This spin on a Colorado Green Chili recipe with the addition of pinto beans is perfect for chilly nights when you need to warm up. It’s great over rice or by itself.
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 Chile. What did that mean?! Then we would go to restaurants and people who ask us if we wanted red chile or green chile. 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 chile 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
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 of 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.
Hatch Green Chili Recipe
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. You could even use pulled pork leftovers and it would be just as delicious!
Jessica Alarid
Monday 7th of March 2022
Just FYI I will clarify. I know everyone already said that Hatch green chili is from Hatch New Mexico but I am from Pueblo, Colorado where Pueblo green chili's are specifically from in Colorado.
Michael
Friday 31st of December 2021
I live in Florida so there’s rarely a chilly night, but I lived in Santa Fe for a very long time. Every chili season some friends send a new batch of them to me here. Trying your recipe and it smells great. Looking forward to it with some warm tortillas. Love that you added the beans! Thank you for posting it.
Carties
Tuesday 21st of September 2021
It was so yummy.
Carties
Tuesday 21st of September 2021
I’m trying this recipe minus the jalapeño. I was born and raised in New Mexico and been in Colorado since 2000. As long as it has hatch Chile and no cilantro I’m good with this. I’m going to add cheese in the bowl and eat it with tortilla chips. Thanks for sharing. I’m a working woman and I can make this for my family on a weekday.
Sydney
Monday 11th of January 2021
As someone from Colorado who is ethnically New Mexican..... I really want to fix this whole recipe for you. Hatch green chilies are from New Mexico not Colorado. You also never use canned beans or dump them in your chili you ruined it. Your green chili is also completely wrong since you used canned everything. I am fully guessing your white and that’s ok. But if your gonna publish a recipe; maybe take the time to fully understand the culture behind it as well as how to truly make it. No Idea how I came across this but it saddens me that I did and how bad it is.
HERNAN Arturo LECEA
Saturday 25th of December 2021
@Sydney, There is no need to be critical. Adjust the recipe to your style of cooking. Canned ingredients is what made Rachel Ray famous. Remember?
Britt
Monday 6th of December 2021
@Sydney, I was raised in New Mexico and my Hispanic aunt taught me to make her fantastic green chili, it has canned pinto beans in it. It a family favorite. Everybody loves it.
YumMe
Wednesday 24th of March 2021
@Sydney, What is “from Colorado ethnically New Mexican”? I wonder how bad your recipes have to be to spend all that time dogging someone’s before posting yours. Glad you can get off on yourself.
Whitney
Saturday 30th of January 2021
Thank you so much for your opinion, Sydney! I appreciate it! When I created this recipe, I did live in Colorado. I would love to try your adaptation of this recipe! Feel free to email it to me. While traditionally this wouldn't be made with canned anything, this recipe is specifically for busy moms who need quick and easy recipes. Can't wait to try your version!