This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers. Mexican Rice | Mexican | Mexican Food | Mexican Food Recipes | Mexican Food Recipes Authentic | Mexican Recipes
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Yield: 2 Servings
Ingredients: 8 cloves of garlic, minced 1 red bell pepper, diced 1 cup frozen corn kernels 8 oz enchilada sauce 14 oz diced fire roasted tomatoes Check below.
Instructions:
First. Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
After it, While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
Step 3, Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
Thanks to: https://www.chilipeppermadness.com/recipes/chili-verde/
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