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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
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
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
2 cups shredded Monterey Jack cheese<\/p>\n
Optional: fresh tortillas, cilantro, sour cream, or avocado for serving<\/p>\n
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<\/p>\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
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
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 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 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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t4\ufe0f\u20e3 Assemble the Bowl:<\/h4>\n
\u00a0Tips:<\/h3>\n