Chile Verde with Spanish Rice Recipe
We love Mexican food here in our home and we enjoy eating pork as well. I have shared recipes for leftover pork that we use before and today and I want to share a new one. This is a chile verde sauce and it is basically a green tomatillo sauce that works well with pork. This is the first time we have made it at home but I do enjoy it when we go out. With some leftover pork roast in hand and a can of chile verde sauce with pork in the cupboard, this was an easy recipe to make and came out so good. I hope you try it.
Easy Chile Verde with Spanish Rice Recipe
Recipe Type: dinner
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- Leftover Pork – shredded
- 1 29oz can Juanita’s Chile Verde Sauce w. pork added
- 1/2 small diced onion
- 1 tsp butter
- 2 cups rice
- 3 cups water
- 1/2 cup tomato sauce
- 1/2 cup salsa
- cornstarch
Instructions
- In a 10″ skillet with tall sides or a sauce pan, melt the butter and add in the onion. Stir and cook to soften
- Add in the rice and stir to coat
- Add in water, tomato sauce and salsa, stirring well to mix. Bring to a boil and cover. Cook until almost all liquid is absorbed. Stir to fluff
- Meanwhile, in a sauce pan heat the chile verde sauce and the shredded pork together and heat through.
- If the sauce is too liquidy, you can tighten with a cornstarch slurry.
- Serve over the rice or use in burritos, enchiladas, etc.
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