Delicious Hatch Green Chili with Pinto Beans

How to make Delicious 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.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of pork loin?

Yes, you can substitute pork loin with other cuts of pork, such as pork shoulder or pork butt.

You can also use chicken or beef if you prefer.

Is tapioca flour necessary, or can I use cornstarch instead?

Tapioca flour helps thicken the chili, but you can certainly use cornstarch as a substitute.

Both serve as thickening agents in the recipe.

How spicy is this chili with the addition of jalapeño and hatch green chilis?

The spiciness level can vary depending on the heat of the peppers and personal preference.

Removing the seeds from the jalapeño can reduce the heat, but if you prefer a milder chili, you can adjust the amount of jalapeño or omit it altogether.

Can I use fresh green chilis instead of canned?

Absolutely! You can use fresh roasted green chilis if they are available.

Simply roast, peel, and chop them before adding them to the chili.

Adjust the quantity based on your taste preferences.

How should I store leftovers of this chili?

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze it for longer storage.

Allow it to cool completely before transferring it to freezer-safe containers or bags.

Reheat thawed chili on the stovetop or in the microwave until heated through.

Can I make this chili vegetarian-friendly?

Yes, you can omit the pork and use vegetable broth instead of chicken broth to make a vegetarian version of this chili.

You can also add extra vegetables or substitute the pork with tofu or meat alternatives.

What can I serve with this chili?

This chili pairs well with a variety of toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, or green onions.

It also goes well with cornbread, tortilla chips, or a side salad.

Can I adjust the consistency of the chili?

Yes, if you prefer a thicker chili, you can reduce the amount of chicken broth or simmer it uncovered for longer to allow some of the liquid to evaporate.

Conversely, if you prefer a thinner chili, you can add more chicken broth or water.

Can I make this chili in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Simply brown the pork and sauté the onions and garlic in a skillet before transferring everything to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender and the flavors have melded together.

Can I adjust the level of salt and spices in the chili?

Yes, feel free to adjust the salt and spices according to your taste preferences.

You can start with the suggested amounts and then add more salt or spices as needed during cooking or before serving.