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

Colorado Pork 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.

This spin on Colorado green chili recipes adds pinto beans is perfect for chilly nights to warm up. It's great over rice, with cornbread, or by itself.

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!

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