Green Chile Stew with Pinto Beans
Ingredients
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2 tablespoons oil or bacon fat
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1½–2 lb pork shoulder, cut into bite-size cubes
(you can sub chicken thighs if you want) -
Salt & black pepper
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1 medium onion, diced
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3 cloves garlic, minced
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2 cups roasted green chiles, chopped
(Hatch chiles if you can get them—mild to hot, your call) -
2 cups cooked pinto beans (or 1 can, drained & rinsed)
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3–4 cups chicken broth
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2 medium potatoes, peeled and diced
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1 teaspoon ground cumin
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½ teaspoon dried oregano (Mexican oregano if possible)
Instructions
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Brown the meat
Heat oil in a large pot over medium-high heat. Season pork with salt and pepper and brown on all sides. Don’t rush this—color = flavor. -
Build the base
Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. -
Chile time
Add chopped green chiles, cumin, and oregano. Stir and let everything cook together for 1–2 minutes. -
Simmer
Add potatoes, pinto beans, and broth (just enough to cover). Bring to a gentle boil, then reduce to low. -
Cook low & slow
Simmer uncovered for 45–60 minutes, stirring occasionally, until pork is tender and potatoes are soft. -
Finish & adjust
Taste and adjust salt, pepper, and heat. If you want it thicker, lightly mash a few potatoes against the side of the pot.
Serving Ideas
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Top with chopped cilantro or diced onion
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Serve with warm tortillas or crusty bread
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A fried egg on top is elite if you’re feeling extra
Variations
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Extra heat: add a chopped jalapeño or serrano
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Smoky: throw in a pinch of smoked paprika
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No potatoes: double the pinto beans for a bean-forward stew
If you want a slow-cooker version, Instant Pot method, or a meatless green chile stew, I’ve got you covered—just say the word 👍