Description
A hearty and flavorful Colorado Hatch Green Chili featuring tender pork shoulder simmered with roasted Hatch green chiles, potatoes, and pinto beans. This comforting stew balances smoky spices with the fresh heat of chiles, perfect for a warming meal.
Ingredients
Scale
Meat and Oils
- 2 lbs pork shoulder, diced
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch green chiles, chopped
- 2 cups diced potatoes
- 1 tomato, diced
Beans
- 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)
Liquids and Seasonings
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt & pepper to taste
Instructions
- Brown the pork: Heat olive oil in a large pot over medium heat. Add the diced pork shoulder and cook until the pieces are lightly seared and browned on all sides, which helps to develop deep flavor.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the pork. Cook together until the onion softens and becomes translucent, allowing the garlic to release its aroma.
- Add vegetables and spices: Stir in the roasted Hatch green chiles, diced potatoes, diced tomato, cumin, oregano, smoked paprika, salt, and pepper. Mix well to coat everything evenly with the spices.
- Add broth and bring to boil: Pour in the chicken broth and increase heat to bring the mixture to a rolling boil. This step helps combine all flavors and ensures the pork begins tenderizing.
- Simmer until tender: Reduce the heat to low and cover the pot. Let the chili simmer gently for about 1 hour, or until the pork and potatoes are fork-tender, allowing flavors to meld beautifully.
- Incorporate beans: Add the drained and rinsed pinto beans, and kidney beans if using. Continue simmering for another 10 to 15 minutes to heat the beans through without breaking them down.
- Final seasoning and serve: Taste the chili and adjust salt and pepper as needed. Serve the chili hot for a satisfying meal.
Notes
- Roasted Hatch green chiles can be substituted with other mild green chiles if unavailable.
- For a spicier chili, add chopped jalapeños or use hot smoked paprika.
- Use homemade chicken broth for richer flavor, or low-sodium store-bought broth for better control of salt content.
- This chili can be made a day ahead; flavors deepen when reheated.
- Serve with fresh cilantro, sour cream, or shredded cheese as desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southwest
Keywords: Hatch green chili, pork chili, pinto beans, Colorado chili, southwestern stew, hearty chili recipe
