Colorado Hatch Green Chili with Pinto Beans

why make this recipe

Colorado Hatch Green Chili with Pinto Beans is a delightful dish perfect for warming you up on chilly days. This chili is rich in flavor, thanks to the roasted Hatch green chiles that add a nice kick. With tender pork, hearty beans, and potatoes, it’s a filling meal that is great for family dinners or gatherings with friends. Plus, it’s easy to make and allows you to enjoy the wonderful flavors of the Southwest right in your kitchen.

how to make Colorado Hatch Green Chili with Pinto Beans

Ingredients:

• 2 lbs pork shoulder, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups roasted Hatch green chiles, chopped
• 2 cups diced potatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed (optional)
• 1 tomato, diced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Brown the diced pork until lightly seared.
2. Add the diced onion and garlic, cooking until softened.
3. Stir in the Hatch green chiles, potatoes, tomato, cumin, oregano, paprika, salt, and pepper.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour or until the pork and potatoes are tender.
6. Add the pinto beans (and kidney beans if using) and simmer for another 10–15 minutes.
7. Taste and adjust seasoning. Serve hot! Pro Tip: For extra richness, stir in a spoonful of butter or a splash of cream at the end — it mellows the heat and makes the broth silky!

how to serve Colorado Hatch Green Chili with Pinto Beans

Serve the chili hot in bowls. You can top it with shredded cheese, sour cream, or fresh cilantro for added flavor. It pairs well with warm tortillas, rice, or cornbread. Enjoy it as a main course or as a cozy appetizer for a gathering.

how to store Colorado Hatch Green Chili with Pinto Beans

To store leftovers, let the chili cool down to room temperature. Place it in an airtight container and refrigerate. It will last up to 3-4 days in the fridge. You can also freeze the chili for longer storage. Just portion it into freezer-safe containers, and it will keep well for up to 3 months. Reheat it on the stove or in the microwave before serving.

tips to make Colorado Hatch Green Chili with Pinto Beans

• Choose Good Chiles: Make sure to use roasted Hatch green chiles for the best flavor.
• Adjust the Spice Level: If you like it spicier, you can add more chiles or even a dash of hot sauce.
• Add More Beans: Feel free to add more types of beans if desired; black beans or white beans complement this dish too.
• Let It Sit: The flavor gets better the next day, so consider making it a day ahead.

variation

You can make a vegetarian version by omitting the pork and using vegetable broth instead of chicken broth. Add more beans, such as black beans or chickpeas, to keep it hearty. For a smoky flavor without the meat, try including smoked paprika or chipotle peppers.

FAQs

1. Can I use other meats instead of pork?
Yes, you can use chicken or beef if you prefer. Just adjust the cooking time accordingly.

2. Can I make this chili in a slow cooker?
Yes! Simply brown the pork and cook the onions and garlic in a skillet first. Then transfer everything to a slow cooker and cook on low for 6-8 hours.

3. Is this dish spicy?
It does have some heat from the Hatch green chiles, but you can adjust the spice according to your preferences by adding fewer chiles or more cream to mellow it out.

Colorado Hatch Green Chili with Pinto Beans

A rich and flavorful chili featuring roasted Hatch green chiles, tender pork, hearty beans, and potatoes, perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Southwestern

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs pork shoulder, diced Use a cut suitable for stewing.
• 2 tbsp olive oil For sautéing.
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups roasted Hatch green chiles, chopped Make sure to use roasted chiles for best flavor.
• 2 cups diced potatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed (optional)
• 1 medium tomato, diced
• 4 cups chicken broth Could be substituted with vegetable broth for a vegetarian version.
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Method

 

Cooking

1. Heat olive oil in a large pot over medium heat. Brown the diced pork until lightly seared.
2. Add the diced onion and garlic, cooking until softened.
3. Stir in the Hatch green chiles, potatoes, tomato, cumin, oregano, paprika, salt, and pepper.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour or until the pork and potatoes are tender.
6. Add the pinto beans (and kidney beans if using) and simmer for another 10-15 minutes.
7. Taste and adjust seasoning. Serve hot!

Notes

For extra richness, stir in a spoonful of butter or a splash of cream at the end.