@blackskullsreaper: Colorado 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 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 Heat olive oil in a large stockpot over medium-high heat. Add pork cubes and lightly brown on all sides, about 5–7 minutes. Stir in the minced garlic and chopped onion. Sauté for 2–3 minutes until fragrant. Sprinkle in tapioca flour and stir well to coat the meat. Cook for another 2–3 minutes, stirring constantly. Add the diced tomatoes, chopped Hatch green chiles, jalapeño, and salt. Stir to combine. Pour in the chicken broth and mix well. Stir in the pinto beans. Bring everything to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. Taste and adjust salt or add hot sauce if desired. Serve hot.

DevilChild Christina De Luca

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Monday 28 September 2026 08:46:05 GMT