Pork Chile Verde with Cumin Rice and Pinto Beans

Tender chunks of seared pork shoulder simmered in a tangy roasted tomatillo and green chile sauce, paired with fluffy cumin rice and seasoned pinto beans.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.43/serving

Dietary

• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• one-pot
• sauté
• comfort food
• tangy
• rich
• spicy

Ingredients

• 2.5 pound pork shoulder (boneless, trimmed and cut into 1.5-inch cubes)
• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 jar salsa verde
• 1 can diced green chiles
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3.5 cup chicken broth (low-sodium)
• 1.5 cup white rice (uncooked)
• 1 can pinto beans (rinsed and drained)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Season the cubed pork shoulder evenly with 1 teaspoon of the salt, the black pepper, and 1 teaspoon of the ground cumin.
2. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork in batches and sear for 5 to 6 minutes until deeply browned on all sides. Transfer browned pork to a plate.
3. Add three-quarters of the diced yellow onion and all the minced garlic to the pot, cooking for 2 minutes until fragrant and softened.
4. Pour in the salsa verde, diced green chiles, dried oregano, and 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot. Return the pork and any resting juices back to the pot.
5. Bring the liquid to a boil, then reduce heat to low, cover tightly with a lid, and simmer gently for 40 minutes, until the pork is fork-tender and registers at least 195°F for shreddable tenderness.
6. While the pork simmers, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the remaining diced onion and cook for 2 minutes. Stir in the uncooked white rice and remaining 1/2 teaspoon of ground cumin, toasting the grains for 1 minute.
7. Add 3 cups of the chicken broth and the remaining 1/2 teaspoon of salt to the rice. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes.
8. In a small saucepan over medium-low heat, warm the rinsed pinto beans with 2 tablespoons of water for 4 to 5 minutes until heated through.
9. Fluff the rice with a fork and fold in the fresh cilantro. Serve the tender pork chile verde alongside the cumin rice and pinto beans, garnished with fresh lime wedges.

Notes

Reheats wonderfully over the next two days in the microwave or covered in a skillet with a splash of water or broth to keep the sauce silky.

Nutrition (per serving)

• Calories: 663
• Protein: 45.8 g
• Carbohydrates: 57.3 g
• Fat: 25.1 g
• Fiber: 6.6 g
• Sodium: 1939 mg
• Saturated Fat: 8.3 g
• Sugar: 5.2 g
• Cholesterol: 110 mg