Ingredients
For the Chili
Olive Oil — 2 tablespoons
Used for browning the pork and sautéing the aromatics. Browning in oil helps develop a deeper savory flavor before the chili begins simmering.
Boneless Pork Shoulder — 2 pounds
Cut the pork into approximately 1-inch cubes. Pork shoulder is ideal for a long simmer because it gradually becomes tender and flavorful without drying out.
Yellow Onion — 1 medium, diced
The onion creates a lightly sweet and savory base for the chili.
Garlic — 5 cloves, minced
Fresh garlic complements the roasted green chiles and pork while adding another savory layer.
Ground Cumin — 1 teaspoon
Cumin contributes the warm, earthy flavor associated with Southwestern-style dishes.
Dried Oregano — 1 teaspoon
Oregano adds an aromatic herbal note that works particularly well with pork and green chiles.
Smoked Paprika — 1 teaspoon
This adds extra smoky depth without overpowering the Hatch chile flavor.
Ground Coriander — ½ teaspoon
Coriander contributes a subtle citrusy warmth that pairs nicely with the tomatillos and lime.
Salt — 1 teaspoon
Start with the listed amount and adjust after the chili has finished cooking.
Black Pepper — ½ teaspoon
Freshly ground black pepper adds gentle warmth and complements the other spices.
Roasted Hatch Green Chiles — 4 cups
These are the star ingredient. The chiles should be roasted, peeled, seeded, and chopped before being added to the chili.
Choose mild, medium, or hot Hatch green chiles depending on your preferred heat level.
Chicken Broth — 2 cups
Chicken broth provides the liquid needed to slowly cook the pork while creating the flavorful chili base.
Tomatillos — 1 cup, chopped
Tomatillos contribute brightness and a subtle tang that balances the richness of the pork.
Pinto Beans — 2 (15-ounce) cans
Drain and rinse the beans before adding them. They provide creamy texture, extra substance, and make this green chili especially hearty.
Jalapeño — 1, finely chopped, optional
Add it when you want another layer of fresh chile heat.
All-Purpose Flour — 2 tablespoons
The flour is combined with water to create a slurry that thickens the chili near the end of cooking.
Water — ½ cup
Whisked with the flour to create a smooth thickening mixture.
Fresh Lime Juice — 2 tablespoons
Added at the very end, lime juice brightens the slow-cooked flavors and provides a fresh finishing note.
Instructions
Step 1: Brown the Pork
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the cubed pork shoulder with the salt and black pepper.
Add the pork in batches rather than overcrowding the pot. Sear each batch for approximately 3–4 minutes per side, allowing the exterior to develop a good brown crust.
Transfer the browned pork to a plate and set aside.
Don’t rush this step. Browning creates flavorful bits on the bottom of the pot that become part of the chili’s savory base.
Step 2: Sauté the Onion and Spices
Add the diced yellow onion to the same pot.
Cook for 4–5 minutes, stirring occasionally, until the onion has softened and become lightly golden.
Add the minced garlic along with:
- Ground cumin
- Dried oregano
- Smoked paprika
- Ground coriander
Cook for approximately 30 seconds, stirring constantly.
The spices should become fragrant, but avoid cooking them for too long because the garlic and spices can burn.
Step 3: Build the Green Chili
Return the browned pork and any accumulated juices to the pot.
Add the roasted Hatch green chiles, chopped tomatillos, optional jalapeño, and chicken broth.
Stir everything together, scraping the bottom of the pot to incorporate the flavorful browned bits.
Bring the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and simmer for approximately 1½–2 hours.
The pork is ready for the next step when it is very tender.
Step 4: Add the Pinto Beans
Drain and rinse both cans of pinto beans.
Stir them into the chili and continue simmering uncovered for 20–25 minutes.
For an even thicker, creamier chili, take approximately ½ cup of the beans and mash them against the side of the pot. Stir the mashed beans back into the chili.
This naturally adds body while still leaving plenty of whole beans throughout each serving.
Step 5: Thicken the Chili
In a small bowl, whisk together:
2 tablespoons all-purpose flour + ½ cup water
Continue whisking until completely smooth and no flour lumps remain.
Slowly pour the mixture into the simmering chili while stirring.
Cook for another 5–10 minutes, stirring occasionally, until the broth thickens to your preferred consistency.
Remember that the chili will also thicken slightly as it cools.
Step 6: Add the Lime
Remove the pot from the heat and stir in 2 tablespoons fresh lime juice.
Taste the chili and adjust the seasoning as necessary.
You can add additional salt or black pepper, or increase the chile heat if desired.
Step 7: Serve
Ladle the hot Colorado Hatch green chili into bowls.
Top each serving with your favorites, such as shredded Monterey Jack, cheddar cheese, sour cream, diced avocado, cilantro, sliced jalapeños, and fresh lime.
Serve immediately with warm flour tortillas or cornbread.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
Nutrition
- Serving Size: 6–8