Ingredients
- null 1 tbsp canola oil
- null 1 lb pork shoulder (trimmed of fat), medium diced
- null 1 medium yellow onion, diced
- null 2 garlic cloves, minced
- null 2 cup salsa verde
- null 1 cup tomatoes, canned, diced
- null 1 bay leaf
- null 3/4 tsp toasted cumin seed, ground
- null 3/4 tsp dried oregano
- null 1 tbsp ancho chile powder
- null 1 cup chicken stock, low sodium
- null 1/4 cup fresh cilantro, chopped, divided
- null 1/2 tsp kosher salt
- null 1/2 tsp black pepper
- null 1 cup RiceSelect® Texmati White Rice
Instructions
- Heat the oil in a large heavy bottom pan over medium high heat. Add the pork and cook for 5 minutes until browned. Add the onion and garlic and cook an additional 3 minutes.
- Add the salsa verde, tomatoes, bay leaf, cumin, oregano, chile powder, chicken stock, half the cilantro, salt and pepper.
- Bring to a boil and reduce heat to a simmer. Cook on simmer, covered, for 45 minutes or until pork is tender.
- Prepare rice according to package instructions. Let stand for 5 minutes, then fold in remaining cilantro with a rubber spatula.
- Serve a ladle of chili over a scoop of rice and garnish with your favorite toppings.