Colorado Hatch Green Chili with Pinto Beans
This delicious chili is hot, hearty and full of incredible flavors. It’s really easy to make and you can cook rice or cornbread to pair with it while it’s simmering away on the stovetop.
Ingredients
- 2 pounds boneless pork loin in 1-inch pieces
- 2 tablespoons olive oil
- 1 chopped yellow onion
- 5 minced garlic cloves
- 28- ounce can diced tomatoes
- 2 x 28-ounce cans chopped hatch chilies
- ¼ cup tapioca flour or cornstarch
- 1 de-seeded minced jalapeno
- 32 ounces chicken broth
- 1 teaspoon salt
- 2 cans Bush’s pinto beans
Instructions
- Heat the oil in a pot and then add the pork and brown.
- Stir in the onion and garlic along with the flour, stirring to coat the pork.
- Cook for 2 or 3 minutes, stirring all the time.
- Add the tomatoes, jalapeno, chilies, and salt.
- Add the broth and beans and bring to a boil.
- Cover and simmer for an hour, and then add more hot sauce and/or salt, to taste.
- Enjoy!
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