Easy Chili Verde
If you have leftover roast and want to re-purpose dinner, here’s a wonderful recipe idea. Whether you have left over roasts or you roast up a fresh roast for chili verde, you are going to love this delicious simple recipe!
1 - 4 pound pork roast
3 pounds tomatillos
1 large poblano pepper
1 medium onion
1 tbsp minced garlic
2 chicken bullion cubes
3 cups long grain rice
3 tomato bullion cubes
4 cups cooked black beans
8 large flour tortillas
Salt and pepper the pork roast and cook it until the internal temperature is 195 degree’s. I like to use left over roasts.
Remove the paper skins from the tomatillos, wash and cut in half placing the cut side down on a baking sheet. Slice the poblano pepper, removing the seeds from them and lay the cut side down on a baking doing the same with the onion. Spray the tomatillos, peppers and onion with vegetable oil and roast in a 350 degree oven for about 30 minutes or until they are slightly charred.
Remove the roasting tomatillos, peppers and onions from the oven and set aside to cool.
To make the rice, place the rice in a large pot and rinse until the water is clear again.
Add 8 cups of water to the pot along with 3 tomato bullion cubes. Cover the pot and place the heat on low and cook until the rice is cooked. Use a fork, and fluff the rice, cover and let it sit for 10 minutes before serving.
I use canned black beans and re-heat them before serving.
Once the roasted tomatillos, peppers and onions are cool enough to handle, transfer them to a blender ( chicken bullion cubes and liquid too) and blend until smooth. If needed, add a cup of water to thin out the chili verde.
Make a burrito by using some large flour tortillas, fill with a few spoonfuls of cooked rice and black beans. Sprinkle cheese over the filling and roll up the tortilla like a burrito.
Spoon the chili verde over the the burrito and top with shredded lettuce, sour cream and fresh salsa. Enjoy!