Roasted Chili Verde with Pork and Rice
INGREDIENTS
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1 1/2 lbs. tomatillos, husks and stems removed
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nonstick cooking spray
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1 cup chopped onion, divided
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1/4 cup chopped fresh cilantro leaves
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1 tsp. sugar
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2 cloves garlic, chopped
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1 jalapeno pepper, chopped
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2 Tbsp. canola oil, divided
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1 lb. boneless pork shoulder (Boston Butt), trimmed and cut into 1-inch pieces
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1/2 tsp. kosher salt, divided
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1/4 tsp. pepper
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1 cup long grain rice, uncooked
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1 (10 oz.) can mild Rotel tomatoes, undrained
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1 cup water
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lime wedges, for serving
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