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.
- 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
- 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.