Roasted Chili Verde with Pork and Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound boston butt pork shoulder boneless trimmed cut into 1-inch pieces (Boston butt)
• 10 ounce canned tomatoes diced green undrained canned
• 2 tablespoons canola oil divided
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves chopped
• 1  jalapeno chopped
• 0.5 teaspoon kosher salt divided
• 1 cup onion divided chopped
• 1 cup rice long-grain uncooked
• 1 teaspoon sugar 
• 1.5 pounds tomatillos 
• 1 cup water 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• blender
• broiler
• dutch oven

Directions

1. Preheat broiler to high.
2. Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
3. Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeo) in a blender or a food processor; process until sauce is almost smooth.
4. Heat a Dutch oven over medium-high heat.
5. Add 1 tablespoon oil to pan; swirl to coat.
6. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper.
7. Add pork to pan. Saut 6 minutes, turning to brown on all sides.
8. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.
9. Heat a large saucepan over medium-high heat.
10. Add remaining 1 tablespoon oil to pan; swirl to coat.
11. Add remaining 1/4 cup onion; saut 2 minutes or until soft.
12. Add rice; saut 3 minutes, stirring frequently.
13. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeo and cilantro leaves, if desired.