@blackskullsreaper: Colorado Hatch Green Chili With Pinto Beans This hearty Colorado-style green chili is packed with tender pork, smoky Hatch green chiles, tomatoes, and creamy pinto beans. It’s the kind of comforting bowl that gets even better as it simmers. Serve it piping hot with warm tortillas, shredded cheese, or a dollop of sour cream. Every spoonful brings a perfect balance of savory pork, chile warmth, and rich, cozy flavor. Ingredients 2 tablespoons olive oil 2 pounds boneless pork loin, cut into 1-inch cubes 1 cup chopped onion 5 cloves garlic, minced 1/4 cup tapioca flour or cornstarch 1 (28-ounce) can diced tomatoes 2 (28-ounce) cans chopped Hatch green chiles 1 fresh jalapeño, seeded and minced 1 teaspoon salt, plus more to taste 32 ounces chicken broth 2 cans pinto beans, drained and rinsed Instructions Heat the olive oil in a large stockpot over medium-high heat. Add the pork cubes and brown lightly on all sides, about 5–7 minutes. Add the onion and garlic. Sauté for 2–3 minutes, until softened and fragrant. Sprinkle the tapioca flour or cornstarch over the pork and stir thoroughly to coat. Cook for 2–3 minutes, stirring constantly. Add the diced tomatoes, Hatch green chiles, jalapeño, and salt. Stir well. Pour in the chicken broth and stir to combine. Add the pinto beans and gently mix everything together. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally, until the pork is tender and the chili has thickened. Taste and adjust the salt. Add a splash of hot sauce if you want extra heat. Ladle into bowls and serve hot with your favorite toppings.

2026-08-28 08:08:18

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