Ingredients:

For the Pork Green Chili:

2.5 lbs pork shoulder or pork stew meat, cut into small chunks

1 tbsp oil (for browning)

1/2 onion, diced

4 roasted green chiles (Hatch preferred), peeled & chopped

2 cloves garlic, minced

2 tbsp flour

2 cups chicken broth

1 tsp cumin

Salt & pepper to taste

For the Whole Pinto Beans:

2 cups dry pinto beans (or 2 cans cooked beans)

1/4 onion

2 garlic cloves

1 tsp salt

Water (to cover)

For the Spanish Rice:

2 cups long grain white rice

3 tbsp vegetable oil

1/2 small onion, finely diced

2 cloves garlic, minced

1/2 cup tomato sauce (or blended tomato)

4 cups chicken broth (or water + bouillon)

Salt to taste

Extras:

2 cups shredded Monterey Jack cheese

Optional: fresh tortillas, cilantro, sour cream, or avocado for serving