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.
Table of Contents
Why You’ll Love This Recipe
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Packed with roasted Hatch chile flavor and tender pork
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Pinto beans add richness and texture
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Gluten-free with the option of tapioca or cornstarch
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Great for make-ahead dinners or meal prep
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Perfect for chili nights, game days, or cozy weekends
Ingredients
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2 tablespoons olive oil
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2 lbs boneless pork loin, cut into 1-inch cubes
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1 cup chopped onion
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5 cloves garlic, minced
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¼ cup tapioca flour (or cornstarch)
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1 (28 oz) can diced tomatoes
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2 (28 oz) cans chopped Hatch green chiles
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1 fresh jalapeño, seeded and minced
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1 teaspoon salt (or to taste)
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32 oz chicken broth
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2 cans Bush’s Best pinto beans, drained
Instructions
Step 1: Brown the Pork
Heat olive oil in a large stockpot over medium heat. Add the pork cubes and sear until lightly browned on all sides.
Step 2: Add Aromatics and Flour
Stir in the chopped onion and garlic. Cook for 2–3 minutes until fragrant.
Sprinkle in the tapioca flour and stir to coat the meat. This will help thicken the chili as it simmers.
Step 3: Add Tomatoes and Chiles
Pour in the diced tomatoes, Hatch green chiles, minced jalapeño, and salt. Stir everything together.
Step 4: Pour in Broth and Beans
Add the chicken broth and drained pinto beans. Stir to combine and bring to a gentle boil.
Step 5: Simmer
Reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. The pork should become tender, and the flavors will meld into a rich, slightly spicy broth.
Step 6: Taste and Serve
Adjust seasoning with more salt or your favorite hot sauce.
Serve hot with warm flour tortillas or a scoop of white rice.
Tips for Success
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Use fire-roasted Hatch chiles for added smokiness.
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Don’t skip the flour—it thickens the chili and gives it a silky texture.
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Want it hotter? Leave in the jalapeño seeds or add crushed red chile.
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Fresh lime juice adds brightness when serving.
Storage & Reheating
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Refrigerator: Store in airtight containers for up to 4 days.
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Freezer: Freeze in portions for up to 3 months. Thaw and reheat on the stove.
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Reheat: Warm gently on the stovetop, stirring occasionally.
FAQs
Can I use chicken instead of pork?
Yes, boneless chicken thighs or breast can be used—adjust cooking time accordingly.
Can I use fresh Hatch chiles?
Absolutely! Roast, peel, and chop fresh Hatch chiles if they’re in season.
Is this chili very spicy?
It has a moderate kick. Adjust by increasing or decreasing the jalapeño.
Final Thoughts
This Colorado Hatch Green Chili With Pinto Beans is everything you want in a cold-weather meal—spicy, rich, and deeply satisfying. It’s the kind of dish that simmers low and slow while your kitchen fills with mouthwatering aromas. Whether you serve it with tortillas, spoon it over rice, or eat it straight from the bowl, it brings comfort and flavor to every bite.
Make it once, and it’ll quickly become a staple in your meal rotation—especially when you want something hearty, soul-warming, and unapologetically Southwestern.
Share Your Bowl
Cooked up this green chili? Tag #ColoradoGreenChili or #HatchChileSeason and let us see your take on this spicy classic!
Colorado Hatch Green Chili With Pinto Beans
Ingredients
Method
- Heat olive oil in a large stockpot over medium heat. Add the pork cubes and sear until lightly browned on all sides.
- Stir in the chopped onion and garlic. Cook for 2–3 minutes until fragrant.
- Sprinkle in the tapioca flour and stir to coat the meat. This will help thicken the chili as it simmers.
- Pour in the diced tomatoes, Hatch green chiles, minced jalapeño, and salt. Stir everything together.
- Add the chicken broth and drained pinto beans. Stir to combine and bring to a gentle boil.
- Reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. The pork should become tender, and the flavors will meld into a rich, slightly spicy broth.
- Adjust seasoning with more salt or your favorite hot sauce.
- Serve hot with warm flour tortillas or a scoop of white rice.
