Green Chile Bowl Recipe

Season and brown pork

Pat pork cubes dry with paper towels. Season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Add pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Transfer browned pork to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the same pot and sauté until softened and translucent, about 5 minutes, scraping up browned bits. Add 2 tsp minced garlic and cook until fragrant, about 30 seconds.

Simmer with chiles

Return the browned pork to the pot. Stir in 2 cups chopped roasted green chiles, 1 cup stock, 1 tsp oregano, and 1 tsp ground cumin. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until pork is tender, about 45–60 minutes. Stir occasionally and add a splash more stock or water if the mixture looks dry.

Finish

When pork is tender, remove lid and simmer 5–10 minutes to thicken the sauce slightly. Stir in 1 tbs lime juice. Taste and adjust seasoning with more salt or lime if desired. Keep warm while preparing rice and beans.

Rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, 1 3/4 cups water, 1/2 tsp salt, and 1 tbs butter or oil. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Place 1 cup drained canned beans in a small saucepan with 2 tbs water or stock, 1/2 tsp cumin, and 1/4 tsp salt. Warm over medium-low heat, mashing lightly with the back of a spoon for a creamier texture, about 5–7 minutes. Keep warm.

Divide the warm rice among 4 bowls (about 3/4 cup rice per bowl). Spoon about 1/3–1/2 cup warm beans next to the rice.

Top each bowl with 1/2 to 3/4 cup of the green chile pork, allowing some sauce to spoon over the rice. Sprinkle about 1/4 cup shredded cheese per bowl so it melts into the hot pork and rice.

Add a dollop (about 2 tbs) of sour cream to each bowl, scatter 1/2 tbs chopped cilantro, and add pickled jalapeños if using. Serve immediately with lime wedges for squeezing over the top.