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Colorado Hatch Green Chili With Pinto Beans

Make rich Colorado Hatch Green Chili with tender pork, pinto beans, and spicy Hatch chiles. A cozy, one-pot comfort classic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

Step 1: Brown the Pork
  1. 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
  1. Stir in the chopped onion and garlic. Cook for 2–3 minutes until fragrant.
  2. 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
  1. Pour in the diced tomatoes, Hatch green chiles, minced jalapeño, and salt. Stir everything together.
Step 4: Pour in Broth and Beans
  1. Add the chicken broth and drained pinto beans. Stir to combine and bring to a gentle boil.
Step 5: Simmer
  1. 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
  1. Adjust seasoning with more salt or your favorite hot sauce.
  2. Serve hot with warm flour tortillas or a scoop of white rice.