Green chile pork with crispy rice from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 329) by Ali Slagle

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Notes about this recipe

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  • rdoose on April 27, 2026

    I used 2 poblanos and a can of green chiles, and added a tsp of taco seasoning. Served with cilantro, onion, avocado, and hot sauce, and still found it lacking flavor! I like the concept of the dish so will try again, cooking some onion with the chiles and increasing the amount of chiles. I did successfully crisp the rice (used rice I cooked the day before) but I don’t personally prefer that texture so I will skip that next time.

  • cheffreddie on February 09, 2026

    Really good, but with a few caveats. Despite boiling the rice like pasta and leaving it in the strainer to dry for a while, it still retained too much moisture to really crisp up enough to my liking. I would probably use day-old rice next time like for fried rice. I would also be careful to drain out most of the fat from the pan after cooking the pork because it ate a bit greasy (or I would just use ground turkey!) Also like others have said, I felt it needed a good bit more cumin and would double it the next time. Otherwise a fun and tasty dish!

  • lisari on March 22, 2025

    Very good. I only used 2 large poblanos and one jalapeno because I'm a wuss, would increase chilis next time.

  • Lu1950s on February 21, 2025

    We loved this! It says it serves 4, but the three of us adults polished it off. I thawed leftover cooked basmati rice from the freezer so this came together quickly. I drained the pork fat. I upped the cumin to 2 tsp and I kept adding lime, salt and pepper sauce until delicious.

  • kari500 on November 22, 2024

    Did this using frozen shredded potatoes (she suggests subbing potatoes) and ground chicken. Served with avocado, cilantro, sour cream and hot sauce. Nice, different dinner. I liked it a lot.

  • shylastrath on March 01, 2024

    Subbed 1 lb. small cooked potatoes for rice and made hash (one of her suggestions). Very good! I think it would be easy to riff on the meat and veggies.

  • cklauber2 on November 02, 2023

    Served with cilantro, sour cream, avocado, and salsa verde and it was absolutely delicious! Will need to be a bit more patient next time and let the rice get more crispy.

  • hirsheys on June 25, 2023

    Quite easy and very tasty, especially given how few ingredients there were. My rice didn't clump well, but no matter. Will try again in a different pan next time (use biggest nonstick next time). I used two seeded serranos and didn't find it spicy at all - could leave the seeds next time. Also, I didn't find this underseasoned, but would use a heaping measure of cumin next time.

  • Rachaelsb on February 23, 2023

    Unexpectedly delicious!!!!! I would even add more cumin and heat next time. Didn’t have spinach-used brocolli instead which worked well. Lime gave it great kick!! Rice crisped up really nicely-I was sceptical! Will definitely make again. An aside-love Ali Slagle recipes but find them hard to follow. I wish she listed amounts with the ingredients rather than embedding them into recipe. Oh well.

  • Melissa_427 on June 22, 2022

    Loved this recipe although I struggled to get the crisp rice in clumps the way I anticipated but loved it regardless. Great fresh out of the skillet and at room temperature.

  • cdglamontagne on April 30, 2022

    Great recipe for ground pork, would also be great with beef. I only had 2 Anaheim chiles instead of 4 and it was still delish. Will def make this again and add more cumin next time. Skipped the rice and served with roasted delicata, Cholula all over.

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