Colorado Hatch Green Chili With Pinto Beans

Colorado Hatch Green Chili With Pinto Beans

A hearty, flavorful twist on classic green chili, this recipe features tender pork, fire-roasted Hatch green chiles, and creamy pinto beans for a comforting bowl of goodness with a mild to moderate kick. It’s the perfect one-pot meal for chilly evenings, game day, or a casual gathering.

Why You’ll Love This Recipe

Bold, smoky flavor from Hatch green chiles and jalapeño
Tender pork that melts in your mouth
One-pot convenience for easy cleanup
Naturally gluten-free when using tapioca flour
Hearty and filling with the addition of pinto beans
Perfect for meal prep flavors deepen as it sits

2. Key Ingredients

Boneless pork loin: Lean yet flavorful, ideal for slow simmering.
Hatch green chiles: The star of the dish, offering a unique, smoky heat.
Pinto beans: Add creaminess and protein.
Tapioca flour: Helps thicken the stew and adds a nice texture.
Diced tomatoes: Balance the heat with acidity and richness.
Fresh jalapeño: Adds a fresh, sharp kick.
Chicken broth: The liquid base that brings everything together.

3. Expert Tips

Brown the pork well before adding other ingredients to build flavor.
Use fire-roasted Hatch chiles if available they pack extra depth.
Adjust heat by keeping or removing the jalapeño seeds.
Thicken to preference: Simmer uncovered if you’d like it thicker at the end.
Make it ahead: Like many stews, this dish tastes even better the next day.

Ingredients

2 tablespoon olive oil

2 lbs boneless pork loin, cut into 1-inch cubes

1 cup chopped onion

5 cloves garlic, minced

1/4 cup tapioca flour, (can also use cornstarch)

1 28-oz can diced tomatoes

2 28-oz cans chopped hatch green chilis

1 fresh jalapeño pepper, seeded and minced

1 teaspoon salt , to taste

32 oz chicken broth

2 cans Bush’s Best Pinto Beans

4. Instructions
5. Heat olive oil in a large stockpot over medium-high heat.
6. Add pork cubes and lightly brown on all sides, about 5–7 minutes.
7. Stir in the minced garlic and chopped onion. Sauté for 2–3 minutes until fragrant.
8. Sprinkle in tapioca flour and stir well to coat the meat. Cook for another 2–3 minutes, stirring constantly.
9. Add the diced tomatoes, chopped Hatch green chiles, jalapeño, and salt. Stir to combine.
10. Pour in the chicken broth and mix well.
11. Stir in the pinto beans.
12. Bring everything to a boil, then reduce heat to low.
13. Cover and simmer for 1 hour, stirring occasionally.
14. Taste and adjust salt or add hot sauce if desired. Serve hot.
15. Important Notes When Making This Recipe

Tapioca vs cornstarch: Either works for thickening, but tapioca flour gives a smoother, slightly glossy finish.
Canned Hatch chiles: Look for the “hot” or “mild” labels to control the spice level.
Don’t skip browning the meat this step adds essential flavor.
Freezes well: Cool completely before freezing in airtight containers.

6. Nutrition Information

(Estimated per serving, assuming 6 servings)

Calories: 390
Protein: 36g
Fat: 14g
Carbohydrates: 30g
Fiber: 7g
Sugar: 5g
Sodium: 980mg

7. Frequently Asked Questions

Q: Can I use pork shoulder instead of pork loin?
A: Yes! Pork shoulder will be even more tender and flavorful but a bit fattier.

Q: How spicy is this dish?
A: Medium spice level. Use mild Hatch chiles or omit the jalapeño for a milder version.

Q: Can I make this in a slow cooker?
A: Absolutely. Brown the pork and sauté onions/garlic first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Q: Can I use dry beans instead of canned?
A: Yes, but you’ll need to soak and cook them ahead of time. Use about 1½ cups of dry beans to equal 2 cans.

Q: How long does it keep in the fridge?
A: Up to 4 days in an airtight container.