Colorado Hatch Green Chili With Pinto Beans
Colorado-style green chili is warming, rustic, and full of deep roasted pepper flavor. Made with Hatch green chiles, tender pinto beans, and a comforting broth, this dish is a classic across the Southwest. It offers gentle heat, rich texture, and a satisfying balance between hearty ingredients and bright roasted flavors. Whether served as a main dish, a side, or a topping for burritos and eggs, this chili is dependable and comforting from the first spoonful to the last.
The base of this chili starts with Hatch green chiles. These peppers are known for their distinct flavor that is both smoky and slightly sweet. When cooked down slowly with onions, garlic, broth, and spices, the peppers create a flavorful sauce that thickens naturally. Pinto beans add heartiness and make the chili even more satisfying without overpowering the pepper-forward taste.
Ingredients
2 tablespoons neutral oil
1 medium onion, diced
3 garlic cloves, minced
1 pound roasted Hatch green chiles, chopped (mild, medium, or hot)
1 pound pork shoulder, cut into small cubes (optional)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon oregano
3 tablespoons flour
4 cups chicken broth or vegetable broth
2 cups cooked pinto beans, rinsed if canned
1 cup diced tomatoes (optional for extra flavor)
Juice of half a lime
Fresh cilantro for serving
Instructions
Heat the oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
If using pork, add the cubed meat to the pot and cook until lightly browned on the outside. Season with salt, pepper, cumin, and oregano. Stir to coat the meat and vegetables with the spices.
Add the chopped Hatch chiles to the pot and mix well. Let everything cook together for a couple of minutes so the flavor of the peppers blends into the base.
Sprinkle the flour over the mixture and stir well. This helps the chili thicken as it cooks. Continue stirring for about one minute to remove the raw taste of the flour.
Pour the broth into the pot while stirring, making sure the flour dissolves smoothly. Bring the mixture to a gentle simmer.
Add the pinto beans and tomatoes if using them. Stir everything together, reduce the heat, and let the chili cook for at least thirty to forty minutes. The longer it simmers, the richer and smoother the flavor becomes.
When finished, stir in the lime juice. Taste the chili and adjust salt or seasoning if needed. If it’s too thick, add a splash of broth. If it’s too thin, let it simmer a little longer.
Serving Suggestions
This chili can be served in many ways. Enjoy it in a bowl with warm tortillas, cornbread, or rice. Spoon it over burritos, scrambled eggs, grilled chicken, or roasted potatoes. It also works well as a topping for enchiladas or breakfast dishes.
Leftovers store well in the refrigerator for up to four days. The flavors deepen as it sits, making it even better the next day. It also freezes well for future meals.