Hatch Sofrito Rice With Pork And Pintos

• Sofrito
• 1.5 cups tomatoes, canned or fresh, I used a mix of both
• 1/2 onion, rough chopped
• 3 cloves garlic
• 1/4 cup Peeled and roasted,Green chiles, it's Hatch season so I roasted and peeled my own, but you can have this year round using the canned variety.
• 1 green bell pepper, stemmed, seeded and rough chopped
• salt to taste
• Rice
• 1.5 cups Jasmine rice, rinsed.
• 1/2 pound ground pork
• 1 15oz can pinto beans, drained and rinsed.
• 1 cup stock, I used chicken but veggie is also good.
• 1/4 cup dry white wine
• 1 tablespoon cooking oil
• 1 cup shredded cheddar cheese, or any good melty cheese you like.
• 1/4 cup sliced olives
• sliced green onions and cilantro for garnish

1. Make your sofrito by combining all ingredients in a processor or blender and pulse a few times. Taste to check salt level, adjust if needed.
2. Over medium heat in a large pan that has a tight fitting lid, place oil, add ground pork, and cook until meat is golden brown, about eight minutes. Add rinsed rice, and turn up to medium high, cook rice until it becomes fragrant, and toasty.
3. Add sofrito mixture, stir and cook for a minute or two, than add wine, deglaze. Add stock, and pintos, stir. Once it is bubbling, turn heat down to low and put lid on and cook twenty minutes.
4. Remove lid, and heat broiler, fluff the rice a bit and squeeze in the lime and top with cheese and olives, broil till browned, add whatever other garnishes you like and serve!

tomatoes, onion, garlic, green chiles, green bell pepper, salt, rice, jasmine rice, ground pork, pinto beans, stock, white wine, cooking oil, cheddar cheese, olives, green onions

Taken from food52.com/recipes/38354-hatch-sofrito-rice-with-pork-and-pintos (may not work)