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Colorado Hatch Green Chili With Pinto Beans

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Ingredients
  

  • 2 tablespoon olive oil
  • 2 lbs boneless pork loin cut into 1-inch cubes
  • 1 cup chopped onion
  • 5 cloves garlic minced
  • 1/4 cup tapioca flour (can also use cornstarch)
  • 1 28- oz can diced tomatoes
  • 2 28- oz cans chopped hatch green chilis
  • 1 fresh jalapeño pepper seeded and minced
  • 1 teaspoon salt to taste
  • 32 oz chicken broth
  • 2 cans Bush’s Best Pinto Beans

Instructions
 

  • 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.