Colorado Hatch Green Chili with Pinto Beans is a hearty, flavorful dish that warms both the body and soul. Whether you’re reminiscing about a comforting bowl enjoyed during a chilly evening or seeking to bring a taste of the Southwest to your kitchen, this chili offers the perfect blend of spice and richness. It’s not just a meal; it’s an experience that brings family and friends together around the table. Plus, it’s a fantastic way to showcase those vibrant, roasted Hatch green chiles, which lend a unique flavor profile that’s hard to beat.
Why you’ll love this dish
This Colorado Hatch Green Chili is a must-try for several reasons. First and foremost, it’s versatile enough to be a weeknight dinner option or a star dish for your next gathering. The combination of succulent pork, hearty beans, and vibrant chiles creates a filling meal that’s also budget-friendly. Plus, it’s easy to prepare, making it an excellent choice for novice cooks and seasoned chefs alike.
"This chili is a game changer! I’ve made it for family gatherings, and everyone raves about the flavor. It’s the perfect amount of spice, and the pork just melts in your mouth!"
Preparing Colorado Hatch Green Chili with Pinto Beans
Making this chili is straightforward and rewarding. First, you’ll brown your pork to develop that deep, rich flavor. Then it’s all about layering in those delicious ingredients—onions, garlic, Hatch green chiles, potatoes, and spices—before allowing everything to simmer for that perfect melding of flavors. Finally, you add in the pinto beans (and optional kidney beans) for texture and heartiness. The result? A warm pot of goodness ready to be devoured!
What you’ll need
Gather these items to whip up this delicious bowl of chili:
- 2 lbs pork shoulder, diced
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch green chiles, chopped
- 2 cups diced potatoes
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 1 tomato, diced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- Salt & pepper to taste
Substitutions to consider: For a plant-based version, swap the pork for jackfruit or tempeh, and use vegetable broth instead of chicken broth.
