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A hearty, spicy skillet of tender pork, roasted Hatch chiles, potatoes, and pinto beans \u2014 perfect for scooping with tortillas or ladling over rice!<\/p>\n
1 \u00bd lbs pork shoulder or stew meat (cut into small chunks)<\/p>\n
1 tbsp oil (for browning)<\/p>\n
Salt & pepper to taste<\/p>\n
1\/2 tsp cumin<\/p>\n
1\/2 tsp oregano<\/p>\n
1\/2 tsp garlic powder<\/p>\n
1 small onion (diced)<\/p>\n
3 roasted Hatch green chiles (peeled, chopped \u2014 or use canned if needed)<\/p>\n
2\u20133 medium potatoes (diced, skin on or peeled)<\/p>\n
1 can diced tomatoes (optional)<\/p>\n
1 \u00bd cups cooked pinto beans (or 1 can, drained)<\/p>\n
1 cup chicken broth or water (add more if needed for consistency)<\/p>\n
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<\/div>\nStep 1: Brown the Pork<\/strong> Step 2: Saut\u00e9 Veggies<\/strong> Step 3: Add Potatoes & Simmer<\/strong> Step 4: Add Beans<\/strong> Step 5: Serve<\/strong> \ud83d\udca1 Pro Tip:<\/strong> A hearty, spicy skillet of tender pork, roasted Hatch chiles, potatoes, and pinto beans \u2014 perfect for scooping with tortillas or ladling over rice! \ud83d\udccc Ingredients: 1 \u00bd lbs pork shoulder or stew meat (cut into small chunks) 1 tbsp oil (for browning) Salt & pepper to taste 1\/2 tsp cumin 1\/2 tsp oregano 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":6470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6468"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6468\/revisions"}],"predecessor-version":[{"id":6471,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6468\/revisions\/6471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6470"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Heat oil in a large skillet over medium-high. Season pork with salt, pepper, cumin, oregano, and garlic powder. Brown well on all sides, about 6\u20138 minutes.<\/p>\n
Add diced onion and cook until softened (about 3 minutes). Stir in chopped Hatch chiles and optional tomatoes.<\/p>\n
Add diced potatoes and pour in broth. Cover and simmer 20\u201325 minutes, or until pork is tender and potatoes are cooked.<\/p>\n
Stir in cooked pinto beans. Simmer uncovered another 5\u201310 minutes, letting it thicken slightly.<\/p>\n
Enjoy hot with warm flour tortillas or rice. Top with shredded cheese, chopped cilantro, or even a fried egg.<\/p>\n
To deepen flavor, add a spoonful of roasted tomato salsa or a splash of lime juice before serving \ud83c\udf45\ud83c\udf4b<\/p>\n","protected":false},"excerpt":{"rendered":"