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Delicious Colorado Hatch Green Chili with Pinto Beans in a bowl.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.