This dish is incredibly versatile. Serve it in a bowl with tortillas, smother it over burritos, spoon it over rice, or eat it with cornbread. It gets even better the next day as the flavors settle and deepen. The combination of smoky roasted chiles, hearty pork, tender beans, and soft potatoes creates a chili that warms the soul and represents true Colorado comfort food.
Ingredients
2 lbs pork shoulder, diced
1 tbsp oil
1 medium onion, diced
3 cloves garlic, minced
1½–2 cups roasted Hatch green chiles, chopped
1 cup tomatoes (canned or fresh), diced
2 cups pinto beans (cooked or canned, drained)
2 medium potatoes, diced
4 cups chicken broth
1 tbsp flour or 1 tbsp masa harina
1 tsp cumin
1 tsp oregano
½ tsp black pepper
Salt to taste
Instructions
In a large pot heat oil and brown pork on all sides. Remove and set aside.
Add onion and garlic; sauté until soft.
Stir in flour or masa and cook 1 minute.
Add roasted green chiles, tomatoes, potatoes, cumin, oregano, salt, and pepper.
Return pork to the pot and pour in broth. Stir well.
Simmer 1–1½ hours until pork and potatoes are tender.
Add pinto beans and simmer 10–15 minutes more.
Adjust seasoning and serve warm with tortillas or cornbread.