Here’s a delicious, hearty recipe for a Pork Green Chili Rice Bowl with Spanish Rice & Pinto Beans. It’s smoky, spicy, and full of texture—perfect for meal prep or a satisfying dinner.
Ingredients
For the Pork & Green Chili:
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1.5 lbs pork shoulder (or boneless pork chops), cut into bite-sized cubes
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1 tbsp olive oil
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1 medium onion, diced
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4 cloves garlic, minced
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1 (4 oz) can diced green chiles
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1 (7 oz) can salsa verde (or 1 ½ cups homemade)
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1 cup chicken broth
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1 tsp ground cumin
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1 tsp dried oregano
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Salt & pepper to taste
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1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
For the Spanish Rice:
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1 tbsp olive oil
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1 cup long-grain white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (8 oz) can tomato sauce
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1 ¾ cups chicken broth
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1 tsp chili powder
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½ tsp cumin
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Salt to taste
For the Pinto Beans:
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1 (15 oz) can pinto beans, drained and rinsed
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½ tsp cumin
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½ tsp garlic powder
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Salt to taste
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Optional: ¼ cup chopped fresh cilantro
For the Bowl (toppings):
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Shredded Monterey Jack or cheddar cheese
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Fresh cilantro, chopped
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Sliced jalapeños
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Sour cream or Mexican crema
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Lime wedges
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Diced avocado (optional)
Instructions
1. Make the Pork Green Chili:
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Season pork with salt and pepper, then brown in batches until golden. Remove and set aside.
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In the same pot, sauté onion until soft (5 min), add garlic and cook 1 min more.
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Stir in green chiles, salsa verde, broth, cumin, and oregano. Return pork to the pot.
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Bring to a simmer, reduce heat to low, cover, and cook for 1.5–2 hours until pork is tender.
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If you want a thicker sauce, stir in the cornstarch slurry and cook 2–3 more minutes.
2. Make the Spanish Rice:
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In a medium saucepan, heat oil over medium heat. Add rice and onion; cook until rice is lightly toasted and onion is soft (5–6 min).
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Add garlic, tomato sauce, broth, chili powder, cumin, and salt. Bring to a boil.
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Reduce heat to low, cover, and simmer for 18–20 minutes. Remove from heat and let sit (covered) for 5 minutes, then fluff with a fork.
3. Prepare the Pinto Beans:
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In a small saucepan over medium heat, warm the beans with cumin, garlic powder, and a splash of water or broth. Mash slightly with a fork if desired. Heat through, then stir in cilantro if using.
4. Assemble the Bowls:
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Start with a scoop of Spanish rice.
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Add a generous portion of pinto beans.
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Top with the pork green chili.
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Garnish with cheese, cilantro, jalapeños, a dollop of sour cream, and a squeeze of lime.
Tips:
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Make it spicier by using hot salsa verde or adding diced serranos.
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For extra flavor, marinate the pork overnight with cumin, garlic, and lime juice.
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This bowl is great for leftovers—just store components separately.