Dinner

Colorado Hatch Green Chili with Pinto Beans Recipe

BySimon Carel November 23, 2025November 23, 2025

Introduction

Colorado Hatch Green Chili with Pinto Beans is a comforting and flavorful dish that highlights the unique taste of Hatch green chiles. This hearty stew combines tender pork, creamy beans, and tender potatoes in a rich, mildly spiced broth perfect for any casual dinner.

A deep white pot with a purple lid tilted back shows a thick stew made of white and red beans, green vegetable pieces, and small chunks of meat in a light brown broth. The stew fills most of the pot and is topped with a small bunch of fresh green cilantro leaves in the center. In the background, there is a white tray holding golden, round cornbread muffins with a soft texture and two green chilies resting on the tray. The pot sits on a stove with black grates and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (or 1 ½ cups cooked beans)
1 can (15 oz) kidney beans, drained and rinsed (optional)
1 tomato, diced
4 cups chicken broth
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
Salt & pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Brown the diced pork until lightly seared on all sides.
Step 2: Add diced onion and minced garlic to the pot, cooking until softened and fragrant.
Step 3: Stir in the chopped Hatch green chiles, diced potatoes, diced tomato, cumin, oregano, smoked paprika, salt, and pepper.
Step 4: Pour in the chicken broth and bring the mixture to a boil.
Step 5: Reduce heat to low, cover the pot, and let it simmer gently for 1 hour or until the pork and potatoes are tender.
Step 6: Add the pinto beans and kidney beans if using, then simmer for another 10 to 15 minutes to blend the flavors.
Step 7: Taste the chili and adjust seasoning with more salt or pepper if needed. Serve hot and enjoy!

Tips & Variations

For a spicier chili, add chopped jalapeños or a pinch of cayenne pepper along with the green chiles.
Swap pork shoulder for chicken thighs or turkey for a leaner option.
Use fresh tomatoes when in season, or substitute with canned diced tomatoes if needed.
For a vegetarian version, omit the pork and use vegetable broth instead of chicken broth.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a deep light beige stew inside a purple pot with a black handle. The stew has light brown and white beans, small pieces of green veggies, and shredded chicken all mixed in a thick light brown broth, topped with a sprig of fresh green cilantro in the center. In the background, there is a white rectangular dish holding four golden brown cornbread muffins with a smooth texture and a green pepper, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green chiles instead of roasted Hatch chiles?

Yes, canned green chiles can be used as a convenient substitute, though roasted Hatch chiles add a distinctive smoky flavor that is hard to replicate.

Is it necessary to add kidney beans, or can I skip them?

Kidney beans are optional and can be omitted if you prefer. Pinto beans alone work well and provide a creamy texture to the chili.

Simon Carel