Homemade Chile Verde, rice & beans

Ah, Homemade Chile Verde with Rice & Beans—a classic, comforting Mexican-inspired meal 🌶️🍖🍚. Tender pork simmered in a tangy, slightly spicy green sauce, served with fluffy rice and hearty beans.

Here’s a simple, flavorful version:

---

Homemade Chile Verde with Rice & Beans

Servings: 4–6
Time: ~1 hour

Ingredients

For the Chile Verde

• 2 lbs pork shoulder or pork butt, cut into 1-inch cubes

• 2 tbsp vegetable oil

• 1 medium onion, diced

• 3–4 cloves garlic, minced

• 1–2 cups roasted green chiles (or 1 can diced green chiles)

• 1 cup tomatillos, husked and chopped

• 1 cup chicken broth

• 1 tsp cumin

• 1 tsp oregano

• Salt & pepper, to taste

• Optional: 1–2 jalapeños for extra heat

• Fresh cilantro for garnish

For the Rice

• 1 cup long-grain white rice

• 2 cups water or chicken broth

• 1 tsp oil or butter

• Pinch of salt

For the Beans

• 1 can (15 oz) black or pinto beans, drained and rinsed

• 1 small onion, diced

• 1 clove garlic, minced

• ½ tsp cumin

• Salt & pepper to taste

---

Instructions

1. Cook the Chile Verde

1. Heat oil in a large skillet or Dutch oven over medium-high heat.

2. Brown pork cubes on all sides, then remove and set aside.

3. Sauté onion and garlic until translucent.

4. Add roasted chiles, tomatillos, cumin, oregano, and a pinch of salt & pepper. Cook 2–3 minutes.

5. Return pork to the pot, pour in chicken broth, and bring to a simmer.

6. Cover and cook 30–40 minutes, stirring occasionally, until pork is tender and sauce thickened.

7. Optional: Blend a portion of the sauce for a smoother texture.

2. Cook the Rice

1. In a medium pot, bring 2 cups water or broth to a boil.

2. Add rice, oil, and salt.

3. Reduce heat to low, cover, and cook 15–20 minutes until rice is fluffy.

3. Cook the Beans

1. In a small skillet, sauté onion and garlic until soft.

2. Add beans, cumin, salt, and pepper. Heat through for 5 minutes.

4. Serve

• Plate a scoop of rice, a portion of beans, and top with chile verde.

• Garnish with fresh cilantro and lime wedges if desired.

---

Pro Tips

• Deeper flavor: Roast tomatillos and green chiles before adding to the pot.

• Thicker sauce: Mash some of the pork and tomatillos into the sauce near the end.

• Extra heat: Add chopped serrano peppers or green chile powder.

• Meal prep: Chile verde tastes even better the next day as flavors meld.

---

If you want, I can also give a slow-cooker version that’s almost hands-off and results in ultra-tender pork with minimal cleanup.