Colorado Hatch Green Chili With Pinto Beans

Colorado Hatch Green Chili with Pinto Beans is the kind of dish that feels like a story simmered in a pot — hearty, soulful, and steeped in Southwestern comfort.

It brings together tender cubes of pork, fire-roasted hatch chiles, and the gentle creaminess of pinto beans in a rich, aromatic broth that warms from the inside out. Every spoonful carries the essence of the high desert — smoky, spicy, and deeply satisfying — with just enough heat to awaken the senses without overpowering them.

It’s a dish built on patience and balance, where humble ingredients come together to create something unforgettable. Whether enjoyed on a cold mountain evening or shared at a family table, this green chili celebrates the rustic spirit and bold heart of Colorado cuisine.

Why People Will Love The Colorado Hatch Green Chili with Pinto Beans:

A true taste of the Southwest:

The blend of roasted Hatch green chiles, tender pork, and creamy pinto beans captures the essence of Colorado’s beloved comfort food — bold, rustic, and full of soul.

Rich, layered flavor in every spoonful:

Each ingredient plays a purpose — the smoky chiles bring heat and aroma, the slow-simmered pork adds depth, and the beans lend body and warmth. It’s not just spicy; it’s deeply satisfying.

A dish that warms from the inside out:

Perfect for cold nights or cozy weekends, this green chili delivers that comforting balance of spice and heartiness that makes you feel instantly at home.

Homemade, hearty, and nourishing:

Built from simple, honest ingredients, it’s both wholesome and flavorful — a slow-simmered reminder that good food doesn’t need to be complicated.

Versatile and family-friendly:

Serve it in a bowl with tortillas, pour it over rice, or spoon it onto burritos — it’s the kind of dish that fits any table and brings everyone together.

A celebration of local flavor:

Using genuine Hatch green chiles gives this chili its unique regional identity — a taste of Colorado and New Mexico heritage in one warming, aromatic pot.

Key Ingredients:

Hatch Green Chiles:

The heart of the dish — earthy, smoky, and vibrantly spicy. These New Mexico-grown chiles bring a distinct depth that no other pepper can match, filling the chili with a bold Southwestern soul.

Boneless Pork Loin:

Tender and flavorful, it provides the chili’s meaty backbone. As it simmers, the pork absorbs the flavors of the chiles and spices, turning melt-in-your-mouth soft while enriching the broth with savory depth.

Pinto Beans:

Creamy and hearty, pinto beans add comfort and substance, soaking up the chili’s rich, smoky flavor. They balance the spice with warmth and earthiness, turning the dish into a complete, nourishing meal.

Garlic and Onion:

The aromatic foundation. They build a savory base that enhances the sweetness of the tomatoes and balances the fire of the chiles. When sautéed in olive oil, they infuse every spoonful with warmth and depth.

Diced Tomatoes:

Their natural acidity and subtle sweetness round out the heat from the peppers, giving the broth a balanced, bright undertone.

Chicken Broth:

The unifying element — it carries all the flavors together, allowing the pork, beans, and chiles to meld into a cohesive, velvety chili that tastes slow-cooked and soulful.

Jalapeño and Salt:

A final touch of heat and seasoning that sharpens the flavor, adding brightness and intensity without overpowering the delicate Hatch chile aroma.

Expert Tips:

Choose authentic Hatch chiles:

If possible, use genuine Hatch green chiles from New Mexico — their unique balance of heat, sweetness, and smokiness defines the dish. If unavailable, Anaheim or poblano peppers are acceptable substitutes but will yield a milder flavor.

Brown the pork, don’t just cook it:

Take time to sear the pork cubes until they’re deeply browned before adding liquids. This caramelization builds the savory foundation (the fond) that gives the chili its rich, layered taste.

Use the right thickener:

Tapioca flour (or cornstarch) should be added early and cooked briefly before adding the broth. This ensures a velvety, slightly glossy texture — not a pasty or gritty one.

Let it simmer low and slow:

The magic happens when the chili cooks gently for at least an hour. This allows the pork to tenderize, the beans to absorb flavor, and the chiles to infuse the broth with smoky heat.

Layer the seasoning:

Salt lightly at each stage — during browning, after adding broth, and again at the end. This builds balanced seasoning instead of overwhelming saltiness.

Balance the heat and acidity:

The natural acidity of tomatoes and the brightness of green chiles need balance. A touch of honey, sugar, or even a squeeze of lime at the end can round out the flavors beautifully.

Enhance depth with roasted ingredients:

For an extra dimension, roast your tomatoes, onions, and even the jalapeño before adding them to the pot. This creates a smoky, fire-kissed base that elevates the entire dish.

Don’t skip the rest time:

Like most chilis and stews, this one tastes even better the next day. Letting it sit overnight deepens the flavor, as the ingredients continue to meld together.

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 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.

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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.

Important Notes When Making Colorado Hatch Green Chili

The chiles make the chili:

The heart of this dish lies in the Hatch green chiles. Their heat level can vary from mild to hot — always taste before adding. If using canned chiles, rinse lightly to control the salt and brine flavor; if using roasted fresh chiles, peel off the charred skin for a smoother texture.

Pork choice matters:

Pork loin gives a leaner, cleaner flavor, but for a more traditional, rustic taste, substitute pork shoulder or country-style ribs. The higher fat content adds richness and creates a silky mouthfeel after slow simmering.

Adjust the thickness to your liking:

This chili can range from a stew-like consistency to a thicker, heartier dish. Add more broth for a soupier texture, or simmer uncovered toward the end for a richer, concentrated sauce.

Balancing spice and comfort:

The natural heat from Hatch chiles and jalapeños should warm, not overwhelm. If your batch turns out too spicy, temper it with a dollop of sour cream, a splash of cream, or a small spoonful of sugar — all will calm the heat while preserving the flavor.

