Chile Verde & Mexican Rice

I'm a Pinterest- a-holic . I'm not ashamed to say that I get on Pinterest when I have free time, at least two to three times a week. Which is where I found these two yummy recipes that I made for dinner this evening! I've been craving Mexican food lately.

The first recipe was for Chili Verde:

This was delicious! Hubby & son gobbled this right up! This is a picture of the left overs for lunch tomorrow. I wish I would have thought to take a picture of my dinner plate. I added shredded cheddar cheese, sour cream and black olives on top of this. My hubby put his Chili Verde in a toasted flour tortilla with Mexican rice, and all the same toppings. Yum!

 

 

 

Roasted Poblano Chili Verde Recipe:

This recipe is from subeeskitchen.com

 

Ingredients:

 

3 Poblano chiles, roasted, skinned, seeded & chopped

3 tbsp. olive oil

3-4 lbs pork tenderloin cut into 1 1/2" cubes

2 large white onions chopped ( I used 1 1/2)

3 cloves of garlic

1 tbsp. dried cumin

1 tbsp. dried oregano

2 jars ( 15oz each) Salsa Verde

1 can (14 oz) chicken broth

1 chicken bouillon cube

salt & pepper

 

Directions: Broil or BBQ Poblano peppers. Leave them on the cookie sheet you broiled them on and cover them with plastic wrap as soon as they get out of the oven to steam them to get the skin off easier. Sautee the pork cubes to get the outside brown. Pull the pork out of your pan. Add some more olive oil and garlic then cook your onions. After onions are cooked, add the pork back in. Also add the chilies, cumin, and oregano. Give it a good stir. Then add the rest of the ingredients. Cover your pan and put it into the oven at 375 degrees for 3 hours. When it's finished you should be able to pull the pork apart easily with a fork. Yum!

 

 

Here is the recipe for the Mexican Rice we had with our Chili Verde:

This recipe was found on webicurean.com

 

Ingredients:

2 tbsp. olive oil

1/4 cup chopped white onion

1 spear of celery, chopped ( this was not in the recipe)

a couple dashes of garlic powder

1 cup of long grain rice

2 cups of water

1 cube of Knorr's Tomato Bouillon with chicken flavor

 

Directions:

Add olive oil to pan. Add onions, let cook a couple minutes before adding celery. Then add garlic powder, and stir well. Next, add the rice and stir well. Quickly add the water after the rice so the rice doesn't burn. Drop the bouillon in and stir until it is completely dissolved. Bring it to a boil. Then cover and lower the temperature once it comes to a boil. let it cook for 10 minutes. Once it's cooked, pull off heat and let it sit for 5 minutes before serving.

 

These recipes were very yummy! I will definitely be making these again, especially since both my boys liked them :)