Hatch sofrito rice with pork and pintos
Pork second courses
I have great memories of spending time with my grandmother Marion. She was always glamorous, impeccably dressed, and a 40’s era independant woman. She was never big into cooking, as she grew up in a very traditional, Mormon family where roles were very singular, so I think she tried to go a different route than her own mother had. She was still very religious, but she was always using convenience products to speed up the process of feeding us kids, so she could get back to her “programs” and dictation job. One dish she frequently made was one directly from the back of a “Minute rice” box from the early eighties. This dish “Taco rice” had ground beef, jarred salsa, canned corn, and of course minute rice, then she topped it with cheddar cheese, corn chips, and olives. I still remember her catching me adding additional salt and pepper to her pan when she turned her back, “No Alexandra, the Dr. says extra salt is bad for us!” she would scold dressed in her housecoat. Blandness aside, I loved eating at her house,so in memory of Grandma Marion, I rehabbed one of my beloved Grandma’s favorites and I think you will agree, it is anything but bland!
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