Beans — the heart of comfort:

Pinto beans add substance and creaminess, but avoid over-stirring once added to prevent them from breaking down. If you prefer more texture, stir them in during the last 20 minutes of simmering.

Broth quality defines depth:

Use a rich, low-sodium chicken broth (or even pork bone broth) to give the chili a round, savory body. Avoid over-salting early on, since the broth will reduce and intensify during cooking.

Rest before serving:

Like all great stews, this chili benefits from patience. Allow it to rest for 15–20 minutes off the heat before serving — this brief pause lets the flavors settle and the sauce thicken naturally.

Even better the next day:

Store leftovers in the refrigerator overnight — the flavors deepen and blend beautifully, making it arguably more delicious the following day.

Perfect pairings:

Serve it with warm flour tortillas, cornbread, or rice to soak up the rich broth. A light, crisp salad or a squeeze of lime on top balances the dish’s smoky heat perfectly.

How to Enjoy This Colorado Hatch Green Chili After Cooking:

Let it rest before serving:

Once you turn off the heat, allow the chili to rest covered for about 15–20 minutes. This short pause allows the flavors to deepen, the sauce to thicken slightly, and the aromas to bloom — transforming the chili from simply delicious to deeply comforting.

Serve it the right way:

Ladle the chili into warm bowls so it stays hot longer. The first spoonful should reveal tender chunks of pork, creamy beans, and vibrant green chiles suspended in a smoky, slightly tangy broth — a feast for both the eyes and the palate.

Add your final touches:

Sprinkle freshly chopped cilantro or scallions over the top for a bright contrast. A squeeze of lime brings out the liveliness of the Hatch chiles, while a dollop of sour cream adds creaminess that balances the heat.

Pair it thoughtfully:

Serve with warm, soft flour tortillas or crusty cornbread to soak up every last drop of the chili. For a heartier meal, pair it with Mexican rice or roasted vegetables.

Drink pairings:

Complement the chili’s smoky, savory base with a crisp Mexican lager, a glass of chilled white wine (like Sauvignon Blanc), or a tangy margarita. If you prefer non-alcoholic options, sparkling water with lime or iced hibiscus tea works beautifully.

Texture contrast makes it magical:

Try topping your bowl with crushed tortilla chips or crispy fried onions for crunch. The contrast of textures enhances every bite and keeps the dish lively until the last spoonful.

Make it part of your next-day ritual:

This chili tastes even better the following day as the flavors continue to meld. Gently reheat it on the stove, not in the microwave, to preserve its texture and aroma. Serve it with eggs for breakfast burritos or spoon it over rice for a satisfying lunch.

Create a moment around it:

Serve it family-style in a big pot at the center of the table. Pass around limes, tortillas, and hot sauce. Let everyone personalize their bowl — because this chili isn’t just food, it’s an invitation to gather, to share, and to savor warmth and comfort together.

Nutrition Information:

Serving (about 1½ cups):

Frequently Asked Questions:

Can I make this chili with other types of meat besides pork?

Absolutely. While pork adds a signature richness and tenderness, you can substitute it with chicken thighs, turkey, or even beef chuck. For a vegetarian version, skip the meat altogether and double the pinto beans or add lentils for a hearty, plant-based option.

What if I can’t find authentic Hatch green chiles?

If Hatch chiles aren’t available, you can use Anaheim, Poblano, or a mix of mild roasted green chiles found in cans. For an authentic flavor boost, roast them yourself over an open flame or under the broiler to achieve that characteristic smoky sweetness.

How can I adjust the spice level without losing flavor?

To tone down the heat, reduce or omit the jalapeño and use mild Hatch chiles. If you love spice, keep the seeds from one jalapeño or add a pinch of cayenne. Balance is key — a squeeze of lime or a bit of honey can round out the heat while preserving the depth of flavor.

Can I make this chili ahead of time or freeze it?

Yes, and it actually tastes better the next day as the flavors meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, do it slowly over low heat and add a splash of broth to revive the silky consistency.

What are the best toppings and sides to serve with this chili?

Classic toppings include fresh cilantro, shredded cheese, avocado slices, sour cream, and a squeeze of lime juice. Serve it with warm tortillas, cornbread, or rice for a complete Southwestern-style meal. A crisp salad or roasted corn on the cob pairs beautifully, too.

How do I keep the pork tender while cooking?

The key is to brown it quickly at the start to lock in flavor, then simmer it gently for at least an hour in the broth. Avoid boiling once all ingredients are combined — too much heat can toughen the meat. A slow simmer ensures every cube of pork becomes tender and juicy while soaking up the chili’s smoky flavor.

Should I use fresh or canned Hatch green chiles?

Both work beautifully. Fresh roasted Hatch chiles give the dish a bright, smoky authenticity, while canned Hatch chiles save time and still deliver great flavor. If using fresh ones, peel off the charred skins and remove most of the seeds to avoid bitterness.

When is the best time to add the beans?

Add the pinto beans after the chili has simmered for about 40 minutes. This prevents them from becoming too soft or mushy. Canned beans only need to warm through, while pre-cooked dry beans can handle a bit more simmering time.

How can I thicken the chili naturally without changing the flavor?

You can let it simmer uncovered for the last 10–15 minutes to reduce and concentrate the broth. Another option is to mash a few of the beans against the side of the pot — their natural starch will thicken the chili beautifully without any extra ingredients.

Can I make this chili in a slow cooker or Instant Pot?

Yes! For the slow cooker, brown the pork and onions first, then transfer everything into the cooker and cook on low for 6–7 hours or high for 3–4 hours. For the Instant Pot, use the sauté function for browning, then pressure cook for 25 minutes followed by a natural release. Both methods create rich, tender, and flavor-packed results.