Colorado Hatch Green Chili With Pinto Beans

Here’s a hearty and flavorful Colorado Hatch Green Chili with Pinto Beans recipe. This version blends the smoky heat of Hatch green chiles with tender pork and creamy pinto beans for a rich Southwestern dish perfect for cooler weather.

---

🌶️ Colorado Hatch Green Chili with Pinto Beans

🍲 Ingredients:

Meat & Beans:

• 2 lbs pork shoulder or pork butt, trimmed and cut into 1/2-inch cubes

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)

Veggies & Chiles:

• 2 tbsp neutral oil (like canola or avocado oil)

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 1½ – 2 cups roasted Hatch green chiles, chopped (mild or hot to taste)

  • You can use fresh roasted, frozen, or canned Hatch chiles.

• 1 large tomato, diced (optional for brightness)

Broth & Seasoning:

• 4 cups chicken broth (low sodium)

• 1 tsp ground cumin

• 1 tsp dried oregano (Mexican oregano preferred)

• ½ tsp smoked paprika (optional)

• Salt and pepper to taste

• 1 tbsp masa harina or cornmeal (for thickening, optional)

Garnishes (optional):

• Chopped cilantro

• Diced white onion

• Lime wedges

• Warm flour tortillas or cornbread

---

🥄 Instructions:

1. Brown the Pork:

   • Heat 1 tbsp oil in a large Dutch oven or pot over medium-high heat.

   • Brown the pork in batches, seasoning lightly with salt and pepper. Remove and set aside.

2. Sauté Aromatics:

   • Add remaining oil, then sauté onions until translucent, about 5 minutes.

   • Stir in garlic and cook for another 30 seconds until fragrant.

3. Build the Flavor Base:

   • Add chopped Hatch chiles and tomatoes (if using), stirring to combine.

   • Return the pork to the pot. Stir in cumin, oregano, smoked paprika, and a pinch of salt.

4. Simmer:

   • Pour in chicken broth and bring to a boil.

   • Reduce heat to low and simmer uncovered for 1.5 to 2 hours, until pork is tender and flavors meld.

5. Add Beans:

   • Stir in cooked pinto beans.

   • Simmer another 20 minutes. If desired, thicken with masa harina (mix 1 tbsp masa with 2 tbsp water and stir it in).

6. Taste & Adjust:

   • Add salt, pepper, or more chiles to taste.

7. Serve:

   • Ladle into bowls and top with cilantro, onion, or a squeeze of lime.

   • Serve with warm tortillas or cornbread on the side.

---

🔁 Variations:

• Vegetarian: Omit pork and add more beans, potatoes, or zucchini.

• Slow Cooker: Brown pork and aromatics first, then transfer to slow cooker with other ingredients. Cook on low 6–8 hours.

• Spicy: Add fresh jalapeños or use hot Hatch chiles.