{"id":6784,"date":"2025-08-07T18:58:52","date_gmt":"2025-08-07T18:58:52","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6784"},"modified":"2025-08-07T18:58:52","modified_gmt":"2025-08-07T18:58:52","slug":"pork-green-chili-rice-bowl-with-spanish-rice-pinto-beans","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6784","title":{"rendered":"Pork Green Chili Rice Bowl with Spanish Rice & Pinto Beans"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Pork Green Chili:<\/h4>\n

2.5 lbs pork shoulder or pork stew meat, cut into small chunks<\/p>\n

1 tbsp oil (for browning)<\/p>\n

1\/2 onion, diced<\/p>\n

4 roasted green chiles (Hatch preferred), peeled & chopped<\/p>\n

2 cloves garlic, minced<\/p>\n

2 tbsp flour<\/p>\n

2 cups chicken broth<\/p>\n

1 tsp cumin<\/p>\n

Salt & pepper to taste<\/p>\n

For the Whole Pinto Beans:<\/h4>\n

2 cups dry pinto beans (or 2 cans cooked beans)<\/p>\n

1\/4 onion<\/p>\n

2 garlic cloves<\/p>\n

1 tsp salt<\/p>\n

Water (to cover)<\/p>\n

For the Spanish Rice:<\/h4>\n

2 cups long grain white rice<\/p>\n

3 tbsp vegetable oil<\/p>\n

1\/2 small onion, finely diced<\/p>\n

2 cloves garlic, minced<\/p>\n

1\/2 cup tomato sauce (or blended tomato)<\/p>\n

4 cups chicken broth (or water + bouillon)<\/p>\n

Salt to taste<\/p>\n

Extras:<\/h4>\n

2 cups shredded Monterey Jack cheese<\/p>\n

Optional: fresh tortillas, cilantro, sour cream, or avocado for serving<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Instructions:<\/strong><\/h1>\n

1\ufe0f\u20e3 Cook the Pinto Beans (if using dry):<\/h4>\n

Rinse and soak the beans overnight or do a quick boil soak.<\/p>\n

In a large pot, cover soaked beans with water. Add onion, garlic, and salt.<\/p>\n

Simmer covered for 1.5\u20132 hours or until tender. Add more water if needed.<\/p>\n

2\ufe0f\u20e3 Make the Pork Green Chili:<\/h4>\n

In a large pot or Dutch oven, heat 1 tbsp oil. Brown pork pieces on all sides. Remove and set aside.<\/p>\n

In the same pot, saut\u00e9 onion and garlic until soft.<\/p>\n

Sprinkle in flour, cook 1 min, then slowly add broth while whisking.<\/p>\n

Return pork to the pot. Stir in chopped green chiles, cumin, salt, and pepper.<\/p>\n

Simmer covered on low heat for about 1\u20131.5 hrs until pork is tender and sauce is thick.<\/p>\n

3\ufe0f\u20e3 Make the Spanish Rice:<\/h4>\n

In a skillet, heat oil. Add rice and toast until golden.<\/p>\n

Add onion and garlic; cook 2\u20133 mins.<\/p>\n

Stir in tomato sauce and broth. Season with salt.<\/p>\n

Bring to a boil, reduce heat to low, cover, and simmer 18\u201320 mins.<\/p>\n

Once cooked, spread rice into a cast iron skillet<\/strong> and lightly fry until a crispy bottom forms.<\/p>\n

4\ufe0f\u20e3 Assemble the Bowl:<\/h4>\n

In each bowl, spoon a generous layer of pinto beans.<\/p>\n

Add a big ladle of pork green chili over the beans.<\/p>\n

Sprinkle a handful of shredded Monterey Jack cheese on top (let it melt).<\/p>\n

Add a scoop of crispy Spanish rice.<\/p>\n

Serve hot with fresh tortillas and garnishes.<\/p>\n

\u00a0Tips:<\/h3>\n

You can make this fully ahead<\/strong> \u2014 all the elements reheat beautifully.<\/p>\n

Hatch chiles are ideal, but Anaheim peppers or poblanos work too.<\/p>\n

If you want it spicier, add a diced jalape\u00f1o with the onions.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":6786,"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-6784","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\/6784","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=6784"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6784\/revisions"}],"predecessor-version":[{"id":6787,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6784\/revisions\/6787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6786"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}