A hearty, spicy skillet of tender pork, roasted Hatch chiles, potatoes, and pinto beans — perfect for scooping with tortillas or ladling over rice!
Ingredients:
1 ½ lbs pork shoulder or stew meat (cut into small chunks)
1 tbsp oil (for browning)
Salt & pepper to taste
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1 small onion (diced)
3 roasted Hatch green chiles (peeled, chopped — or use canned if needed)
2–3 medium potatoes (diced, skin on or peeled)
1 can diced tomatoes (optional)
1 ½ cups cooked pinto beans (or 1 can, drained)
1 cup chicken broth or water (add more if needed for consistency)
Instructions:
Step 1: Brown the Pork
Heat oil in a large skillet over medium-high. Season pork with salt, pepper, cumin, oregano, and garlic powder. Brown well on all sides, about 6–8 minutes.
Step 2: Sauté Veggies
Add diced onion and cook until softened (about 3 minutes). Stir in chopped Hatch chiles and optional tomatoes.
Step 3: Add Potatoes & Simmer
Add diced potatoes and pour in broth. Cover and simmer 20–25 minutes, or until pork is tender and potatoes are cooked.
Step 4: Add Beans
Stir in cooked pinto beans. Simmer uncovered another 5–10 minutes, letting it thicken slightly.
Step 5: Serve
Enjoy hot with warm flour tortillas or rice. Top with shredded cheese, chopped cilantro, or even a fried egg.
💡 Pro Tip:
To deepen flavor, add a spoonful of roasted tomato salsa or a splash of lime juice before serving 🍅🍋