Colorado Hatch Green Chile with Pinto Beans

Here’s a classic Colorado Hatch Green Chile with Pinto Beans recipe 🌶️🥣—hearty, smoky, and perfect with tortillas, rice, or cornbread.

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🌶️ Colorado Hatch Green Chile with Pinto Beans

⏱ Time

• Prep: 15–20 minutes
• Cook: 40–50 minutes
• Serves: 4–6

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Ingredients

For the Chile

• 2 lbs Hatch green chiles, roasted, peeled, and chopped (mild or hot, depending on preference)
• 1 lb pork shoulder or beef stew meat, cut into 1-inch cubes (optional)
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika (optional for smokiness)
• 1/2 tsp cayenne or more to taste
• 4 cups chicken or beef broth
• 2 (15 oz) cans pinto beans, drained and rinsed
• Salt and pepper to taste
• Optional garnishes: cilantro, lime wedges, diced onion, shredded cheese

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Instructions

1️⃣ Roast & Prep Chiles

1. Roast Hatch green chiles over a gas flame, under a broiler, or in a skillet until skins blacken.
2. Place in a sealed bag or covered bowl to steam 10 minutes.
3. Peel off skins, remove seeds if desired, and chop.

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2️⃣ Brown the Meat (Optional)

1. Heat oil in a large pot over medium-high heat.
2. Add meat cubes and brown on all sides. Remove and set aside.

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3️⃣ Cook the Aromatics

1. In the same pot, sauté onion until translucent.
2. Add garlic, cumin, smoked paprika, and cayenne. Cook 1–2 minutes until fragrant.

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4️⃣ Combine Ingredients

1. Return meat to the pot (if using).
2. Add chopped chiles, broth, and pinto beans.
3. Bring to a simmer, reduce heat, and cover.
4. Simmer 25–30 minutes, stirring occasionally, until meat is tender and flavors meld.

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5️⃣ Adjust Seasonings

• Taste and add salt, pepper, or extra cayenne for heat.

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6️⃣ Serve

• Ladle into bowls over rice or with warm tortillas.
• Garnish with cilantro, lime juice, diced onion, or shredded cheese for extra flavor.

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🌟 Tips

• Use fresh Hatch chiles if possible—they give the signature smoky-sweet flavor.
• For a thicker chili, mash a few beans into the sauce while simmering.
• Can be made vegetarian by skipping the meat and using vegetable broth.

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I can also give a quick 30-minute version using canned green chiles and pre-cooked beans that’s still full of authentic Colorado Hatch flavor.

Do you want me to do that?