Slow-Simmered Chili Verde with Spanish Rice and Pork

Name: Slow-Simmered Chili Verde with Spanish Rice and Pork
Total time: 135 min
Ingredients: 2 1/2 lb (1.1 kg) pork shoulder, trimmed and cut into 1 1/2-inch cubes; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons neutral oil, divided; 1 1/2 lb (680 g) tomatillos, husked and rinsed; 2 poblano peppers; 1 jalapeño pepper, stemmed; 1 serrano pepper, stemmed; 1 medium white onion, quartered; 5 garlic cloves, unpeeled for roasting; 1 cup (240 ml) low-sodium chicken broth, plus more as needed; 1/2 cup packed fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1 bay leaf; 1 tablespoon fresh lime juice; 1 1/2 cups (285 g) long-grain white rice; 2 tablespoons neutral oil; 1/4 cup finely chopped white onion; 2 garlic cloves, minced; 1/2 cup (120 ml) tomato sauce; 2 1/2 cups (600 ml) low-sodium chicken broth; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 2 tablespoons chopped cilantro, for serving; Lime wedges and warm corn tortillas, for serving

myhomemaderecipe.com

Tender pork shoulder simmers in roasted tomatillo salsa verde and lands beside fluffy Spanish rice. Make this slow-simmered chili verde when you want a…

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