Step-by-step instructions

Here’s how to bring this mouthwatering dish to life:

1. Sauté the pork: In a large pot, heat olive oil over medium heat. Add diced pork and brown until lightly seared.
2. Cook the aromatics: Add in the diced onion and minced garlic, cooking until softened and fragrant.
3. Add the goods: Stir in the chopped Hatch green chiles, diced potatoes, tomato, cumin, oregano, smoked paprika, salt, and pepper.
4. Simmer it down: Pour in the chicken broth and bring everything to a rolling boil, then reduce the heat to low.
5. Slow cook: Let it simmer, covered, for about an hour or until the pork and potatoes are fork-tender.
6. Incorporate beans: Add the rinsed pinto and kidney beans (if using) and simmer for another 10–15 minutes.
7. Season and serve: Taste and adjust seasoning as needed. Your chili is ready—serve it hot! Pro tip: For added richness, stir in a spoonful of butter or a splash of cream at the very end for a silky finish.

Best ways to enjoy it

This chili is best served piping hot. A dollop of sour cream on top can help to balance the heat, and sprinkling fresh cilantro adds a nice finishing touch. Consider pairing it with warm, crusty bread or cornbread to soak up those hearty flavors. You might also serve it alongside a fresh, crisp salad for a refreshing contrast.

Storage and reheating tips

To keep leftovers fresh, store your Colorado Hatch Green Chili in an airtight container in the fridge. It will last for about 3–4 days. If you want to store it longer, you can freeze it for up to 3 months. When reheating, do so on the stovetop over medium heat for best results. Always reheat until it reaches an internal temperature of 165°F for safe consumption.

Helpful cooking tips

For the best flavor, consider using fresh, roasted Hatch green chiles when they’re in season. If you can’t find them, canned Hatch chiles work in a pinch. You can also play with the spice levels—add more or fewer chiles or spices according to your taste preference.

Creative twists

There are endless variations to consider! You might try adding corn for sweetness, avocado for creaminess, or even a hint of lime juice for brightness. For a smoky touch, try incorporating chipotle peppers in adobo sauce. Vegan or vegetarian? Substitute the pork with mushrooms or zucchini, and use vegetable broth for a satisfying dish that still packs a punch.

Your questions answered

What is the best way to store leftovers?

Store the chili in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze it for up to 3 months.

Can I use dried beans instead?

Yes, you can use dried beans, but make sure to soak and cook them prior to adding them to the chili to ensure they are tender.

What can I substitute for pork shoulder?

If you’re looking for alternatives, beef chuck or even shredded chicken work well. For a vegetarian option, try using jackfruit or mushrooms.

How can I adjust the spice level?

Adjust the amount of Hatch chiles used, or consider adding a bit of cayenne pepper for an extra kick if you like it spicier!