Colorado Hatch Green Chili with Pinto Beans Recipe – Warm, Smoky, and Easy to Love

Introduction

The kitchen filled with a warm, green-chile aroma that made me pause and breathe deep — this is the kind of smell that hugs you. Right away I knew this Colorado Hatch Green Chili with Pinto Beans would be a weeknight hero, and so I started chopping. If you want something cozy and bold, this is it; and honestly, it always reminds me of family dinners on Sundays. Also, if you like bright veggie sides, try pairing it with my simple Green Beans Almondine for color and crunch.

Why You’ll Love It

• Quick and easy to make, yet full of comforting depth.
• Hearty pork and tender potatoes make it feel like a hug in a bowl.
• Made with simple ingredients you can find year-round.
• Great for any occasion — from busy weeknights to relaxed gatherings.
• Always a crowd-pleaser; serve with a sweet treat like brown sugar cookies with maple glaze for dessert.

Ingredients You’ll Need

• 2 lbs pork shoulder, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 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

Tip: If you want a kid-friendly drink on the side, a quick banana smoothie without yogurt pairs nicely and cools down the heat.

How to Make It

1. Heat the olive oil in a large pot over medium heat. Then add the diced pork. You’ll hear a soft sizzle as the pork hits the pan — that sound means flavor is forming. Brown the pork until it’s lightly seared and golden on the edges.
2. Next, add the diced onion and garlic to the pot. Stir and cook until the onion is soft and translucent, and the garlic smells warm and sweet. You’ll see the pan pick up those brown bits — that’s where the magic is.
3. Stir in the roasted Hatch green chiles, diced potatoes, and tomato. Then sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. The colors will brighten and the air will smell smoky and inviting.
4. Pour in the chicken broth and bring the pot to a gentle boil. Watch for the bubbling to rise, and then reduce the heat.
5. Reduce heat to low, cover, and simmer for 1 hour. Meanwhile, the pork will soften and the potatoes will melt into the broth, making it rich and cozy.
6. After an hour, add the pinto beans (and kidney beans if you’re using them). Simmer for another 10–15 minutes so the beans warm through and soak up the flavors.
7. Taste and adjust the seasoning. Finally, ladle into bowls and serve hot. If you want another hearty weeknight option, try our 30-minute falafel sandwich with sweet potato another night for variety.

Kitchen Tips

• Time-saver: Use pre-roasted Hatch chiles from the store when you’re busy, and they’ll still give great smoky flavor.
• Fix for blandness: If it tastes flat, add a splash of vinegar or a squeeze of lime to lift the flavors.
• Flavor twist: For a deeper smoky layer, stir in a teaspoon of chipotle in adobo or swap smoked paprika for regular paprika and add a touch of cumin.

You might also serve it with salty, crunchy bites like bacon-wrapped chicken for a party — try the idea from this chicken strips wrapped with bacon recipe for inspiration.

Serving Ideas

Serve this Colorado Hatch Green Chili with Pinto Beans piping hot. I like to top each bowl with a few simple garnishes: chopped cilantro, diced avocado, a dollop of sour cream, and a squeeze of lime. Also, crusty bread or warm tortillas soak up the broth beautifully. This dish shines at family dinners, cozy nights in, and even casual holiday tables. Pair with simple sides and finish with something sweet to balance the spice.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months.
• Reheat: Warm gently on the stove so the pork stays tender; add a splash of broth if it thickens.
• Leftover idea: Turn it into a hearty sandwich or bowl — spoon chili over rice, then top with cheese and broil until melty.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld. Colorado Hatch Green Chili with Pinto Beans reheats beautifully.

Q: Can I swap any ingredients?
A: Of course! Swap pork for chicken or leave out the kidney beans to keep it simple. This recipe is forgiving, so use what you have.

Q: What’s the best way to serve it?
A: Serve it fresh and hot with garnishes like cilantro and lime, plus warm tortillas or crusty bread.

Q: How do I know it’s perfectly cooked?
A: Look for tender pork and potatoes that give when poked with a fork, plus a fragrant, smoky aroma — that’s your sign!

Conclusion

If you want a reference or another take on a similar comfort recipe, check this Delicious Hatch Green Chili Recipe With 2 Cans Of Pinto Beans for a simple version. Also, for a Colorado-style spin and more tips on green chile, see this Colorado Green Chile Recipe | Sinful Kitchen.

Final Thoughts

Thanks for cooking along. I hope this bowl brings the same cozy feeling to your home that it does to mine. Go ahead, make this Colorado Hatch Green Chili with Pinto Beans, and then tweak it until it feels like yours — because that’s how recipes become family stories.

Colorado Hatch Green Chili with Pinto Beans

A warm and smoky Colorado Hatch Green Chili with Pinto Beans, perfect for any occasion. Hearty and comforting, this dish is packed with flavor and sure to please a crowd.

Print Recipe Pin Recipe

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: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs pork shoulder, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 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
• to taste Salt & pepper

Method

 

Preparation

1. Heat the olive oil in a large pot over medium heat. Then add the diced pork and brown until lightly seared and golden on the edges.
2. Add the diced onion and garlic to the pot. Stir and cook until the onion is soft and translucent, and the garlic smells warm and sweet.
3. Stir in the roasted Hatch green chiles, diced potatoes, and tomato. Sprinkle in the cumin, oregano, smoked paprika, salt, and pepper.
4. Pour in the chicken broth and bring the pot to a gentle boil. Reduce the heat to low, cover, and simmer for 1 hour.
5. After an hour, add the pinto beans (and kidney beans if using). Simmer for another 10–15 minutes until beans are warmed through.
6. Taste and adjust seasoning. Ladle into bowls and serve hot.

Notes

For a kid-friendly drink, pair with a banana smoothie without yogurt. Serve with garnishes like chopped cilantro and sour cream, and consider pairing with crusty bread or warm tortillas. Store in an airtight container for up to 4 days; freeze in portions for up to 3 months.