Colorado Hatch Green Chili With Pinto Beans Food

COLORADO HATCH GREEN CHILI WITH PINTO BEANS

Steps:

• Drizzle and heat olive oil in a stockpot. Add pork cubes and lightly brown.
• Stir in minced garlic and chopped onion. Add the tapioca flour and stir well to coat the meat. Cook over medium heat, stirring for 2-3 minutes.
• Add the tomatoes, green chilies, jalapeño, and salt.
• Pour in the chicken broth. Stir in the pinto beans and mix well. Bring to a boil.
• Cover and simmer for 1 hour.
• Add more salt or hot sauce as desired.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.