When we moved to Colorado, there was a big learning curve that we needed to tackle. Everywhere we went there were signs that said, Hatch Chili. What did that mean?! Then we would go to restaurants and people who ask us if we wanted red chili or green chili. It was all so confusing.
One day I decided to try it.
When they asked if I wanted red chili or green chili on my burrito, I said green chili. My burrito came out smothered in this weird looking green chili. While it looked gross, it was delicious!
Later, I learned that the green chili was made with Hatch green chilies. Hatch just means they were grown in the Hatch Valley in New Mexico.
Colorado Hatch Green Chili with Pinto Beans
Thank you to Bush’s Beans for sponsoring this post. All opinions are my own.
Colorado Hatch Green Chili with Pinto Beans
This spin on Colorado pork green chili by adding pinto beans is perfect for chilly nights to warm up. It's great over rice, with cornbread, or by itself next to a warm fire.
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
Instructions
- Drizzle and heat olive oil in a stockpot. Add pork cubes and lightly brown.
- Stir in minced garlic and chopped onion. Add the tapioca flour and stir well to coat the meat. Cook over medium heat, stirring for 2-3 minutes.
- Add the tomatoes, green chilies, jalapeño, and salt.
- Pour in the chicken broth. Stir in the pinto beans and mix well. Bring to a boil.
- Cover and simmer for 1 hour.
- Add more salt or hot sauce as desired.
Most Colorado green chili recipes don’t use pinto beans. I thought they would add a great twist to a traditional recipe.
It was a big hit with the kids.
This Colorado Green Chili recipe with Pinto Beans is perfect as is, with cornbread, or over rice. Add cheese, sour cream, and jalapeños to dress it up. It’s great to warm up on chilly Colorado nights during the Fall and Winter.
Christine says
Such a yummy recipe. Perfect for fall and winter I think I am going to have to give this a shot this week.
I just wanted to let you know that I included you in my recent post the Blogger Recognition Award.
Jodee says
How many servings is this recipe?
Whitney says
It fed our family of six and we had 2-3 bowls worth leftover. I hope that helps.
Jodee says
Do you drain the beans
Whitney says
Yes! I did drain the beans.
Jan says
FYI, I apologize for being snobby but Colorado Hatch??? No such thing.
NMSU_Aggie says
You are being snobby. If you read the post she acknowleges that hatch green Chile is from the Hatch Valley in New Mexico. When you get your own blog you can name your recipes whatever the heck you want! Sheesh!