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Green Chili Stew with Pinto Beans Recipe

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This Green Chili Stew with Pinto Beans is a flavorful Southwestern-inspired dish made with tender pork, roasted green chiles, creamy pinto beans, and a rich, savory broth. Packed with smoky chile flavor and warm spices, this comforting stew is perfect for cold days and pairs beautifully with warm tortillas.

Ingredients

For the Stew

  • 2½ lbs (1.1 kg) pork shoulder (pork butt), cut into 1-inch cubes
  • 2 tbsp vegetable oil or olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3–4 cups roasted Hatch green chiles, chopped
  • 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
  • 3 medium potatoes, peeled and diced
  • 3 Roma tomatoes, chopped
  • 2 tbsp tomato paste
  • 5 cups chicken broth
  • 1 cup water (as needed)

Seasonings

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 1 bay leaf
  • Salt and black pepper, to taste

Optional Additions

  • 1 green bell pepper, diced
  • 1–2 jalapeños, chopped
  • 1 cup corn kernels
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Shredded cheese for topping
  • Mexican crema or sour cream

Instructions

1. Brown the Pork

  1. Pat pork cubes dry and season with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Brown pork pieces on all sides until golden.
  4. Remove pork and set aside.

2. Build the Chile Base

  1. In the same pot, add diced onion and cook for 4–5 minutes until softened.
  2. Add garlic and cook for 30 seconds.
  3. Stir in cumin, chili powder, oregano, smoked paprika, and coriander.
  4. Add tomato paste and cook for 1 minute to deepen the flavor.

3. Simmer the Stew

  1. Return pork to the pot.
  2. Add green chiles, tomatoes, potatoes, bay leaf, and chicken broth.
  3. Bring to a gentle boil.
  4. Reduce heat, cover, and simmer for 1½–2 hours until the pork is tender.

4. Add Pinto Beans

  1. Stir in cooked pinto beans during the last 20–30 minutes of cooking.
  2. Continue simmering until the broth thickens slightly and the flavors combine.
  3. Remove bay leaf.
  4. Stir in cilantro and lime juice before serving.

Serving Suggestions

Serve your Green Chili Stew with Pinto Beans with:

  • Warm flour tortillas
  • Corn tortillas
  • Mexican rice
  • Fresh avocado
  • Queso fresco
  • Salsa verde
  • Pickled jalapeños
  • Cornbread (Southwestern style)

Tips for the Best Green Chili Stew

  • Use roasted Hatch green chiles for the most authentic smoky flavor.
  • Pork shoulder becomes tender and flavorful when cooked low and slow.
  • Add beans near the end so they keep their texture.
  • Mash a few pinto beans into the broth to create a thicker, creamier stew.
  • Make it a day ahead — the flavors become even richer overnight.
  • Mix mild and hot green chiles to control the spice level.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat gently on the stovetop and add extra broth if needed.

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Green Chili Stew with Pinto Beans Recipe (Hearty Hatch Green Chile Pork Stew)

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