Colorado Hatch Green Chili With Pinto Beans
When you’re craving something cozy, bold, and loaded with flavor, look no further than a bowl of Colorado Hatch Green Chili With Pinto Beans. This recipe is everything you love about chili—tender chunks of pork, smoky green chiles, and hearty beans—wrapped in a warm, spicy broth that comforts with every bite.
Growing up in the Southwest, green chili was more than just a dish—it was an event. We’d roast fresh Hatch chiles in late summer and stash them in the freezer just to make this exact meal during the colder months. It’s rustic, filling, and full of the vibrant, earthy flavors that make Hatch green chiles a regional treasure.
Ingredients
2 tablespoons olive oil
2 lbs boneless pork loin, cut into 1-inch cubes
1 cup chopped onion
5 cloves garlic, minced
¼ cup tapioca flour (or cornstarch)
1 (28 oz) can diced tomatoes
2 (28 oz) cans chopped Hatch green chiles
1 fresh jalapeño, seeded and minced
1 teaspoon salt (or to taste)
32 oz chicken broth
2 cans Bush’s Best pinto beans, drained
Instructions
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