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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.
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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: 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.