Instructions:

1️⃣ Cook the Pinto Beans (if using dry):

Rinse and soak the beans overnight or do a quick boil soak.

In a large pot, cover soaked beans with water. Add onion, garlic, and salt.

Simmer covered for 1.5–2 hours or until tender. Add more water if needed.

2️⃣ Make the Pork Green Chili:

In a large pot or Dutch oven, heat 1 tbsp oil. Brown pork pieces on all sides. Remove and set aside.

In the same pot, sauté onion and garlic until soft.

Sprinkle in flour, cook 1 min, then slowly add broth while whisking.

Return pork to the pot. Stir in chopped green chiles, cumin, salt, and pepper.

Simmer covered on low heat for about 1–1.5 hrs until pork is tender and sauce is thick.

3️⃣ Make the Spanish Rice:

In a skillet, heat oil. Add rice and toast until golden.

Add onion and garlic; cook 2–3 mins.

Stir in tomato sauce and broth. Season with salt.

Bring to a boil, reduce heat to low, cover, and simmer 18–20 mins.

Once cooked, spread rice into a cast iron skillet and lightly fry until a crispy bottom forms.

4️⃣ Assemble the Bowl:

In each bowl, spoon a generous layer of pinto beans.

Add a big ladle of pork green chili over the beans.

Sprinkle a handful of shredded Monterey Jack cheese on top (let it melt).

Add a scoop of crispy Spanish rice.

Serve hot with fresh tortillas and garnishes.

 Tips:

You can make this fully ahead — all the elements reheat beautifully.

Hatch chiles are ideal, but Anaheim peppers or poblanos work too.

If you want it spicier, add a diced jalapeño with the onions.