Red Chile Bowl Recipe

Season and brown pork

Pat the pork cubes dry with paper towels. Toss with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Working in a single layer (do not overcrowd), brown the pork on all sides, about 6–8 minutes total. Remove browned pork to a plate and set aside.

Sweat aromatics

Reduce heat to medium, add the chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Build the red chile

Stir in 1 tsp ground cumin, 1 tsp dried oregano, 2 tbsp ancho chile powder and 1 tbsp pasilla/guajillo powder. Cook 1 minute to bloom the spices. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until it darkens slightly.

Simmer with stock

Return the browned pork and any accumulated juices to the pot. Pour in 2 cups chicken or pork stock and scrape up any browned bits from the bottom. Add 1 tbsp apple cider vinegar and 1 tsp brown sugar. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until pork is tender, 45–60 minutes. Check every 15 minutes and add up to 1/2 cup water if the sauce reduces too quickly.

Adjust consistency and seasoning

When the pork is tender, if the sauce is too thin, remove the lid and simmer uncovered 5–10 minutes to reduce. Taste and adjust salt, pepper, or a pinch more sugar or vinegar to balance heat and acidity. Keep warm on low while you finish rice and beans.

While the pork simmers, heat 1 tbsp butter or oil in a small saucepan over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly nutty. Add 1 1/2 cups water and 1/2 tsp kosher salt and bring to a boil. Reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

In a small saucepan, combine the drained pinto beans, 2 tbsp water (or reserved bean liquid), 1/2 tsp cumin and 1/4 tsp salt. Warm over low-medium heat, mashing lightly with the back of a spoon to create a creamy, slightly chunky texture. Cook until warmed through, 5–7 minutes. Taste and adjust seasoning.

Divide the cooked rice evenly among 4 bowls (about 1/4 cup rice per serving if you prefer more rice increase as desired). Spoon warm beans alongside or on top of the rice.

Ladle the red chile and pork over the rice and beans (about 1/4 of the pork mixture per bowl).

Top each bowl with shredded cheese (about 1/4 cup), a dollop of sour cream (approximately 2 tbsp), a sprinkle of chopped cilantro, optional sliced radish and diced onion, and a lime wedge on the side.

Serve immediately so the cheese melts slightly into the hot chile. Offer extra lime wedges and hot sauce if desired.