Delicious Hatch Green Chili with Pinto Beans Recipe
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!
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Delicious Hatch Green Chili with Pinto Beans Recipe
YUM! This green chili recipe is east and delicious!
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.
How many servings is this recipe?
It fed our family of six and we had 2-3 bowls worth leftover. I hope that helps.
Do you drain the beans
Yes! I did drain the beans.
FYI, I apologize for being snobby but Colorado Hatch??? No such thing.
@Jan, thank you
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!
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.
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!
@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.
@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.
@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?
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.
It was so yummy.
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.
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.
I added cilantro and corn to it and omg this is the best soup I’ve ever made/had. I even invited people over so everyone could enjoy it!
I’m so glad! Thank you for sharing!!
This recipe is absolutely delicious and so easy. I don’t understand the snotty, hateful comments. It’s a recipe FFS! I’m Italian and I don’t get bent out of shape when people change up pasta recipes. Get over yourselves! 🙄
Thank you for the recipe. However, while I realize CO recently began growing green chile it is not Hatch Green Chile. Hatch is in NM. Hatch is a small town with delicious historic green chile crops. BTW NM used to be larger and encompassed CO.
Grab a bowl of popcorn! 😅This thread of comments has all the ingredients for Next Door comedy! I can’t wait to make this now (canned and fresh), because of the all-knowing comments, that had me literally laughing out loud! I’m so inspired and confused, living in Southern Colorado, South of Pueblo, just North of NM, but purchased my hatch in NM, however was it the actual valley, or town, and for the love of all that’s good, where did my tapioca come from??? I’m not worthy, but I’m rebellious enough to give this a go!😅