Jul 09 2026
Restaurants›Rosita's Place›Green Chili Plate Recipe

Green Chili Plate Recipe

Inspired by Rosita's Place
Time1h 45m
Serves4

Make Green Chili Plate Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Protein and Green Chile Base

Sides and Garnishes

Method

Pork and Green Chile Braise

  1. 1

    Season pork

    Season the pork shoulder cubes with 1.5 teaspoons salt and 0.5 teaspoon black pepper. Toss to coat evenly.

  2. 2

    Brown the pork

    Heat the olive oil in a heavy pot over medium-high heat. Working in batches, sear the pork until browned on all sides. Remove to a plate and set aside.

  3. 3

    Sauté aromatics

    In the same pot, add the diced onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds until fragrant.

  4. 4

    Add green chilies and tomatillos

    Stir in the chopped tomatillos and roasted green chiles. Cook for 5-7 minutes, letting flavors meld.

  5. 5

    Season the base

    Stir in 2.0 teaspoons cumin, 1.0 teaspoon Mexican oregano, 1 bay leaf, and adjust salt and pepper to taste. Cook for 1 minute to bloom the spices.

  6. 6

    Return pork and braise

    Return browned pork to the pot. Pour in the chicken broth. Add the bay leaf. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 75-90 minutes, until pork is tender and sauce thickens slightly.

  7. 7

    Optional thickening and brightness

    If you prefer a thicker sauce, whisk the cornstarch with 2 tablespoons water to form a slurry. Stir into the braise and simmer 3-4 minutes until glossy. Remove bay leaf.

  8. 8

    Finish

    Stir in chopped cilantro and lime juice. Taste and adjust salt and pepper as needed.

Rice and Beans

  1. 9

    Cook the rice

    Rinse the rice under cold water until the water runs clear. In a pot, combine 1 cup rice, 2 cups water, 1 tablespoon butter, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let rest 5 minutes before fluffing.

  2. 10

    Warm the beans

    In a small pot, gently warm the pinto beans with a pinch of salt until heated through. If they are thick, add a splash of water and simmer 3-5 minutes.

  3. 11

    Prepare toppings

    Shred cheese and set aside. Slice avocado if using. Halve lime for wedges.

To Serve and Assemble

  1. 12

    Warm the tortillas

    Warm the corn tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5-7 minutes until pliable.

  2. 13

    Plate

    On each plate, place a bed of fluffy rice. Ladle generous portions of pork green chile over the rice. Add a side of warm pinto beans. Sprinkle with shredded cheese and dollop with sour cream.

  3. 14

    Garnish

    Garnish with avocado slices, cilantro leaves, and a lime wedge. Serve with warm tortillas on the side.

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