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Publix Simple Meals

Pork Chile Verde with Cilantro Rice

Total Time:
About 1 1/2 hours
Active Time:
35 minutes

Cooking Sequence

-- Prepare pork and begin to simmer (30 minutes)

-- Let pork simmer (about 1 hour)

-- Prepare rice and complete pork; serve (5 minutes)

Pork Chile Verde with Cilantro Rice


10-12 tomatillos (1 lb), coarsely chopped

4 cloves garlic, coarsely chopped

1 medium green bell pepper, coarsely chopped

1/2 jalapeño pepper, finely chopped

1 bunch fresh cilantro, coarsely chopped, divided

Zest/juice of 3 limes

1 pork tenderloin (about 1 lb)

2 teaspoons ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 teaspoons canola oil, divided

8 oz fresh prediced onions (1 1/2 cups)

1 (10-oz) bag frozen brown rice


-- Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).

-- Chop garlic, bell pepper, 1/2 jalapeño pepper (1/2 teaspoon), and cilantro (1 cup).

-- Zest/grate lime peel (no white; 3 teaspoons); squeeze limes for juice (2 tablespoons).

-- Cut pork into bite-size pieces (wash hands).


1. Combine pork, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil.

2. Preheat large stockpot on medium-high 2-3 minutes. Place pork in pan; cook 2-3 minutes to brown.

3. Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3-4 minutes or until onions are softened.

4. Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60-65 minutes or until pork is tender.

5. Stir into pork: bell peppers, jalapeño peppers, and 1/2 cup cilantro. Cook 4-5 more minutes or until peppers are tender.

6. Prepare rice in microwave following package instructions. Stir in remaining 1/2 cup cilantro and remaining 1/4 teaspoon each salt and pepper. Serve pork over rice.

Aprons Advice

-- Complete your meal with sour cream (to top the pork), fresh salad blend, cornbread, and cookies for dessert.

-- If you can't find tomatillos, you can use green tomatoes as a substitute.

-- Any leftovers would be great served in small tortillas.

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Pork Chile Verde with Cilantro Rice

CALORIES (per 1/4 recipe) 340kcal; FAT 10g; SAT FAT 2g; TRANS FAT 0g; CHOL 75mg; SODIUM 270mg; CARB 36g; FIBER 6g; SUGARS 10g; PROTEIN 29g; VIT A 10%; VIT C 90%; CALC 6%; IRON 15%

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