olive oil)
2 whole garlic cloves
Chopped onion (optional)
Knorr tomate bouillon powder (to taste)
Knorr chicken bouillon powder (to taste)
¼ teaspoon granulated garlic
6 cups very hot water
6 sprigs fresh cilantro

Step-by-Step Instructions

Chili Verde Preparation

Step 1: Broil the Vegetables
Preheat your oven broiler to high. Arrange the green chilis, jalapeños, white onion (quartered), garlic clove (whole), and tomatillos on a baking sheet. Broil for 10–20 minutes, turning occasionally, until the skins are charred and the vegetables soften.

Step 2: Blend the Sauce
Carefully transfer the broiled vegetables to a blender. Add fresh cilantro and lime juice. Blend until smooth, creating a vibrant green chili sauce.

Step 3: Brown the Pork
In a large skillet or heavy-bottomed pan, brown the pork tenderloins over medium-high heat on all sides until golden.

Step 4: Simmer the Pork in Sauce
Add the blended green chili sauce to the skillet. Pour in enough chicken broth to just cover the pork. Season with salt, cumin, oregano, and any additional spices you prefer. Reduce heat to low, cover, and simmer for 30–40 minutes, or until the pork is fork-tender and the flavors meld beautifully.

Spanish Rice Preparation

Step 1: Sauté the Rice and Garlic
In a large pan, heat oil over medium heat. Add the whole garlic cloves and rice. Optionally, add chopped onion for extra flavor. Sauté, stirring frequently, until the rice is a beautiful golden brown.

Step 2: Add Water and Seasonings
Pour in the very hot water. Stir in Knorr tomate and chicken bouillon powders, along with granulated garlic. Mix well to combine.

Step 3: Cook the Rice
Bring the mixture to a vigorous boil. Add the cilantro sprigs on top. Cover the pan tightly, reduce heat to low, and cook undisturbed for 25 minutes. Avoid lifting the lid or stirring.

Step 4: Fluff and Serve
After cooking, remove the cilantro sprigs. Fluff the rice gently with a fork before serving.

Expert Tips & Variations

Roast vegetables under the broiler carefully — watch closely to avoid burning, but a bit of char adds authentic smoky flavor.
For milder heat, remove seeds from jalapeños before roasting.
Add diced potatoes or other vegetables to the chili verde for extra texture.
Use bone-in pork for richer flavor, but tenderloin works well for leaner meat.
For a richer Spanish rice, toast the rice longer before adding water or use chicken broth instead of water.
Add a squeeze of fresh lime to the chili verde right before serving to brighten the flavors.

Important Notes

Use fresh tomatillos with firm, intact husks for best flavor and acidity.
Don’t skip broiling the vegetables — it’s key to the sauce’s authentic smoky taste.
Stir the rice before sautéing to ensure even toasting and prevent clumping.
Keep the rice covered during cooking to allow it to steam perfectly.
Season gradually — you can always add more salt or spices at the end.

Nutritional Information (Approximate per serving)

Chili Verde (per serving, serves 6):

Calories: 280
Protein: 30g
Fat: 12g
Carbohydrates: 8g

Spanish Rice (per serving, serves 6):

Calories: 210
Protein: 4g
Fat: 7g
Carbohydrates: 35g

Frequently Asked Questions (FAQ)

Can I substitute other types of pork for tenderloin?

Yes! Pork shoulder or butt work well and may result in more tender, juicy meat due to higher fat content. Adjust cooking time accordingly.

What can I use if I don’t have tomatillos?

You can substitute with canned green salsa or green tomatoes, though the flavor won’t be quite as bright and tangy.

Can I make the chili verde ahead of time?

Absolutely! The flavors develop beautifully after resting overnight in the fridge. Reheat gently before serving.

Is Spanish rice gluten-free?

Yes, this traditional recipe is naturally gluten-free.

How spicy is the chili verde?

It has moderate heat thanks to the jalapeños and green chilis. You can reduce spice by removing seeds or substituting milder peppers.

Grandma’s Chili Verde and Spanish Rice